Start your family’s day right with these easy and delicious Chocolate Peanut Butter Pancakes with cocoa powder and fresh bananas. Packed with protein and fruit, they’re the perfect healthy and quick breakfast for busy school mornings.
We love our peanut butter in this house! Chucky and Smooth it is all good. Our kid’s absolute favorite is our peanut butter muffins, but these chocolate peanut butter pancakes are a close second.
These delectable pancakes blend the irresistible flavors of chocolate and peanut butter to perfection. Crafted with sumptuous cocoa and smooth (or crunchy) peanut butter, these chocolate peanut butter pancakes offer a delightful way to satisfy your chocolate cravings without overindulging in sugar. With cocoa powder, fresh bananas, and just two tablespoons of natural honey in the recipe, it’s a chocolate indulgence you can happily serve to your loved ones, completely guilt-free!
❤️ Why it works
The combination of peanut butter and chocolate is truly divine. So, why wouldn’t this perfect match also excel in pancake form? Indeed, it does! But the allure of these pancakes doesn’t stop there.
High Protein: Peanut butter is a natural, plant-based source of eight grams of protein and more than 30 essential nutrients and phytonutrients per serving!
Healthy Breakfast to Start the Day: Studies show that people who enjoy a higher-protein breakfast feel fuller, have fewer cravings, and eat fewer high-calorie snacks at night compared to eating a lower-protein cereal or skipping breakfast.
Low Sugar: In contrast to many other rich breakfast options available, these chocolate peanut butter pancakes require just 2 tablespoons of natural honey for the whole recipe! They also incorporate a fresh ripe banana for an added creamy sweetness. This means you enjoy a naturally sweet taste that also provides a significant source of potassium for your diet.
Freezes Well: For busy adults, the convenience of freezing a meal for future use is always attractive. These peanut butter pancakes freeze exceptionally well, making them simple to warm up and serve on a hectic morning when you need a quick breakfast option.
Kids Love it: Even my most picky sensory sensitive eater devoured these pancakes and wanted more! What child could resist the allure of chocolate and peanut butter together? The best part is, they’re unknowingly enjoying a healthy breakfast, while thinking they’re being treated to a decadent sweet!
Quick and Easy: You will love the speed in which you can mix up the batter as it is mixed in a blender! You will be cooking in no time!
Dry Ingredients: White Whole wheat flour, baking powder, salt, cocoa powder
Wet Ingredients: 100% pure local honey, buttermilk, egg, vanilla
Fresh Ingredients: 1 ripe banana
Optional: We’ve experimented with various iterations of this recipe and discovered that you can leave out the banana and cocoa powder while still achieving wonderful results. This flexibility is perfect for those days when you prefer the peanut butter flavor to stand out, or if you find yourself without a banana on hand, the pancakes will still be delightfully sweet.
💡 QUICK TIP
I use white whole wheat flour because of its lighter texture and color. The kids are completely tricked into thinking it is regular flour and don’t even realize they are eating whole wheat!
Another great option would be to use Kamut (non gmo) flour. It has a significantly higher protein content (up to 40% more), more amino acids (up to 65% more), and is also richer in potassium, magnesium, selenium, zinc, and vitamin E. It has a slight nutty flavor, but a light texture so it cooks up beautifully in these pancakes!
👩🏻🍳 How to Make Chocolate Peanut Butter Pancakes
You will absolutely love how quick and easy these pancakes are to whip up! Simply utilize a blender and you are cooking in no time!
Prep Ingredients: Start by gathering and measuring out all your ingredients.
Blend Ingredients: Pour all the wet ingredients into a blender first, followed by the dry ingredients on top. This arrangement aids the blender in operating more efficiently. Next, blend until the batter achieves a smooth consistency.
Rest the Batter: Allow the batter to sit for around 30 minutes prior to cooking. This resting period enables the flour to soak up the liquid, resulting in lighter and fluffier pancakes.
Heat Griddle: Heat your griddle or pan to medium heat. If your griddle or pan lacks a non-stick coating, rub it with a teaspoon of butter or coat it with spray.
