Chunky Monkey Pancakes Recipe

Whisk dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the buttermilk, eggs, melted cooled butter, and vanilla extract until smooth.

Add the wet mixture to the dry ingredients and stir gently with a spatula or wooden spoon until just combined. The batter should still have some small lumps—do not overmix. Fold in the mashed ripe banana until distributed but a few streaks may remain. Let the batter rest for 5 minutes to hydrate the flour and allow baking powder to start working.

Preheat skillet

Place a nonstick or cast-iron skillet or griddle over medium heat and let it preheat for 3–5 minutes. Test by flicking a little water onto the surface; it should sizzle and evaporate. Reduce heat to medium-low if the pan gets too hot.

Portion batter

Lightly grease the preheated skillet with a small pat of unsalted butter (about 1 tsp) or oil. Using a 1/3-cup measuring cup, pour batter onto the skillet to form pancakes about 3.5–4 inches across. Work in batches so as not to overcrowd the pan.

Add chocolate chips and walnuts

Immediately after pouring each pancake, sprinkle about 1 tablespoon of semisweet chocolate chips and 1 tablespoon of chopped toasted walnuts onto the top of each pancake so they adhere as the batter sets. If you prefer fewer mix-ins, press them gently into the batter.

Flip and finish

Cook pancakes until bubbles form across the surface and edges look set, about 2–3 minutes. Carefully flip with a spatula and cook the second side until golden brown, about 1½–2 minutes more. Transfer finished pancakes to a warm plate and keep loosely covered while cooking remaining batter.

If the skillet browns too fast, lower the heat. Add more butter to the pan between batches if needed. Stir remaining chocolate chips and walnuts into the remaining batter if you prefer mix-ins evenly distributed throughout.

Stack pancakes two or three high on serving plates. Top with sliced banana, an extra sprinkle of chopped toasted walnuts and chocolate chips if desired. Drizzle with warm maple syrup and, if using, dust lightly with powdered sugar.

Serve immediately while hot. Leftover pancakes can be cooled completely, wrapped tightly, and refrigerated for up to 2 days or frozen for up to 1 month. Reheat gently in a toaster oven or skillet.