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Luxurious Chocolate Chip Banana Bread Pancakes

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 6 people


  • 1 stick unsalted butter softened
  • 3/4 cup granulated sugar
  • 3 very dark, ripe bananas mashed
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 cup buttermilk
  • 2.5 cups all-purpose flour spoon and leveled
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1/2 cup coarsely chopped pecans or walnuts
  • 1 cup chocolate chips plus more for topping
  • Butter for frying


  • Cream together the butter and sugar in a large bowl. Stir in the vanilla, buttermilk, eggs, and bananas until smooth.
  • Add the salt, baking soda, and flour and stir until just combined. Gently fold in the chopped pecans and chocolate chips.
  • Slowly drizzle in water, stirring after every small addition, until the batter is pourable and resembles thick pancake batter. This step is pretty much up to you – I added very little water on my first test, but on my second test, I added a lot.
  • Heat a pat of butter in a large skillet over medium heat. Once moderately hot, turn the heat to low and add dollops of batter to the pan. I used about two heaping spoonfuls of batter per pancake – don't make them much larger than the largest spatula you have. Cook on each side until golden brown, a few minutes each side. I found that these pancakes took a very long time, so be patient and keep the heat low so they don't burn. Continue to add batter in batches until all the batter is cooked.
  • Serve hot with butter, maple syrup, and more chocolate chips.