Get ready to transform your weekend morning into a deliciously decadent affair. Imagine a tall stack of warm, impossibly fluffy pancakes, lavishly topped with sweet banana slices, a rich chocolate drizzle, and dollops of light cream. This recipe elevates the classic breakfast into a truly special treat that looks like it came from a fancy brunch cafe but is wonderfully simple to create in your own kitchen.
Prep Time: 10 mins
Total Time: 25 mins
Servings: 4 (makes 8-10 pancakes)
Ingredients:
For the Fluffy Pancakes:
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tbsp unsalted butter, melted, plus more for the griddle
- 1 tsp vanilla extract
For the Toppings:
- 2 ripe bananas, sliced
- 1/2 cup chocolate sauce or syrup, warmed
- 1/4 cup chopped almonds or hazelnuts
- Whipped cream
- Fresh mint sprigs, for garnish
Instructions:
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients. Mix with a spatula or whisk until just combined—a few lumps are perfectly fine and are the secret to fluffy pancakes. (Do not overmix!)
- Rest the Batter: Let the batter rest for 5-10 minutes. This allows the gluten to relax and the baking powder to start working, resulting in a lighter texture.
- Heat the Griddle: While the batter rests, heat a lightly greased non-stick griddle or large skillet over medium heat. You’ll know it’s ready when a drop of water sizzles and evaporates quickly.
- Cook the Pancakes: Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes, or until you see bubbles forming on the surface and the edges look set.
- Flip and Finish: Carefully flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown and cooked through. Transfer to a plate and keep warm while you cook the remaining batter.
- Assemble Your Stack: Create a stack of 2-3 pancakes on each plate.
- Garnish and Serve: Generously top the pancakes with sliced bananas, a heavy drizzle of warm chocolate sauce, dollops of whipped cream, and a sprinkle of chopped nuts. Add a sprig of fresh mint and serve immediately!
Recipe Notes:
- The Buttermilk Secret: Buttermilk is essential for creating a tender, tangy, and extra-fluffy pancake. If you don’t have any, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of regular milk and letting it sit for 5 minutes.
- Don’t Overmix: Seriously, this is the most important rule of pancake making. Overmixing develops the gluten in the flour, leading to tough, rubbery pancakes instead of light, airy ones.
- Consistent Heat is Key: Make sure your griddle is at a steady medium heat. If it’s too hot, the outside will burn before the inside is cooked. If it’s too cool, the pancakes won’t get that beautiful golden color or fluffy rise.
- Topping Variations: Get creative! This stack is also incredible with fresh strawberries, a drizzle of caramel sauce, or a handful of toasted coconut flakes.
- Add-Ins: For a different twist, you can gently fold 1/2 cup of mini chocolate chips or finely chopped nuts directly into the batter before cooking.
- Storing and Reheating: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat them in a toaster, microwave, or a single layer on a baking sheet in the oven until warmed through.
And there you have it – a truly decadent, picture-perfect, and utterly delicious breakfast that’s perfect for making any weekend morning feel special! This recipe for Fluffy Banana Chocolate Pancakes is a surefire way to impress family and friends. We hope you enjoy every single bite! Happy flipping!
Estimated Nutritional Information (per serving, without whipped cream)
Calories: 510; Fat: 18g (Saturated Fat: 9g); Carbohydrates: 78g (Sugars: 40g); Protein: 12g; Sodium: 650mg; Fiber: 5g.
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
