Chunky Monkey Pancakes
Start your morning off with these Chunky Monkey Pancakes, a perfect blend of fluffy banana pancakes and indulgent chocolate chips. This recipe brings together two family favorites into one irresistible treat.
The combination of ripe bananas, semisweet chocolate chips, and crunchy pecans adds a delightful texture and flavor. Topped with whipped cream and a sprinkle of powdered sugar, it’s sure to please everyone at the table.
Serve these pancakes with warm syrup and a dollop of butter for a breakfast experience that’s as satisfying as it is delicious.
Chunky Monkey Pancakes Ingredients
Flour serves as the foundation, providing a light, fluffy texture to each pancake. Baking powder and baking soda work in harmony to ensure the perfect rise, while a pinch of salt enhances the sweetness of the other ingredients.
Skim milk adds moisture, creating a smooth batter, while melted butter infuses richness. Eggs bind everything together, contributing to a tender, melt-in-your-mouth result. Vanilla extract brings a warm, aromatic depth of flavor.
Ripe banana pieces bring natural sweetness and a hint of freshness, while semisweet chocolate chips introduce delightful pockets of indulgence. Chopped pecans provide a satisfying crunch, balancing the softness of the pancakes with a nutty finish.
Chunky Monkey Pancakes: Recipe Tips
- Don’t Overmix the Batter: When combining the wet and dry ingredients, be sure to stir gently. Overmixing can lead to dense pancakes rather than fluffy ones. A few lumps in the batter are perfectly fine.
- Use Ripe Bananas: The key to adding natural sweetness and flavor to your pancakes is using ripe bananas. Overripe bananas, with their brown spots, provide a deeper sweetness and ensure the bananas break down well when folded into the batter.
- Adjust Heat for Perfect Pancakes: Cooking pancakes requires a medium heat, so the outside doesn’t burn before the inside is fully cooked. If the skillet is too hot, the pancakes may brown too quickly on the outside, leaving the center raw. Adjust the heat as needed for even cooking.
What to Serve with Chunky Monkey Pancakes
- Warm Maple or Butter Pecan Syrup: The pancakes are already bursting with sweet, rich flavors, but adding a drizzle of syrup will take them to the next level. Maple syrup gives a classic sweetness, while butter pecan syrup adds a nutty richness that pairs perfectly with the pecans in the pancakes.
- Fresh Fruit Salad: A light fruit salad made with fresh berries, kiwi, or extra banana slices provides a refreshing contrast to the sweetness of the pancakes. The tartness of the fruit balances out the rich, indulgent flavors in each bite.
- Bacon or Sausage: For those who enjoy a savory side with their pancakes, crispy bacon or sausage links offer a satisfying contrast. The salty, smoky flavors of the meat pair beautifully with the sweet, fluffy pancakes, creating a well-rounded breakfast or brunch experience.
FAQ: Chunky Monkey Pancakes
- Can I make this recipe ahead of time? Yes! You can prepare the batter the night before and store it in the fridge. Just be sure to mix it gently before cooking. You can also cook the pancakes in advance and store them in an airtight container. Reheat them in a toaster or on a skillet.
- Can I substitute the banana with another fruit? While bananas are the star of this recipe, you can try swapping them with diced apples, strawberries, or even blueberries. Keep in mind that the texture and flavor of the pancakes will change with different fruits.
- Can I use a non-dairy milk alternative? Absolutely! You can substitute skim milk with almond milk, oat milk, or any other non-dairy option. Just ensure the milk alternative is unsweetened to avoid altering the taste too much.
- How can I make these pancakes dairy-free? To make the pancakes dairy-free, use a plant-based butter or oil for the melted butter and a non-dairy milk substitute (such as almond or oat milk).
Chunky Monkey Pancakes
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup skim milk
- 3 tablespoons melted butter
- 2 eggs
- 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- 1 large banana diced
- ½ cup miniature semisweet chocolate chips
- ¼ cup chopped pecans
- Cooking spray for greasing the skillet
Instructions
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Set the dry ingredients aside. In a separate bowl, whisk together the milk, melted butter, eggs, sugar, and vanilla extract. Create a well in the center of the dry ingredients and pour in the wet mixture. Stir carefully, ensuring not to overmix the batter. Gently fold in the diced banana, chocolate chips, and chopped pecans.
- Heat a large skillet over medium heat and lightly coat it with cooking spray. Pour about ¼ cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip the pancakes and cook until both sides are golden brown and the pancakes are cooked through. Serve immediately with your preferred toppings.
