Chocolate Chip Banana Pancake Skewers

$To make Chocolate Chip Banana Pancake Skewers, you need simple ingredients. Here’s what you'll need: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - 1 cup buttermilk (or substitute with regular milk mixed with 1 tablespoon lemon juice) - 1 large egg, beaten - 2 ripe bananas, mashed until smooth - 1/3 cup semi-sweet chocolate chips - Butter or vegetable oil (for cooking) - Fresh berries (for garnish) - Maple syrup (for serving) Each ingredient plays a key role. The flour gives structure, while the sugar adds a touch of sweetness. Baking powder and baking soda help the pancakes rise and stay fluffy. Buttermilk makes them tender and moist. The bananas not only sweeten but also add flavor and moisture. The chocolate chips create little pockets of happiness in every bite. Use fresh berries and maple syrup for a bright finish! This recipe is perfect for brunch or a fun breakfast treat. You can adjust it as you like. Want to add nuts? Go for it! Want to swap the chocolate chips for something else? The choice is yours! Let your creativity shine! {{ingredient_image_2}} First, grab a large mixing bowl. Add 1 cup of all-purpose flour. Then, add 2 tablespoons of granulated sugar. Next, include 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of fine sea salt. Whisk these dry ingredients until they mix well and are free of lumps. This blend sets a great base for our pancakes. In another bowl, combine 1 cup of buttermilk with 1 large beaten egg. Add in 2 ripe bananas that you have mashed until smooth. Mix this wet mixture well until it looks creamy. This blend brings moisture and sweetness to your pancakes. Now it's time to cook. Preheat your non-stick skillet over medium heat. Add a small amount of butter or vegetable oil to coat the surface. Pour about 1/4 cup of batter into the skillet for each pancake. Leave space between them so they can spread. Cook until you see bubbles forming and the edges look set, about 2-3 minutes. Flip the pancakes gently and cook for another 1-2 minutes until they turn golden brown. Transfer them to a wire rack to cool slightly. This step keeps them from getting soggy. Once the pancakes cool, it’s assembly time! Take a skewer and stack two pancakes together. Place a slice of banana between them for extra flavor. You can also sprinkle mini chocolate chips in between for more sweetness. Before serving, drizzle the skewers with maple syrup and add fresh berries to make them look nice. Enjoy your delicious and fun pancake skewers! To make the best pancakes, you must avoid overmixing. When you combine wet and dry ingredients, mix just until they come together. Small lumps are okay. This keeps the pancakes fluffy and light. If you overmix, your pancakes will be dense and tough. Remember, gentle folding is key! The ideal skillet temperature is medium heat. If it’s too hot, your pancakes may burn. If it’s too cool, they will take too long to cook. Pour about 1/4 cup of batter for each pancake. Watch for bubbles to form on the surface. This takes about 2-3 minutes. After flipping, cook for another 1-2 minutes until golden brown. For a fun look, stack pancakes on skewers. Use two pancakes with a slice of banana in between. You can add mini chocolate chips for extra sweetness. Drizzle maple syrup on top and garnish with fresh berries. This makes your dish bright and appetizing! Pro Tips Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be. Look for bananas with plenty of brown spots for the best results. Don't Overmix: When combining wet and dry ingredients, mix just until you see no dry flour. Overmixing can lead to tough pancakes. Keep Pancakes Warm: If making a large batch, keep cooked pancakes warm in an oven set to low (around 200°F or 93°C) while you finish cooking the rest. Experiment with Add-ins: Feel free to add nuts, coconut flakes, or even spices like cinnamon to enhance the flavor of your pancakes. {{image_4}} You can make your chocolate chip banana pancake skewers even more tasty. Add nuts like walnuts or pecans for a crunchy bite. You can also mix in spices like cinnamon or nutmeg. These flavors add warmth and depth to the pancakes. Just be sure to chop the nuts small so they blend well. The toppings can change the whole dish. Try using fresh fruits like strawberries, blueberries, or slices of kiwi. These will add color and fresh flavor. You can also switch up the syrup. Instead of maple syrup, use honey or agave syrup. This will give a unique twist to your skewers. If you need a gluten-free option, use gluten-free flour. This will keep the pancakes light and fluffy. For a dairy-free choice, substitute the buttermilk with almond milk or coconut milk mixed with lemon juice. These swaps make it easy for everyone to enjoy these delicious skewers. To keep your leftover pancakes fresh, store them properly. First, let them cool completely. This step stops steam from making them soggy. Then, stack the pancakes with parchment paper between each one. This method prevents sticky pancakes. Place the stack in an airtight container or a zip-top bag. You can keep them in the fridge for up to three days. For longer storage, freeze the pancakes. Use the same parchment method. They will stay fresh for up to two months in the freezer. When you’re ready to enjoy your leftover pancakes, it's time to reheat. For the best texture, use the oven. Preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet and cover them with foil. Heat for about 10 minutes. This method keeps them soft and warm. You can also use a microwave. Place a pancake on a microwave-safe plate. Heat for 20-30 seconds. If you want them crispy, use a skillet. Heat a little butter in the skillet. Add the pancakes and cook for about 1-2 minutes on each side. This way, they will taste like fresh pancakes! Yes, you can make the batter ahead. Prepare the batter and store it in a sealed container. Keep it in the fridge for up to 24 hours. When ready to cook, just stir it gently before using. This helps keep the pancakes light and fluffy. If you don’t have buttermilk, mix regular milk with lemon juice. Use one cup of milk and add one tablespoon of lemon juice. Let it sit for about five minutes. This will give you a similar tangy flavor for your pancakes. You can replace eggs with mashed bananas or applesauce. Use one ripe banana, about 1/4 cup, or 1/4 cup of applesauce for each egg. This keeps the pancakes moist and adds natural sweetness. This recipe covers everything you need for tasty pancake skewers. You learned the right mix of dry and wet ingredients, plus how to cook them perfectly. I shared tips for better batter and fun ways to present your dish. You can make tasty variations and store leftovers with ease. Remember, you can adapt this recipe to fit your needs. Now, gather your ingredients and enjoy making these delicious skewers!$

