Mocha Chip Banana Pancakes

20 mins Prep Time

20 mins Cook Time

Written By

Vicky Tran

Pancakes remain a breakfast favourite for many people, and at its best, you don’t need more than a pat of room temperature butter and some good quality maple syrup. This version incorporates the popular combination of slightly bittersweet chocolate chips with over-ripened bananas but also manages to give it a more adult-friendly twist by adding freshly brewed espresso to the syrup for an additional bittersweet layer. The flavour of coffee is a natural enhancer for the chocolate and helps the subtle nuttiness come through. If coffee isn’t your thing, omit the espresso entirely and serve with the plain maple syrup. This recipe makes about 20- 24 of the fluffiest pancakes you’ve ever had. If there is any extra, simply freeze in a Ziploc bag layered with parchment paper to be thawed and rewarmed for a future sweet treat.

Ingredients

Mocha Chip Banana Pancakes

2 1/2 cups buttermilk
2 cups all-purpose flour
1 cup semi-sweet chocolate chips
3 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
2 ripened bananas
2 large eggs, beaten
Vegetable oil, as needed for cooking

Espresso Syrup

1 1/2 cups maple syrup
1 ounce espresso shot (optional)

Directions

Mocha Chip Banana Pancakes

7 Steps

Step 1

Peel and mash the ripened bananas with a fork, set aside.
Step 2

Combine the espresso shot with the maple syrup and set aside.
Step 3

In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda and kosher salt, whisk to combine.
Step 4

In another bowl, mix together the buttermilk, melted butter, mashed bananas and beaten eggs.
Step 5

Make a well in the centre of the dry ingredients, add in the wet ingredient mixture and stir to combine. Be careful not to overmix, some small lumps are fine. Fold in the chocolate chips.
Step 6

Warm a non-stick skillet on medium heat. Start with 1 tablespoon of vegetable oil, adding more as necessary with every round. Using a measuring cup, begin cooking pancakes 1/3 of a cup in volume spacing the pancakes 2 inches apart . Allow to cook until small bubbles begin appearing on the surface, flip and continue cooking. Place the cooked pancakes on a baking sheet and keep warm in a 300°F oven until all of the remaining pancakes have been cooked.
Step 7

To serve, stack the pancakes 4-5 pieces, top with additional sliced bananas and serve with the espresso syrup.