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Chocolate Banana Pancake Pops
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Chocolate Banana Pancake Pops

Chocolate banana pancake pops use bananas and/or strawberries, on a stick or chocolate dipped, you'll just love these deep fried pancakes.

Prep Time
10 mins
Cook Time
5 mins
Freezer Time, if desired
15 mins
Total Time
30 mins
Servings: 6
Calories: 556 kcal
Course: Main Course, Breakfast, Lunch, Brunch
Cuisine: American

Ingredients

  • 3 cups canola oil or peanut oil
  • 4 banana
  • 8 strawberries
  • 10 oz chocolate melting wafers chopped and melted
  • 1 ½ cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 teaspoons salt granulated
  • 1 tablespoon granulated sugar
  • ½ teaspoon cinnamon if desired
  • 1 cup milk 2%
  • 1 large egg
  • 2 teaspoon vanilla extract
  • 2 tablespoon butter melted
  • ¼ cup powdered sugar or icing sugar

Instructions

    Cup of Yum
  1. Get out and measure all of your ingredients.
  2. Heat oil in a sauce pan, pot or deep fryer to 375 degrees. Adjust the amount of oil based on the size of the saucepan you're using. You will need at least 3 inches of oil.
  3. Meanwhile, decide how you want to make your chocolate banana pancakes. Peel and cut bananas into ½ inch sections if desired. Bigger chunks, individual chunks or whole bananas work too. If using strawberries, cut the stems off and then cut in half by width.
  4. Skewer the bananas and strawberries onto a popsicle stick. Use 4 slices of fruit per stick. Alternate using just bananas, strawberries and bananas, and just strawberries. Whatever you want.
  5. Melt chocolate, if using, and add to a mason jar. Dip the banana/strawberry skewers into the chocolate and place on a parchment paper lined baking sheet. Then, place into the freezer for 15 minutes.
  6. In a medium bowl, add flour, baking powder, salt, and sugar. Cinnamon too, if desired. Mix to combine.
  7. Next, add the milk, egg, vanilla, and butter. Whisk until the batter is smooth.
  8. Pour batter into a mason jar (or tall glass) *this batter will be slightly thicker but this is needed to stick to the chocolate bananas*
  9. Place pancake batter beside dipped banana skewers.
  10. Dip the chocolate covered bananas/strawberries into the pancake batter
  11. Hold banana stick above the jar to allow excess batter to drip off.
  12. The chocolate will slowly start to melt into the pancake batter when it is dropped into the hot oil so be sure to turn to cook each side evenly as you cook. This way the batter hardens and locks in the chocolate before it has a chance to melt.
  13. Gently place into the hot oil and fry for 5-6 minutes, flipping or rolling as necessary. Remove from oil and place on a paper towel lined plate to drain.
  14. Sprinkle each with powdered sugar.
  15. Serve with maple syrup, whipped cream, caramel or chocolate to dip. If more pancake topping ideas are needed make sure to take a peek at the list including recipes.
  16. Enjoy every bite. And if you need some inspiration then check out this list of what to serve with pancakes post!

Nutrition Information

Calories 556kcal (28%) Carbohydrates 87g (29%) Protein 7g (14%) Fat 19g (29%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 0.2g (10%) Cholesterol 44mg (15%) Sodium 323mg (13%) Potassium 410mg (9%) Fiber 3g (12%) Sugar 53g (106%) Vitamin A 254IU (5%) Vitamin C 16mg (18%) Calcium 201mg (20%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 556

% Daily Value*

Calories 556kcal 28%
Carbohydrates 87g 29%
Protein 7g 14%
Fat 19g 29%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 44mg 15%
Sodium 323mg 13%
Potassium 410mg 9%
Fiber 3g 12%
Sugar 53g 106%
Vitamin A 254IU 5%
Vitamin C 16mg 18%
Calcium 201mg 20%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.