Can I make chocolate pancakes without banana?

Yes. Skip the banana topping and add a splash more milk to maintain the right batter consistency. Consider adding a little extra sugar to compensate for the sweetness the banana provides.

What makes this chocolate pancake recipe different?

These are made with cocoa powder, ripe banana, and chunks of dark chocolate for a rich flavor and fluffy texture. The banana adds sweetness and moisture, making them taste indulgent without being too heavy.

What kind of cocoa powder should I use?

Unsweetened, natural cocoa powder gives the best balanced flavor. Dutch process cocoa also works to give the pancakes a deeper, darker chocolate taste.

Can I use chocolate chips instead of chocolate chunks?

Yes. Chocolate chips melt into the batter for gooey bites throughout. Chopped dark chocolate gives a slightly more rustic texture. Both work beautifully.

Can I use buttermilk instead of milk?

Yes. Buttermilk makes the pancakes slightly tangier and gives them an even fluffier texture due to its reaction with the baking powder. Substitute it 1:1 for the milk.

Can I add coffee flavor to these chocolate pancakes?

Yes. Add ½ teaspoon of instant espresso powder to the dry ingredients. It deepens the chocolate flavor without tasting like coffee, A subtle but noticeable upgrade.

Chocolate Pancakes

Ingredients

Units Scale

for the pancakes:

1 1/2 cup all-purpose flour
4 tablespoons unsweetened cocoa powder
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 egg
1 teaspoon vanilla extract
4 tablespoons butter, melted
4 oz. dark chocolate, chopped into chunks
Butter or oil for cooking
2 ripe bananas, thinly sliced (for topping)

for the chocolate syrup:

1 tablespoon unsweetened cocoa powder
5 oz. dark chocolate
1/2 cup milk

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Instructions

to make the pancakes:

Mix all dry ingredients together in a medium bowl: flour, cocoa powder, baking powder, sugar, and salt.
In a separate bowl, combine melted butter, vanilla, egg, and milk. Whisk until smooth.
Pour the wet mixture into the dry ingredients and stir just until moistened. Do not over mix — the batter should be lumpy.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about ¼ cup of batter per pancake into the skillet. Gently press banana slices and chocolate chunks into the top of each one.
Cook until the edges pull away and bubbles form on top, then flip. Cook the other side for about 1 minute. Repeat until all batter is used.

to make the chocolate syrup:

Combine dark chocolate and milk in a microwave safe dish. Microwave for 30 seconds.
Remove and stir in cocoa powder until smooth.
Drizzle over warm pancakes and serve immediately.

Notes

Let the batter rest for 5 to 10 minutes before cooking. This helps the flour fully hydrate and gives the batter a better rise.
Use ripe bananas. The riper the better. They're sweeter and softer, which means they press into the batter more easily and add more natural sweetness.
Chocolate: we prefer dark chocolate at 60% to 70% cacao for the best balance of richness without being too sweet.

Author: Superman Cooks
Prep Time: 10 mins
Cook Time: 10 mins
Category: Breakfast

Nutrition

Serving Size: 2 pancakes
Calories: 745
Sugar: 50.9 g
Sodium: 425.8 mg
Fat: 32.3 g
Carbohydrates: 103.7 g
Protein: 13.3 g
Cholesterol: 61.1 mg