Roasted Banana Chocolate Pancakes Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated May 07, 2020

Pan frying bananas in butter then roasting them with sugar makes them into a rich sauce for chocolate pancakes.

Note: The amount of butter you need to cook the pancakes depends on the size of your skillet. I use about 1 tablespoon for an 9-inch pan. You can increase the size of the pancakes, just adjust cook time accordingly.

Recipe Details

Roasted Banana Chocolate Pancakes Recipe

Active 30 mins
Total 40 mins
Makes 12 pancakes with sauce

Ingredients

  • For Bananas:
  • 4 ripe, medium bananas sliced
  • 4 tablespoons butter
  • 4 tablespoons sugar
  •  
  • For Pancakes
  • 1 cup (about 5 ounces) all purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 1/2 tablespoons unsweetened cocoa powder
  • 1 egg, lightly beaten
  • 1 cup milk
  • Butter, for griddle

Directions

  1. Preheat oven to 350°F. Heat 1 tablespoon butter in a skillet over medium high heat. Add one banana's worth of slices and fry until just golden. Transfer slices to a baking dish. Repeat with remaining bananas. Sprinkle fried bananas with 4 tablespoons sugar and bake until bubbling, 15 minutes. Clean skillet.

  2. Meanwhile, whisk together flour, baking powder, sugar, salt, and cocoa powder in a medium bowl. Add egg and milk and whisk until batter is well combined.

  3. When bananas are almost ready, heat 1 tablespoon butter on skillet until starting to foam. Add batter and cook pancakes until golden on bottom, about 3 minutes, flip with a spatula, and cook until just cooked through, about another 2 minutes more. Place pancakes on plates. Continue making pancakes with remaining batter. Top pancakes with roasted bananas and serve.

Special equipment

skillet, baking dish, whisk

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