Valentine Breakfast Chocolate Banana Pancakes

Name: Valentine Breakfast Chocolate Banana Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons cocoa powder; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 ripe banana, mashed; 1 cup milk; 1 large egg; 2 tablespoons melted butter; 1 teaspoon vanilla extract

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When I woke up on Valentine’s Day looking for a special way to celebrate, I decided to whip up these Chocolate Banana Pancakes. Each bite is a delightful mix of rich chocolate and sweet banana, making them a perfect indulgence for loved ones. The best part? They’re quick and easy to make, so you can spend less time in the kitchen and more time enjoying breakfast together. Topped with a drizzle of maple syrup and fresh berries, these pancakes are not just a treat but a loving gesture to start the day off right!

Created by

Zinnia Fairweather

Last updated on 2026-01-05T19:45:35.283Z

Last Valentine’s Day, I wanted to create a breakfast that was both special and simple, so I turned to my pantry staples: bananas and chocolate. Combining these two ingredients not only created a wonderful flavor, but also a fluffy pancake that gives a nod to classic recipes. Cooking them on a griddle allows for an even cook and that signature golden-brown crust that I adore.

Throughout my experiments, I found that mashing the bananas well makes all the difference, resulting in a smoother batter. Additionally, a touch of vanilla extract adds depth to this delightful dish. I hope these pancakes become as beloved in your home as they are in mine!

        Why You'll Love These Pancakes
        Rich chocolate flavor paired with sweet banana goodness
Soft, fluffy texture that is absolutely indulgent
Quick and easy recipe that brightens your Valentine's Day

      

Understanding Your Ingredients

Let's dive into the role of bananas in these pancakes. The ripe banana not only provides natural sweetness but also contributes to the moistness and fluffiness of the batter. A well-mashed banana will blend seamlessly into the mixture; look for one that's heavily speckled or has started to brown, as this indicates optimal sweetness and flavor. If you find yourself without a banana, unsweetened applesauce can be a suitable substitute, although it will yield a slightly different texture.

Cocoa powder is another standout ingredient that gives these pancakes their rich, chocolatey flavor. Try using Dutch-processed cocoa instead of natural cocoa for a smoother, more rounded chocolate taste. Just remember to account for the slight difference in acidity when substituting, as Dutch cocoa will not react with baking soda in the same way natural cocoa would. This could impact the rise of your pancakes, so a slight increase in baking powder might help maintain fluffiness.

Tips for Perfect Pancakes

Consistency is key when cooking pancakes. Ensure your batter is not overmixed; stop stirring once you see small lumps. Overmixing can lead to tough pancakes instead of the desired fluffy texture. A good trick is to let your batter rest for about 5-10 minutes before cooking. This rest time allows the flour to hydrate and can help create air bubbles, resulting in lighter pancakes.

When cooking, it's important to use a preheated skillet to achieve even cooking. Medium heat usually works best, but every stove is different, so adjust as necessary. You can test the heat by sprinkling a few drops of water onto the skillet—if they sizzle and evaporate immediately, you’re good to go. If you notice the pancakes browning too quickly, reduce the heat slightly to cook them through without burning.

Ingredients

Pancake Ingredients

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

Instructions

Prepare the Batter

In a mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate bowl, mix the mashed banana, milk, egg, melted butter, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients and stir until just combined.

Cook the Pancakes

Preheat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of the batter for each pancake onto the skillet. Cook for about 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until light golden brown.

Serve and Enjoy

Stack the pancakes high on a plate, drizzle with maple syrup, and top with fresh berries. Serve warm and enjoy a lovely breakfast!

Pro Tips

For added flavor, try mixing in some chocolate chips or chopped nuts to the batter before cooking.

Serving Suggestions

While these chocolate banana pancakes are delicious on their own, a little extra flair can elevate your breakfast experience. Consider whipping some heavy cream for a homemade whipped topping that adds a light texture and balances the richness of the pancakes. A sprinkle of crushed nuts like walnuts or hazelnuts can also add a delightful crunch and complement the flavors beautifully.

For an indulgent twist, try adding chocolate chips to the batter. Fold in 1/2 cup of semi-sweet or dark chocolate chips just before cooking. This will lead to pockets of melty chocolate that contrast wonderfully with the banana flavor. Just be sure to adjust your cooking time slightly, as the added moisture from the chips can require a minute or so longer on the griddle.

Make-Ahead Tips

If you're planning for a special breakfast, consider making the batter the night before. Simply combine the dry ingredients in one bowl and the wet ingredients in another, refrigerating the wet mix. In the morning, combine them together for a quick breakfast solution. You can even prep the pancakes themselves in advance—cook them fully, then cool and store them in an airtight container in the fridge for up to three days or freeze for longer storage.

To reheat, simply pop them in a toaster or microwave; but for the best texture, I recommend reheating on a skillet over low heat. This method ensures they regain some of their original fluffiness while warming through.

Questions About Recipes

→ Can I make these pancakes gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend.

→ How do I store leftover pancakes?

You can store them in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze these pancakes?

Absolutely! Place them in a single layer on a baking sheet to freeze, then store them in a zip-top bag once frozen.

→ How do I reheat frozen pancakes?

You can reheat them in the microwave for 30-45 seconds, or toast them in a toaster until warmed through.