Best 6 Chocolate Chip Buckwheat Banana Pancakes Recipes

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Indulge in a delightful culinary journey with our collection of scrumptious chocolate chip buckwheat banana pancake recipes. Embark on a flavor-filled adventure as you discover the perfect balance of sweet and savory, with a symphony of textures that will tantalize your taste buds. From classic chocolate chip pancakes with a buckwheat twist to unique variations featuring banana and other delectable ingredients, our recipes offer a diverse range of options to satisfy every palate. Whether you prefer fluffy and light pancakes or crispy and golden brown ones, our carefully curated selection has something for everyone. Get ready to elevate your breakfast or brunch game with these irresistible chocolate chip buckwheat banana pancake creations.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT CHOCOLATE CHIP BANANA PANCAKE BITES



Instant Pot Chocolate Chip Banana Pancake Bites image

These banana pancake bites are loaded with chocolate chips and a touch of ground cinnamon. Plus, they come together quickly in your Instant Pot®. Serve with warm maple syrup for dipping.

Provided by Food Network Kitchen

Time 30m

Yield 7 pancake bites

Number Of Ingredients 7

1 cup prepared pancake mix, such as Bisquick
1 large egg, lightly beaten
1/2 cup whole milk
Pinch ground cinnamon
1/2 small banana, finely diced
1/3 cup semisweet chocolate chips
Maple syrup, for serving

Steps:

  • Whisk the pancake mix, egg, milk and cinnamon together in a medium bowl until just combined (some small lumps are okay). Use a rubber spatula to fold in the banana and chocolate chips until evenly dispersed.
  • Divide the batter evenly among the egg bite mold cups (each cup will be about 3/4 full; a small spoon works best). Cover tightly with aluminum foil, then place on the rack.
  • Add 1 1/2 cups water to the Instant Pot, then carefully lower the rack using the handles into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on high for 7 minutes (see Cook's Note).
  • After the pressure-cook cycle is complete, let the pressure release naturally for 3 minutes, then follow the manufacturer's guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the pancake bites out of the mold. Run a small offset spatula around the edge of the mold if there is any sticking. Serve with maple syrup for dipping.

CHOCOLATE CHIP-BUCKWHEAT-BANANA PANCAKES



Chocolate Chip-Buckwheat-Banana Pancakes image

When it comes to breakfast, there are two kinds of moms: those who put chocolate chips in their kids' pancakes and those who don't. I'm a blueberries kind of mom. My sister is a chocolate chips kind of mom. Her chocolate chip pancakes have us whole heart and soul. My kids don't have any shortage of sweets; between parties and holidays and my baking addiction, they're far from deprived. But sometimes I want to be a chocolate chips at breakfast kind of mom. For those days, I have these pancakes. It would be unfair to call these pancakes either indulgent or healthy--they are a little bit of both. Most of all, these pancakes are a feeling my kids have when I've made them. They're about me being that kind of mom, if only once in a while.

Provided by Sarah Copeland

Categories     main-dish

Time 20m

Yield 2 to 4 servings (makes 6 small pancakes)

Number Of Ingredients 11

1 ripe banana
1 teaspoon pure vanilla extract
3/4 cup (180 milliliters) whole milk or almond milk
1/2 cup (70 grams) buckwheat flour
1/2 cup (50 grams) quick-cooking or plain rolled oats (not thick)
1 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon fine sea salt
Unsalted butter or coconut oil
Scant 1/2 cup (about 80 grams) bittersweet chocolate chips
Fresh fruit, honey, pure maple syrup, or powdered sugar, for serving

Steps:

  • Smash the banana with a fork into a smooth pulp (don't be tempted to add the other wet ingredients before this is done). Add the vanilla and milk and mash together. In a separate bowl, whisk together the buckwheat flour, oats, baking powder, sugar, and salt. Add the wet to the dry ingredients and stir gently, being careful not to overmix; you want to keep these pancakes light and airy. Too much stirring will make them gummy and dense.
  • Heat a cast-iron griddle or skillet over medium heat until evenly warm. Add a bit of butter to coat the surface. When the butter sizzles, drop a scant 1/4 cup (60 milliliters) of batter onto the skillet in batches, leaving 2 inches (5 centimeters) between the pancakes. (Don't make your pancakes big; they are tender because there's no egg to bind the batter.) Cook until just starting to bubble around the edges. Dot the pancakes with chocolate chips, then flip (they should release easily from the griddle).
  • Cook on the second side until just done, usually a minute or two (if the pancake stays on the heat too long, the chocolate will scorch), turning the heat to low if needed. Repeat until all the batter is used. Serve warm with butter and your favorite toppings.

BANANA CHOCOLATE CHIP PANCAKES



Banana Chocolate Chip Pancakes image

These pancakes are something that I just threw together one morning and they tasted wonderful! Plus it's good with whipped cream and confectioners' sugar.

Provided by Kimberlee Booth

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 7

2 cups all-purpose baking mix
1 ⅓ cups milk
2 tablespoons white sugar
1 large egg
1 teaspoon vanilla extract
1 banana, chopped
½ cup miniature semisweet chocolate chips

Steps:

  • Stir baking mix, milk, sugar, egg, and vanilla extract together in a bowl until batter is smooth; fold in banana and chocolate chips until just combined.
  • Heat a non-stick pan over medium-high heat. Sprinkle a few drops water in skillet; they will dance and disappear when skillet is ready.
  • Spoon just under 1/4 cup batter into the pan; cook until bubbles appear on the top of each pancake and bottom is golden brown, 3 to 4 minutes. Flip each pancake and cook until bottom is golden brown, 3 to 4 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 460.5 calories, Carbohydrate 67.6 g, Cholesterol 53 mg, Fat 18.5 g, Fiber 3.1 g, Protein 9.7 g, SaturatedFat 7.7 g, Sodium 809.4 mg, Sugar 26.8 g

CHOCOLATE CHIP BANANA PANCAKES



Chocolate Chip Banana Pancakes image

This is just like an banana chocolate chip muffin but its a pancake! You can add all the chocolate chips into the batter instead of using some to garnish. Enjoy!

