Valentine Breakfast Chocolate Banana Pancakes

Name: Valentine Breakfast Chocolate Banana Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/4 cup cocoa powder; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 large ripe banana, mashed; 1 cup milk; 1 large egg; 2 tablespoons melted butter; 1/2 teaspoon vanilla extract; 1/4 cup chocolate chips (optional); Fresh berries (strawberries, blueberries); Maple syrup; Whipped cream (optional)

Highlighted under: Everyday Baking Inspiration

I absolutely love starting Valentine’s Day with these Chocolate Banana Pancakes. They’re fluffy, rich, and bursting with the flavors of chocolate and banana, making them the perfect treat for a romantic breakfast. I like to top them with fresh berries and a drizzle of maple syrup to add a hint of tartness that balances the sweetness. Every bite is a delightful explosion of flavors that you and your loved one will cherish. Trust me, these pancakes are not just a feast for the stomach but also for the eyes.

Created by

Kate Phillips

Last updated on 2026-01-05T19:33:34.517Z

When I decided to make a special breakfast for Valentine’s Day, I wanted something that felt a little indulgent but was still easy to whip up. After experimenting with various recipes, I found that the combination of ripe bananas and rich cocoa powder creates a killer flavor pair. The pancakes come out moist and decadent, which completely nails the romantic brunch vibe.

Additionally, I discovered that letting the batter sit for a few minutes before cooking enhances the texture, making them fluffier. I also like to add a sprinkle of chocolate chips into the batter for an extra touch of sweetness. Trust me, your loved one will be thrilled!

Why You Will Love This Recipe
Rich chocolate flavor paired with fresh banana sweetness
Fluffy texture that melts in your mouth
Perfect for a cozy, romantic breakfast in bed

Understanding the Role of Ingredients

Each ingredient in these Chocolate Banana Pancakes plays a crucial role in achieving the perfect texture and flavor. The all-purpose flour forms the base, while the cocoa powder adds richness and depth. Baking powder and baking soda together create a lift, resulting in fluffy pancakes. If you're looking to swap out the flour, feel free to use a gluten-free blend, but make sure it includes xanthan gum to maintain the texture.

The ripe banana is not only a natural sweetener but also contributes moisture to the batter, ensuring your pancakes stay tender. Using a very ripe banana enhances the sweetness and brings out a stronger banana flavor. If you're in a pinch for bananas, unsweetened applesauce can serve as a substitute; use about 1/4 cup for each banana.

Melted butter adds a rich flavor and helps to create a golden-brown crust on the pancakes. My tip is to let it cool slightly before mixing with the wet ingredients to avoid cooking the egg. Alternatively, for a dairy-free version, coconut oil works beautifully and adds a hint of tropical flavor.

Perfecting the Cooking Technique

To achieve perfectly cooked pancakes, maintaining the right heat level is essential. Preheat your non-stick skillet or griddle to medium heat, around 350°F (175°C). If you’re unsure, test the surface by sprinkling a few drops of water; they should sizzle and evaporate quickly. If the heat is too low, your pancakes won't rise properly; too high and they'll brown too quickly, leaving the inside undercooked.

The ideal time for cooking each pancake is about 2-3 minutes on the first side, until bubbles form across the surface, indicating they’re ready to flip. After flipping, cook for another 2 minutes or until golden brown. Keep an eye on the pancakes, as cooking times can vary depending on your stove's heat retention and the thickness of your batter.

If you find your pancakes are browning too fast, lower the heat slightly and take a moment to let the skillet cool down. This can prevent burnt edges and ensure an evenly cooked pancake. A good tip is to stack the finished pancakes in a warm oven (set at low heat, around 200°F or 95°C) while you cook the remaining batter.

Ingredients

For the Pancakes

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

For Serving

Fresh berries (strawberries, blueberries)
Maple syrup
Whipped cream (optional)

Instructions

Prepare the Batter

In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the mashed banana, milk, egg, melted butter, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients and mix until just combined. If using, fold in the chocolate chips.

Cook the Pancakes

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

Serve and Enjoy

Stack the pancakes on plates, top with fresh berries, a drizzle of maple syrup, and whipped cream if desired. Serve immediately and enjoy your delightful Valentine’s breakfast!

Pro Tips

For extra decadence, try adding a sprinkle of sea salt on top of the pancakes just before serving. It enhances the chocolate flavor beautifully.

Serving Suggestions

These fluffy pancakes can be easily dressed up or down depending on the occasion. For a special Valentine’s breakfast, serve them with a sprinkle of powdered sugar for an elegant touch. Fresh berries not only add color but also provide a tart contrast to the sweetness of the pancakes. I also recommend adding a dollop of whipped cream for a luxurious feel.

Pairing these pancakes with flavored syrups can elevate your breakfast experience. For a fun twist, try infusing your maple syrup with vanilla bean or a touch of cinnamon to enhance the flavor profile. A drizzle of melted dark chocolate can also add an indulgent touch that chocolate lovers will appreciate.

If you're looking to stretch the pancakes for a larger gathering, consider serving them with additional toppings like sliced bananas, crushed nuts, or a variety of syrups. This allows guests to customize their pancakes and makes for a fun communal experience.

Make-Ahead Tips

If you want to streamline your Valentine’s morning, you can prepare the pancake batter the night before. Store it in an airtight container in the refrigerator. Before cooking, give it a gentle stir; if it's too thick, add a splash of milk to bring it back to the right consistency. Just remember, batter is best used within 24 hours for optimal fluffiness.

Alternatively, you can make a larger batch ahead of time and freeze the pancakes. Once cooled, lay them flat on a baking sheet to freeze individually, then transfer to a freezer bag. They can last up to a month in the freezer. Reheat in the toaster or microwave when you’re ready for a quick breakfast.

For those who enjoy a variation, consider pre-slicing and freezing banana pieces to toss into your pancake batter later. This not only adds extra banana flavor but also cuts down on prep time, allowing for an easy homemade breakfast on a busy morning.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be used, but it may change the texture slightly. You might want to add a bit more milk to the batter.

→ Can I make the batter ahead of time?

It's best to use the batter fresh, as it may lose its fluffiness. However, you can prepare the dry ingredients and mix them with the wet ingredients just before cooking.

→ What can I substitute for the egg?

You can use a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) or 1/4 cup of applesauce as an egg substitute.

→ How do I store leftover pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster oven.