Chocolate Chip Banana Pancake Skewers

Delicious pancakes made with ripe bananas and chocolate chips, served on skewers for a fun presentation.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup buttermilk (or substitute with regular milk mixed with 1 tablespoon lemon juice)
1 large egg, beaten
2 ripe bananas, mashed until smooth
1/3 cup semi-sweet chocolate chips
to taste none Butter or vegetable oil (for cooking)
to taste none Fresh berries (for garnish)
to taste none Maple syrup (for serving)

Instructions

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until fully combined and free of lumps.
In a separate bowl, combine the buttermilk, beaten egg, and mashed bananas. Mix thoroughly until the mixture is smooth.
Gradually incorporate the wet mixture into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix. Gently fold in the semi-sweet chocolate chips.
Preheat a non-stick skillet or griddle over medium heat. Add a small amount of butter or vegetable oil to coat the surface.
Pour approximately 1/4 cup of the pancake batter onto the skillet for each pancake, ensuring there is enough space between them to allow for spreading. Cook until bubbles begin to form on the surface and the edges appear set, which should take about 2-3 minutes. Carefully flip the pancakes and continue cooking for another 1-2 minutes until they are golden brown on both sides.
Transfer the pancakes from the skillet to a wire rack to cool slightly, preventing them from becoming soggy.
Once the pancakes have cooled, stack two pancakes with a slice of banana positioned between them on each skewer. If desired, alternate with mini chocolate chips for an extra touch of sweetness.
Before serving, generously drizzle with maple syrup and garnish the skewers with fresh berries for a bright and appetizing presentation.

Notes

For a fun twist, alternate mini chocolate chips between pancakes on the skewers.

Keyword banana, breakfast, chocolate chip, pancakes, skewers