Delicious Banana Chocolate Chip Pancakes Recipe UK with Whitakers Chocolates
Rated 5.0 stars by 1 users
Category
Pancakes
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Calories
310
Start the day with a stack of banana chocolate chip pancakes.
This recipe mixes ripe bananas with chunks of Whitakers Milk or Dark Chocolate for a sweet and soft treat.
Each bite has melty chocolate that pairs well with the fruit.
These pancakes suit a quick breakfast or a weekend brunch.
The batter comes together in minutes, and cooking takes little time.
Use Whitakers Milk Chocolate for a creamy taste or Dark Chocolate for something bolder.
Kids and adults alike enjoy this simple dish. Add toppings like sliced bananas, honey, or nuts to make it special.

Ingredients
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2 ripe bananas, mashed
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180g plain flour
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1 tbsp caster sugar
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1 tsp baking powder
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½ tsp bicarbonate of soda
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Pinch of salt
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2 large eggs
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200ml milk (or plant-based milk)
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30g melted butter (plus extra for frying)
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75g Whitakers Chocolate, finely chopped
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Sliced banana
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Drizzle of honey, maple syrup, or melted Whitakers Chocolate
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Crushed nuts or chocolate
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A dollop of whipped cream or yoghurt
For the Pancakes:
Optional Toppings:
Directions
Mash the bananas:
In a mixing bowl, mash the ripe bananas until mostly smooth with a few small chunks remaining.
Add the wet ingredients:
Whisk in the eggs, milk, and melted butter until well combined.
Mix the dry ingredients:
In a separate bowl, mix the flour, sugar, baking powder, bicarbonate of soda, and salt.
Combine and fold:
Pour the wet ingredients into the dry mixture and stir gently until just combined (don’t overmix — a few lumps are fine).
Fold in the chopped Whitakers Chocolate.
Cook the pancakes:
Heat a non-stick frying pan over medium heat and brush lightly with butter.
Pour small ladles of batter into the pan and cook for 2–3 minutes until bubbles form on top.
Flip and cook for another 1–2 minutes until golden.
Serve warm:
Stack the pancakes high, top with sliced banana, drizzle with syrup or melted chocolate, and finish with a sprinkle of grated Whitakers Chocolate.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 4 delicious portions of chocolate and bannana-flavoured pancakes.
Calories per serving: 310 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade Banana Chocolate Chip Pancake.
How to Store Your Homemade Pancakes
Once the pancakes have cooled to room temperature, place them in an airtight container or wrap them in cling film.
This helps keep them fresh and stops them from drying out.
For short-term storage, put them in the fridge. They last up to three days this way.
Stack them with baking paper between each one to avoid sticking.
For longer storage, freeze them. Lay the pancakes flat on a baking tray and freeze until solid, then move to a freezer bag.
They keep for up to two months. Thaw in the fridge overnight or reheat straight from frozen.
To reheat, use a toaster, oven at 180°C for a few minutes, or microwave for 30 seconds.
Add a bit of butter if needed to bring back softness.
This method works well for banana chocolate chip pancakes, as the chocolate stays in place when stored cool.
Nutritional Information for This Recipe
Nutrient | Amount per pancake |
---|---|
Energy | 310 kcal |
Fat | 11 g |
- of which saturates | 6 g |
Carbohydrates | 45 g |
- of which sugars | 16 g |
Fibre | 2 g |
Protein | 8 g |
Salt | 0.66 g |
A Brief History of Pancakes in the UK
Pancakes hold a place in UK food traditions that spans centuries, with ties to ancient Roman sweet treats made from milk, flour, and eggs.
Early British versions appeared in cooking books by the 1400s, and flipping them became a known skill in the 1600s.
The custom grew strong around Shrove Tuesday, or Pancake Day, the day before Lent, as a means to use up rich foods like eggs, milk, fat, and sugar.
This practice blends Roman and Celtic roots, spread by missionaries near sites like Whitby Abbey in the 600s.
A famous event began in 1445 at Olney, Buckinghamshire, where a woman ran to church with her pan, sparking pancake races that continue today.
UK pancakes remain thin, crepe-style, typically topped with lemon and sugar, and Pancake Day stays a popular family occasion.