Chocolate Caramel Banana Pancakes Recipe

This chocolate pancake recipe that will have your wishing for a long lazy Sunday morning.


Caramel Sauce
1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
Pinch salt
1 tablespoon vanilla extract

1/3 cup granulated sugar
1/3 cup cocoa powder
1/3 cup light-brown sugar
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup whole milk
1/2 cup low-fat buttermilk
2 large eggs
3 1/2 Tbsp vegetable oil
1 1/2 tsp vanilla extract
butter for grill, if needed
banana slices (1 banana)


Caramel Sauce

Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat.

Cook while whisking gently for 5 to 7 minutes, until it gets thicker.

Add the vanilla and cook another minute to thicken further.

Turn off the heat, cool slightly and pour the sauce into a jar.

Refrigerate until cold or serve warm on pancakes.


Preheat an electric griddle to 350 degrees.

In a mixing bowl whisk together granulated sugar and cocoa until well combined.

Stir in light-brown sugar followed flour, baking soda and salt. Make a well in center of dry mixture and set aside.

In a separate mixing bowl whisk together milk, buttermilk, eggs, vegetable oil and vanilla.

Pour wet mixture into dry mixture and whisk to blend (dont overmix, batter should still have some lumps).

Butter griddle if necessary, pour batter onto preheated griddle 1/4 cup at a time and slightly spread batter in a circular form outward (so the centers arent so much thicker than edges) and allow to cook until bubbles begin to appear on the surface, about 1 minute.

Then carefully flip to pancake to opposite side and cook until done.

Serve warm topped with caramel and bananas.