Description
These rich chocolate peanut butter and banana pancakes are a dream breakfast! Fluffy, moist, and drizzled with warm dark chocolate sauce, they’re perfect for Pancake Day or weekend brunch.
Ingredients
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 Bean and Goose dark chocolate
1 tbsp peanut butter
Toppings:
Chopped banana
Chopped peanuts
Maple syrup (optional)
Instructions
In a large bowl, whisk together the plain flour, baking powder, salt, and caster sugar.
In a separate bowl, mix the milk, egg yolk, and melted butter. Combine the wet and dry ingredients gently—do not overmix.
In a clean bowl, whisk the egg white until stiff peaks form. Gently fold into the pancake batter.
In a small saucepan, heat the milk, dark chocolate, and peanut butter over low heat, stirring until smooth. Pour into a jug and keep warm.
Heat a non-stick frying pan over medium heat. Pour batter into small rounds and cook for 2–3 minutes per side until golden brown and fluffy.
Serve warm pancakes stacked and drizzled with the chocolate-peanut butter sauce. Top with chopped banana, peanuts, and maple syrup if desired.
Notes
Whisking and folding in the egg white creates ultra-fluffy pancakes—don’t skip this step!
You can substitute almond butter or hazelnut spread if preferred.
Make the sauce ahead and reheat gently before serving.
Ideal for Pancake Day or weekend brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American-Inspired
