Chunky Monkey Buttermilk Pancakes

Stacks and syrup

Whether you call them hotcakes, flapjacks, griddlecakes or pancakes, one thing is guaranteed, they are delicious. Many like to eat them plain with a drizzle of syrup while others add fruit, nuts or chocolate chips. In the U.S., pancakes are most often eaten as a sweet breakfast food but can also be savory. The possibilities are endless, so open your pantry and let your imagination go.

Chunky Monkey Buttermilk Pancakes

Submitted by: Jill Asbury, Egyptian Electric Cooperative Association
Course Breakfast
Servings 4


Dry Ingredients

  • 2 cups all-purpose flour
  • 4 tablespoons white or brown sugar optional
  • 2 tablespoons baking powder
  • 1 teaspoon salt

Wet ingredients

  • 1-1/2 cups buttermilk
  • 2 tablespoons vegetable or canola oil
  • 1 teaspoon vanilla
  • 2 eggs

Add-ins and toppings

  • 1 banana quartered lengthwise and sliced
  • 1/2 cup chocolate chips
  • 1/4 cup chopped nuts walnuts, pecans or almonds


  • Preheat oiled skillet, frying pan or griddle on medium high heat.
  • In medium bowl, mix all dry ingredients together.
  • In large bowl, mix all wet ingredients together.
  • Add dry mixture to wet ingredients and mix until lump free.
  • Fold in bananas, chocolate chips and nuts.
  • Spoon batter onto preheated pan and flip once until each pancake is cooked.
  • Garnish with additional nuts, whipped cream, chocolate syrup and/or chocolate shavings.


Nutrition information: 577 calories; 21.3g fat; 704mg sodium; 83.3g carbohydrates; 15.1g protein.