Valentines Breakfast Chocolate Banana Pancakes

Name: Valentines Breakfast Chocolate Banana Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 tablespoon cocoa powder; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup milk; 1 ripe banana, mashed; 1 large egg; 2 tablespoons melted butter; 1/2 cup chocolate chips; Maple syrup; Sliced bananas; Whipped cream (optional)

Highlighted under: Baking & Desserts

I love starting my Valentine's Day with these delightful Chocolate Banana Pancakes. They're not just delicious; they bring a splash of festivity to breakfast. The combination of ripe bananas and rich chocolate creates a flavor that’s simply irresistible. Whether I’m making them for someone special or treating myself, these pancakes always brighten my morning. Perfectly fluffy and drizzled with maple syrup, each bite is a sweet celebration. Let's dive into this scrumptious recipe that’s sure to make your morning extraordinary!

Created by

Morgan Reeves

Last updated on 2026-01-14T01:25:16.475Z

When I first experimented with adding chocolate to banana pancakes, I was astonished at how perfectly the flavors complemented each other. The sweetness of the bananas balances the rich cocoa, creating a treat that's delightful any day, especially for Valentine's! A quick tip: ensure the bananas are ripe for maximum sweetness and flavor.

Another thing I love about this recipe is how versatile it is. I sometimes add a handful of walnuts or a sprinkle of cinnamon for an extra layer of flavor. It’s a fun way to customize each batch to perfection, catering to my mood and taste!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh banana goodness
Fluffy texture that makes breakfast feel indulgent
Perfect for impressing your loved ones or treating yourself

      

Perfecting Your Pancake Batter

Achieving the right pancake batter consistency is crucial for fluffy results. The key is to mix the wet and dry ingredients just until combined. Over-mixing can lead to dense pancakes, as it develops the gluten in the flour. Aim for a few lumps in the batter; this is a sign that the flour has absorbed the moisture without becoming too tough. If your batter appears overly thick, a splash of milk can help loosen it for smoother pancakes.

When incorporating chocolate chips, opt for high-quality bittersweet or semi-sweet chips for a richer flavor. Fold them in gently to prevent breaking, allowing the melted chocolate to create delightful pockets of sweetness in every bite. If you want a more distinct chocolate flavor, consider increasing the cocoa powder by a tablespoon, but ensure the batter remains balanced and not overly dry.

Cooking Tips for Fluffy Pancakes

To ensure even cooking, use a seasoned non-stick skillet or a griddle preheated to medium heat. A drop of water should sizzle when it hits the surface. If the pan is too hot, the pancakes will brown too quickly on the outside while remaining uncooked inside. Adjust the heat as needed to maintain a steady temperature throughout cooking. Each pancake should cook for about 2-3 minutes per side, or until bubbles form on the surface.

For added elegance, you can experiment with toppings beyond the traditional maple syrup. Consider adding a dollop of whipped cream or a sprinkle of powdered sugar for a festive touch. Fresh berries or a drizzle of melted chocolate can also elevate your pancake presentation, making them even more special for a Valentine’s breakfast.

Ingredients

Gather all your ingredients to make this delicious meal.

For the Pancakes

1 cup all-purpose flour
1 tablespoon cocoa powder
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 ripe banana, mashed
1 large egg
2 tablespoons melted butter
1/2 cup chocolate chips

For Serving

Maple syrup
Sliced bananas
Whipped cream (optional)

Make sure to have your toppings ready for a perfect finish!

Instructions

Follow these simple steps for fluffy, delicious pancakes.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In another bowl, mix the milk, mashed banana, egg, and melted butter until smooth.

Combine Wet and Dry

Pour the wet mixture into the dry ingredients and fold together until just combined. Be careful not to over-mix.

Add Chocolate Chips

Gently fold in the chocolate chips to the batter.

Cook the Pancakes

Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.

Serve

Stack the pancakes on a plate, drizzle with maple syrup, and top with sliced bananas and whipped cream if desired.

Enjoy your pancakes with a warm cup of coffee or tea!

Pro Tips

For the fluffiest pancakes, avoid over-mixing the batter and let it rest for a few minutes before cooking.

Ingredient Swaps and Variations

If you're looking to make these pancakes gluten-free, substitute the all-purpose flour with a one-to-one gluten-free blend. Be mindful that some gluten-free flours can absorb more liquid, so you may need to adjust the milk for the perfect batter consistency. Additionally, substituting banana with applesauce can create a lighter pancake that's still flavorful.

For a healthier twist, consider using whole wheat flour instead of all-purpose flour. It adds a nuttier flavor and increased fiber content. You can also replace sugar with honey or maple syrup in the wet ingredients; just reduce the milk slightly to balance the moisture and sweetness.

Make-Ahead and Storage Tips

These pancakes can be made ahead of time for busy mornings. After cooking, allow them to cool completely, then stack them with parchment paper between each pancake, and store them in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in the same manner. When ready to enjoy, simply reheat in the toaster or microwave, and they’ll taste freshly made.

To heat them in the microwave, place a couple of pancakes on a plate and cover them with a damp paper towel. Heat in 20-second intervals until warmed through. If you're reheating frozen pancakes, allow them to defrost in the fridge overnight for the best texture before reheating.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but the texture may be denser.

→ What if I don't have cocoa powder?

You can replace cocoa powder with additional flour and add a splash of vanilla extract for flavor.

→ How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days.

→ Can I make these pancakes vegan?

Yes, you can use almond milk, flaxseed meal instead of egg, and a plant-based butter substitute.