Soft banana pancakes with chocolate chips in every bite, topped with melty sweetened cinnamon butter and warm maple syrup – now THAT is my kind of breakfast. I’d like to apologize in advance for giving out this recipe so close to swimsuit season, but I couldn’t resist sharing it with you!
Normally, I’m not super likely to make sweet breakfasts – my boyfriend isn’t a big breakfast person, so I mostly stick to savory breakfasts, but once this idea popped in my head, I couldn’t get it out! So here we are – and yes, I made the pancakes for me only and ate half the batch by myself, and I have no shame 😊
These are the perfect weekend breakfast for when you want to do a little something special, but don’t want to spend a TON of time in the kitchen. These are 30 minutes and done, which is perfect for when you’re hungry first thing in the morning! I hope you guys love these as much as I do 😊
Banana Chocolate Chip Pancakes
Serves 2
For the pancakes -
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
¼ teaspoon salt
½ ripe banana
1 large egg
½ teaspoon vanilla extract
2 tablespoons melted butter
1 cup buttermilk, shaken
2 tablespoons milk, to thin batter if necessary*
¼ cup semisweet chocolate chips
For the cinnamon butter –
2 tablespoons unsalted butter, softened to room temperature
1 tablespoon powdered sugar
1/8 teaspoon ground cinnamon
¼ teaspoon vanilla extract
Directions:
Combine flour, white sugar, baking powder and salt. In a separate bowl, mash the banana. Add egg, and whisk until combined. Add in vanilla extract, butter, and buttermilk, and whisk until combined.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Add 1 tablespoon chocolate chips to each pancake. Cook until pancakes are golden brown on both sides; serve hot with warm maple syrup.
For the sweet cinnamon butter – combine butter, powdered sugar, cinnamon, and vanilla extract in a small bowl. Refrigerate until ready to use, and then spread over warm pancakes.
Notes:
Omit the chocolate chips if you want plain banana pancakes; you may want to up the sugar by 1 tablespoon since you won’t have any additional sweetness from the chocolate chips.
I added a couple extra tablespoons milk to my pancake batter since it was very thick – I didn’t add additional buttermilk because I was worried the batter would be too acidic; I also used regular milk to thin the batter because milk is much thinner than buttermilk. You may or may not need this extra milk depending on how thick your batter is.
I think a great substitute for chocolate chips would be Nutella – just dollop or drizzle Nutella over each pancake during the cooking time. See the how-to video here!