chocolate and banana pancakes
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Chocolate pancakes with bananas

A spoon of chocolate hazelnut spread makes these chocolate and banana pancakes truly divine. What could be better to spoil yourself with this Pancake day.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: brunch
Servings: 4
Author: cookingwithmykids


  • 200 g (1 2/3 cups) self-raising flour
  • 1 ½ tsp baking powder
  • Pinch of salt
  • 1 tbsp caster sugar
  • 3 large eggs
  • 25 g (2 tbsp) melted butter, plus extra for cooking
  • 200 ml milk
  • drizzle of vegetable or sunflower oil
  • 200 g chocolate hazelnut spread
  • 2 large bananas
  • 2 tbsp caster sugar
  • maple syrup to serve


Make the pancake batter

  • Get your little chef to help you measure the flour, baking powder, sugar and salt out into a large mixing bowl.
  • Measure the butter into a bowl and pop in the microwave to melt (or do it in a pan on the hob). If you’ve got digital scales change them to the ml setting and get your child to help you measure out the milk. Crack in the eggs.
  • Make a well in the centre of the flour and add the milk, butter and eggs. Whisk the wet ingredients together and then begin incorporating all the flour in until you have a nice thick, smooth batter.

Cook the pancakes

  • Pour the pancake batter into a jug to make it easier to add to the pan.
  • Turn your oven on low, and put a baking tray in to keep the pancakes warm as you’re cooking them.
  • Heat a small knob of butter and a little drizzle of oil in a non-stick frying pan. When the butter starts to bubble, pour in the pancake batter. We poured circles that were roughly 8cm wide and were able to fit 2 or 3 in the pan.
  • Add a teaspoon of chocolate spread to the centre of each pancake, then pour a tiny bit of batter on top just to cover the chocolate. If your chocolate spread is a little hard, like ours, take some from the jar and blast it in the microwave briefly just to soften it and make it easier to add to the pancakes.
  • Cook on a medium heat for a minute or two until the bottom is a nice golden brown. Carefully flip the pancake over and cook for another minute or so.
  • Once they’re ready, pop them on to the baking tray in the oven to keep warm while you cook the rest.

Cook the bananas

  • When you’re finished cooking the pancakes (or while you’re cooking them), peel and chop the bananas diagonally into large chunks.
  • Add the sugar to a pan and heat it until it melts and starts to bubble. When it is a nice deep amber colour, add the bananas to coat them. If the sugar becomes hard, add a little maple syrup or water and cook for 30 seconds or so until it turns syrupy again.

Serve the pancakes

  • Stack the pancakes with some banana pieces between the layers and more on top. Drizzle over some maple syrup to serve.