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Chocolate Chip Banana Pancakes with Maple Pecan Butter
5 from 8 votes

Chocolate Chip Banana Pancakes with Maple Pecan Butter

Chocolate Chip Banana Pancakes are light, fluffy and loaded with mashed ripe bananas and lots of chocolate chips. This easy pancake recipe is the perfect breakfast treat!

Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 15 pancakes
Calories: 226 kcal
Course: Breakfast, Brunch
Cuisine: American

Ingredients

For the Pancakes
  • 1 ½ cups flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 ½ teaspoon kosher salt
  • ½ cup sour cream
  • ¾ cup milk 2 tablespoons quantity indicated
  • 2 egg large
  • 1 teaspoon vanilla extract
  • 2 banana ripe, mashed; plus slices for serving
  • ½ cup semisweet chocolate chips
  • 4 tablespoons butter or more if needed, for greasing the pan
For the Maple Pecan Butter
  • 8 tablespoons unsalted butter at room temperature
  • ¼ pecans toasted and finely chopped
  • 3 tablespoons pure maple syrup
  • 1/8 teaspoon ground cinnamon optional
  • salt a pinch
  • maple syrup extra, for serving, optional

Instructions

To Make the Maple Pecan Butter
    Cup of Yum
  1. In a small bowl combine the butter, pecans and maple syrup. Add the cinnamon (if using) and a pinch of salt. Mix well.
  2. Scrape onto a sheet of plastic wrap and form into a log. Refrigerate for about an hour.
  3. Remove from the refrigerator 15 minutes before using it to soften slightly.
  4. This butter will keep well refrigerated for up to 2 days. You can freeze it for about a month.
To Make the Pancakes
  1. In a medium bowl, mix together the flour, sugar, baking powder and kosher salt. In a separate bowl, whisk together the sour cream, milk, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and mix. Add the mashed bananas and chocolate chips and mix to combine.
  2. In a large skillet over medium-low heat, melt the butter. Ladle about ¼ cup of batter for each pancake (I use a ¼ dry measuring cup for easy pour and to make sure all my pancakes are about the same size). Cook for 2 to 3 minutes or until bubbles appear on the top and the bottom is nicely golden brown. Flip the pancakes and cook for an extra minute or until browned.
  3. Wipe out the pan with paper towels, add more butter and continue cooking the pancakes until all the batter is used.
  4. Serve with the maple pecan butter, sliced bananas and extra maple syrup, if desired.

Notes

  • Allow the maple pecan butter to cool in the refrigerator for at least 30 minutes before serving.
  • You can use cooking spray instead of butter to grease the skillet or griddle.
  • It is important to cook your pancakes over medium-low heat.

Nutrition Information

Calories 226kcal (11%) Carbohydrates 22g (7%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 8g (40%) Cholesterol 51mg (17%) Sodium 22mg (1%) Potassium 204mg (4%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 390IU (8%) Vitamin C 1.4mg (2%) Calcium 62mg (6%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 15 pancakes

Amount Per Serving

Calories 226

% Daily Value*

Calories 226kcal 11%
Carbohydrates 22g 7%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 51mg 17%
Sodium 22mg 1%
Potassium 204mg 4%
Fiber 1g 4%
Sugar 9g 18%
Vitamin A 390IU 8%
Vitamin C 1.4mg 2%
Calcium 62mg 6%
Iron 1.2mg 7%

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