The most delicious pancakes you’ll ever eat! Made with ripe bananas and studded with chocolate chips, then topped with an amazing peanut butter-maple sauce, you’ll never go back to regular pancakes again!

I have a confession to make. 

I don’t like pancakes.

I know, I know. That makes me practically un-American. But out of all the breakfast foods, I just find pancakes so uninspiring.

UNTIL…

I made these Chunky Monkey Pancakes. And now my life will never be the same.

They are soft and full of flavor, and the combination of bananas, chocolate, and peanuts is just divine.

How to Make Chunky Monkey Pancakes

Step 1: Mix all the dry ingredients (flour, baking soda, baking powder, salt).

Step 2: Mix all the wet ingredients in a separate bowl (buttermilk, egg, vanilla)

Step 3: Add the wet ingredients to the dry ingredients and mix.

Step 4: Mash the ripe bananas and add to the batter, along with chocolate chips.

Step 5: Pour batter into a pan to make the pancakes.

Step 6: Cover with delicious Peanut-Maple Syrup.

Hints for Chunky Monkey Pancakes

Hint 1: If you don’t have buttermilk (and let’s face it–who of us ever does?), you can make your own by putting 1 Tablespoon of white vinegar OR lemon juice in a measuring cup, and then filling it the rest of the way with milk.

Since this recipe uses 1 1/2 cups of milk, you’ll need 1 Tablespoon plus 1 1/2 teaspoons of white vinegar or lemon juice.

Just let the milk and vinegar or lemon juice sit for about ten minutes. The milk will curdle a little, but that’s actually what you want.

Hint 2: To keep the chocolate chips from sinking in the batter, first toss them with some flour. About a Tablespoon of flour will do.

This recipe adapted from Chunky Monkey Pancakes in the Savoring the Seasons with Our Best Bites cookbook.

Chunky Monkey Pancakes

Yield: 8 large pancakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

The most delicious pancakes you'll ever eat! Made with ripe bananas and studded with chocolate chips, then topped with an amazing peanut butter-maple sauce, you'll never go back to regular pancakes again!

Print

Ingredients

• 1 1/2 cups flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/8 teaspoon salt
• 1 1/2 cups buttermilk (see note)
• 1 large egg
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 2 ripe bananas (small or medium-sized)
• 1/2 cup semi-sweet chocolate chips (see note)

For the Peanut-Maple Syrup

• 1/4 cup creamy or chunky peanut butter
• 1/2 cup real maple syrup

Instructions

1. In a large mixing bowl, add all the dry ingredients (flour, sugar, baking powder, baking soda, and salt) and mix together.
2. In a separate bowl, mix together all the wet ingredients (buttermilk, egg, vegetable oil, and vanilla extract).
3. Pour the wet ingredients into the dry ingredients and mix just until the dry ingredients disappear. There may be some lumps. Do not over-mix.
4. Peel ripe bananas and place on a plate. Mash well with a fork.
5. Fold the mashed bananas into the batter.
6. Add the chocolate chips and stir gently.
7. Heat a non-stick frying pan or griddle to medium heat.
8. Coat the pan with non-stick cooking spray.
9. Pour the pancake batter onto the pan. Use 1/4 cup of batter for large pancakes.
10. When bubbles form on the top and the edges start to set, flip the pancakes.
11. Remove from the pan when both sides are golden brown.
12. Repeat with the rest of the batter, spraying the pan between each pancake.
13. To make the Peanut-Maple Syrup, put the 1/4 cup peanut butter and 1/2 cup maple syrup in a small saucepan.
14. Heat over medium-low and stir until blended together.

Notes

Hint 1: If you don't have buttermilk, you can make your own by putting 1 Tablespoon of white vinegar OR lemon juice in a measuring cup, and then filling it the rest of the way with milk.

Since this recipe uses 1 1/2 cups of milk, you'll need 1 Tablespoon plus 1 1/2 teaspoons of white vinegar or lemon juice.

Just let the milk and vinegar or lemon juice sit for about ten minutes. The milk will curdle a little, but that's actually what you want.

Hint 2: To keep the chocolate chips from sinking in the batter, first toss them with some flour. About a Tablespoon of flour will do.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 314Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 25mgSodium: 529mgCarbohydrates: 51gFiber: 3gSugar: 26gProtein: 7g

Pin me!