Banana Pancakes with Divine Chocolate Maple Syrup

Prep Time

15 minutes

Frying Time

up to 5 minutes per pancake

So easy to make, these American-style pancakes use mashed banana within the batter to create a lovely flavour and texture that works perfectly with the sweet dark chocolate maple syrup. Ideal for Shrove Tuesday – or any other day.


For the pancakes
  • 200g plain flour
  • 20g light muscovado sugar
  • 1½ tsp baking powder
  • ½ tsp cinnamon
  • 300ml milk
  • 2 very ripe Fairtrade bananas mashed, plus slices for serving
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract



Make the chocolate maple syrup: place the water and salt in a pan and gently heat until the salt has dissolved. Add the maple syrup and bring to a simmer. Pour over the chocolate in a bowl and whisk together until the chocolate has melted and a smooth syrup has formed. (Note: you can keep this syrup in a jar for future use, just give it a good stir before serving.)


To make the pancakes: sift the dry ingredients into a large mixing bowl. Lightly whisk together the wet ingredients then add to the bowl and mix together (you can do this in a food mixer or by hand). Leave to stand for a couple of minutes


Heat a little of the butter in a non-stick frying pan until it sizzles, ladle the pancake mixture and tilt and swirl the pan to create a round shape approx 4.5in/12cm across. Fry over a medium heat until the top just starts to bubble then flip over and cook for another minute or two – both sides should turn a lovely golden brown. Set aside and keep warm, then repeat this process with the rest of the batter until all of the pancakes are cooked.


Serve the pancakes with the chocolate maple syrup and slices of fresh banana. Also delicious topped with a scoop of vanilla ice cream.