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Perfectly light and fluffy banana pancakes, studded with handfuls of chocolate chips, and topped with an ooey-gooey cream cheese “syrup!”
I am weird when it comes to breakfast foods.
Getting up so early for work every day, and usually hitting the snooze button numerous times until I have no time left to do anything but get ready, has trained my body to pretend breakfast isn’t a thing.
I know, it’s sad.
Believe me, it’s not that I’m not hungry in the morning, I just don’t really have any grab and go kinds of food in the house, except sometimes granola bars. And when you’ve eaten as many granola bars as I have over the years, you get to a point where you’d rather be hungry that eat another one.
But on days off and vacation? You can bet your bootie that I’m in the kitchen (either by myself or with Mr. Crumby), whipping up a hearty, filling, oftentimes overly sweet breakfast. These Banana Chocolate Chip Pancakes were my favorite morning creation on our recent vacation, and the Cream Cheese Syrup is so good, I’ve already used it on other things!
This recipe actually came about thanks to the Cooking Lab Recipe Contest that Chiquita has been holding for the last month or so. I entered weeks #3 and #4, and when week #5’s ingredients were revealed, I gave it a shot.
I decided the end result wouldn’t be original enough for them, so I withheld entering and saved them for you!
I have definitely seen a good amount of extremely creative pancakes on the internet, and banana chocolate chip is nothing new. Mine happen to contain some lovely buttermilk, sour cream, and 2 kinds of sugar, and they are super fluffy and moist.
And my Cream Cheese Syrup is a seriously simple yet amazing way to top them. It would be wonderful on ANY pancakes, French toast, crepes.
You know, whatever is available.
Even as a syrup, it’s just so wonderfully thick and creamy. I adore cream cheese icing (I top about 80% of my cupcake recipes with it!), and I had to find a way to work it into breakfast somehow.
It reminds me of a slightly sweeter and runnier version of the little tub of icing you get in a can of Pillsbury Cinnamon Rolls.
Watch out when I’m making those bad boys. Usually, more of it ends up in my mouth than on to the cinnamon rolls.
You’re getting hungry….
…Very, very hungry…
For Banana Chocolate Chip Pancakes….
Damn, now I’m hungry.
Banana Chocolate Chip Pancakes with Cream Cheese Syrup
Perfectly light and fluffy banana pancakes, studded with handfuls of chocolate chips, and topped with an ooey-gooey cream cheese "syrup!"
Cream Cheese Syrup
- 4 ounces cream cheese, softened
- 4 Tablespoons butter, softened
- 1 cup confectioner's sugar
- 1 teaspoon vanilla
- 5-6 Tablespoons milk
- 1 1/2 cups all purpose flour
- 2 Tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ripe bananas, mashed (about 2 bananas)
- 1 egg, lightly beaten
- 2 Tablespoons brown sugar
- 2 Tablespoons butter, melted
- 1 cup buttermilk
- 1/3 cup milk
- 1/4 cup sour cream
- 3/4 cup chocolate chips (miniature-sized works well for these)
- Sliced bananas and butter, for topping
Cream Cheese Syrup
- In a small bowl, blend cream cheese and butter with a hand mixer until fluffy, about 2 minutes.
- Add confectioner's sugar, vanilla, and milk, beating until well combined and smooth. You may need to add more milk, depending on how "syrupy" you want your finished product.
- *You may need to heat this in the microwave for 10 seconds or so before pouring to return it to a pourable state.
- Heat a griddle to 325 degrees F.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make a shallow well in the center of the flour mixture.
- In a separate bowl, combine mashed bananas, egg, brown sugar, butter, buttermilk, milk, and sour cream, mixing until well combined.
- Combine wet ingredients with flour mixture, stirring about 5-6 strokes.
- Add chocolate chips and stir gently until just combined. Don't over mix!
- Pour ¼-1/3 cup of batter per pancake on to the griddle. When the top looks slightly dry and bubbles have appeared (about 3-4 minutes depending on your griddle), flip the pancakes and cook the other side another 2-3 minutes.
- Stack the pancakes, top them with butter and banana slices, and your desired amount of Cream Cheese Syrup.
|Amount Per Serving||As Served|
|Calories 3746kcal Calories from fat 1554|
|% Daily Value|
|Total Fat 173g||266%|
|Saturated Fat 103g||515%|
|Dietary Fiber 15g||60%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|