Cook the Pancakes: Ladle out the batter in 1/4 cup measures onto the griddle. Once little bubbles start to appear on the top of the pancake and the edges of the pancake are a little bit dry, usually 2 minutes, flip the pancake over. Continue to cook until done, about 2 more minutes.
🍽️ Serving Tips
For the perfect finishing touch to your chocolate peanut butter pancakes, I love to lightly dust them with a little powdered sugar and top with fresh fruit like sliced strawberries, bananas, and even blueberries. Alternatively, you can also drizzle with a buttermilk syrup or a classic Maple syrup. Our kids also love to add a dollop of our strawberry freezer jam on top with a dollop of whipped cream.
Store leftover pancakes (without toppings) in an air-tight container in the refrigerator for up to 5 days.
Or you can freeze the pancakes, for a quick breakfast throughout the week.
🧊 How to Freeze Pancakes
To freeze pancakes, prepare the pancakes according to your recipe, ensuring they are fully cooled after cooking.
Place the pancakes in layers, separating each with waxed paper, within a freezer-safe container or a reusable freezer bag.
Securely seal it and store it in the freezer for up to 3 months.
🔥 Reheating Tips
From Fridge: Warm up the pancakes by heating them in the microwave for 30-second intervals until thoroughly heated, You can also reheat them in a toaster oven, air fryer, or on a griddle set to medium-low heat until they are evenly warmed through.
From Freezer: Arrange 1 to 5 frozen pancakes on a plate suitable for microwave use, and heat for approximately 20 seconds for a single pancake, extending to about 60 seconds for five pancakes. Note that the exact timing may vary based on your microwave’s power.
In the Toaster from frozen: You can also put two pancakes — one in each slot — in and toast on a light setting for two to three minutes depending on your toaster.
📝 More Recipes for Peanut Butter Lovers
- Peanut Butter Muffins
- Chewy Chocolate Chip Cookies with Peanut Butter
- Mini Fruit and Peanut Butter Sandwich Bites
- Chocolate peanut butter protein shake
- No bake Cookies
- Puppy Chow Mix with Goldfish Crackers
If properly frozen in an air-tight container, pancakes can last up to 3 months in the freezer.
Because of its acidity, buttermilk activates baking soda and helps baked goods rise, giving them a light, fluffy texture. Water would only give you flat dense pancakes.
Ideally, you should prepare your batter and allow it to sit for around 30 minutes prior to cooking. This resting period enables the flour to soak up the liquid, resulting in lighter and fluffier pancakes. However, due to time constraints, I often manage only 10-15 minutes of resting time for the batter.
It’s possible that you could be using too much heat. Cooking at a high temperature can cause the exterior to burn while the inside remains uncooked. To achieve evenly cooked pancakes, it’s important to use medium heat, allowing the center to fully cook before the outside starts to brown.
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- 1 1/2 cup White Whole wheat flour
- 2 Tablespoons baking powder
- 1/2 teaspoon salt
- 3 Tablespoons Cocoa powder (optional only if you want chocolate pancakes)
- 2 Tablespoons 100% pure local honey
- 1 1/4 cup buttermilk
- 1 ripe banana
- 1/3 cup peanut butter
- 1 egg
- 1 teaspoon vanilla
- Gather and measure all the ingredients
- Pour all the wet ingredients into a blender first, followed by the dry ingredients on top.
- Blend until smooth
- Allow batter to rest up to 30 minutes.
- Preheat Griddle on medium heat
- Ladle out the batter in 1/4 cup measures onto the griddle.
- Once little bubbles start to appear on the top of the pancake and the edges of the pancake are a little bit dry, usually 2-4 minutes, flip the pancake over.
- Continue to cook until done, about 2-4 more minutes.
- Serve with fresh sliced fruit
- For sweeter options lightly dust with powdered sugar or drizzle with 100% pure maple syrup
- Make your own Buttermilk by adding 2 Tablespoons vinegar or lemon juice to the milk and allow to sit for 10 minutes.
- The added density requires these pancakes to cook a little longer than regular pancakes to ensure the center is not gooey.
Amount Per Serving: Calories: 78Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 252mgCarbohydrates: 11gFiber: 2gSugar: 3gProtein: 3g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Busy Creating Memories attempts to provide accurate nutritional information, these figures are only estimates.