Provided by BestTeenChef

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 1/4 cups milk
1/2 cup banana, mashed (2 small)
1 egg, lighty beaten
1 teaspoon vanilla
1/2 cup chocolate chips, divided

Steps:

  • Combine flour, sugar, baking powder and cinnamon in a large bowl.
  • After mixing well stir in milk, banana, egg and vanilla.
  • Fold in 1/4 cup chocolate chips.
  • Heat a griddle, sprayed with oil on medium heat. Pour batter onto griddle making 3 inch rounds.
  • Cook about two minutes or until tops are bubbly. Flip pancake and cook for another minute or until golden.
  • Prepare remaining pancake batter as directed adding more spray if needed.
  • Place on individual plates and sprinkle with remaining chocolate chips.

Nutrition Facts : Calories 372.2, Fat 10.9, SaturatedFat 6, Cholesterol 63.5, Sodium 240, Carbohydrate 61, Fiber 3.1, Sugar 17.2, Protein 10

CHOCOLATE BUCKWHEAT PANCAKES



Chocolate Buckwheat Pancakes image

A delicious looking and sounding recipe I was sent from Clean Home Journal. Healthy buchwheat meets luscious chocolate! ;)

Provided by Mommy Diva

Categories     Breakfast

Time 35m

Yield 12 5 inch pancakes, 4 serving(s)

Number Of Ingredients 10

1 cup buckwheat pancake mix
1/3 cup unsweetened cocoa powder
4 tablespoons powdered sugar (plus additional for dusting)
2 tablespoons vegetable oil (plus 2 teaspoons for griddle)
1 large egg
1 1/4 cups low-fat milk
1/4 cup mini chocolate chip (optional)
butter
1/2 cup fresh raspberries or 1/2 cup fresh sliced strawberry
raspberry flavored syrup or strawberry syrup

Steps:

  • Preheat the oven to 200 degrees F and place a baking sheet or oven-proof serving platter in the oven.
  • In a medium bowl, blend the pancake mix, cocoa and 4 Tablespoons of powdered sugar with a whisk or fork.
  • In a 2-cup liquid measuring cup mix the oil, egg and milk; Add the wet mixture to the dry mixture and stir just until blended, about 30 seconds, leaving lumps in the batter (Do not over-mix.).
  • Let the batter rest 5 to 10 minutes then gently stir in mini chocolate chips, if using.
  • While the batter rests, warm an electric griddle to 375 degrees F then lightly brush the surface with 2 teaspoons of vegetable oil (a large, heavy-bottomed nonstick skillet or griddle on the stove, on medium high heat,will also work - heat until drops of water dance on the surface and evaporate) .
  • Pour 1/4 cup of the batter onto the heated griddle for each pancake, flipping the pancakes with a flat spatula when bubbles appear on the pancake edges, after approximately 1 to 2 minutes.
  • Cook until steam rises from the pancakes, about 30 to 60 seconds then transfer to the baking sheet or platter to keep warm in the oven until all pancakes are cooked.
  • Remove the platter from the oven, dust lightly with powdered sugar and serve immediately along with butter, syrup and berries already on the table.
  • Enjoy! ;).

BANANA BUCKWHEAT PANCAKES



Banana Buckwheat Pancakes image

Hearty, healthy buckwheat pancakes to start your day off right. Serve with only the finest dark maple syrup.

Provided by Robert Riggs

Time 30m

Yield 6

Number Of Ingredients 12

2 cups buckwheat flour
3 tablespoons brown sugar
3 tablespoons baking powder
¼ teaspoon salt
2 teaspoons ground cinnamon
1 ½ cups whole milk
1 large egg
2 tablespoons unsalted butter, melted
1 tablespoon pure vanilla extract
3 medium bananas, sliced
1 teaspoon vegetable oil, or as needed
1 cup chopped walnuts

Steps:

  • Mix flour, brown sugar, baking powder, salt, and cinnamon in a large mixing bowl until well combined. Clear a hole out in the middle and pour in milk, egg, melted butter, and vanilla. Stir until well combined but do not overmix. Stir banana slices into the pancake mix; set aside for 5 minutes.
  • Lightly oil a griddle with vegetable oil and heat to 325 to 350 degrees F (165 to 175 degrees C). Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, 3 to 4 minutes. Drop some chopped walnuts on top.
  • Flip the pancakes over and if you added walnuts, lightly press down with a spatula to drive the nuts in. Cook until browned, 3 to 4 minutes, then flip back over to the original side for just 1 minute. Continue with remaining batter.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 56.7 g, Cholesterol 47.3 mg, Fat 21.6 g, Fiber 7.3 g, Protein 11.8 g, SaturatedFat 5.5 g, Sodium 872.4 mg, Sugar 18.5 g

Tips:

  • Use ripe bananas. The riper the bananas, the sweeter and more flavorful your pancakes will be.
  • Mash the bananas well. This will help to ensure that they are evenly distributed throughout the batter.
  • Don't overmix the batter. Overmixing can make the pancakes tough.
  • Cook the pancakes over medium heat. This will help to prevent them from burning.
  • Serve the pancakes immediately with your favorite toppings.

Conclusion:

These chocolate chip buckwheat banana pancakes are a delicious and healthy way to start your day. They are packed with flavor and nutrients, and they are sure to be a hit with the whole family. So next time you are looking for a quick and easy breakfast or brunch recipe, give these pancakes a try. You won't be disappointed!

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