Name: Chocolate Peanut Butter and Banana Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American-Inspired
Ingredients: 135g plain flour; 1 tsp baking powder; 1/2 tsp salt; 2 tbsp caster sugar; 130 ml milk; 30g melted butter; 1 large egg, separated; 120g milk; 80g Bean and Goose dark chocolate; 1 tbsp peanut butter; Chopped banana; Chopped peanuts; Maple syrup (optional)

Why You’ll Love This Recipe

I love these pancakes because they feel like an indulgent treat but are simple to make. The texture is light and fluffy thanks to the whipped egg whites, and the rich chocolate and peanut butter sauce makes them feel special without much effort. I also enjoy how customizable they are—sometimes I switch up the toppings or add a swirl of maple syrup for a little extra sweetness. They’re comforting, satisfying, and just the kind of breakfast I like to slow down and enjoy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pancakes:

135g plain flour
1 tsp baking powder
1/2 tsp salt
2 tbsp caster sugar
130 ml milk
30g melted butter
1 large egg, separated

For the chocolate and peanut butter sauce:

120g milk
80g dark chocolate (I use Bean and Goose for a deep, rich flavor)
1 tbsp peanut butter

Toppings:

Chopped banana
Chopped peanuts

Directions

In a large mixing bowl, I combine the plain flour, baking powder, salt, and caster sugar.
In another bowl, I whisk together the milk, egg yolk, and melted butter. Then I pour the wet ingredients into the dry and stir gently until just combined.
In a separate bowl, I whisk the egg white until stiff peaks form, then gently fold it into the batter to keep it light and airy.
For the sauce, I heat the milk, dark chocolate, and peanut butter in a small saucepan over low heat, stirring until melted and smooth. I keep it warm in a jug until serving.
I heat a non-stick frying pan over medium and ladle the batter in to form small pancakes. I cook each for 2–3 minutes per side, flipping once golden.
To serve, I stack the pancakes, drizzle generously with the warm chocolate sauce, and top with chopped bananas and peanuts. A little maple syrup finishes it off beautifully if I want it extra sweet.

Servings and timing

This recipe makes 4 servings and takes about 30 minutes total—10 minutes for prep and 20 minutes to cook. It’s perfect for a lazy Sunday breakfast or a celebratory morning.

Variations

If I want to mix things up, I sometimes swap the dark chocolate for milk chocolate to make the sauce sweeter, or I use almond butter instead of peanut butter for a different nutty twist. I’ve also added sliced strawberries or raspberries for a fruity burst, or stirred chocolate chips into the batter for extra richness. For a protein-packed version, I add a spoonful of protein powder to the dry mix.

Storage/Reheating

Leftover pancakes can be stored in an airtight container in the fridge for up to 2 days. To reheat, I warm them gently in a non-stick pan over low heat or microwave them in short bursts. I store extra sauce in a small container and reheat it on the stove or microwave, adding a splash of milk if it thickens too much.

FAQs

Can I make these pancakes ahead of time?

Yes, I often make the pancakes in advance and reheat them when I’m ready to serve. I store the sauce separately and warm everything just before serving.

Can I freeze the pancakes?

Absolutely. I let them cool completely, then freeze them in a single layer with parchment paper between each pancake. I reheat them in the toaster or microwave.

What kind of peanut butter should I use?

I use creamy peanut butter for a smooth sauce, but crunchy works if I want extra texture. Natural peanut butter is great too—just be sure to stir it well first.

Can I use a different type of milk?

Yes, I’ve used almond milk and oat milk with good results. Just make sure it heats gently with the chocolate and peanut butter for the sauce.

Are these pancakes overly sweet?

Not at all. The sweetness is nicely balanced between the sugar in the batter, the richness of the sauce, and the natural sweetness from the bananas. I adjust the toppings or add syrup based on how sweet I want them.

Conclusion

Chocolate peanut butter and banana pancakes are my ultimate breakfast indulgence—rich, comforting, and surprisingly easy to make. Whether it’s for Pancake Day or just a special morning, I always look forward to the warm chocolate drizzle and the soft, fluffy pancakes underneath. With simple ingredients and a whole lot of flavor, this is a breakfast worth savoring.