Chunky Monkey Pancakes Banana Peanut Butter Chocolate

My Kitchen, Saturday Morning

Saturday mornings are for pajamas and pancakes. That’s my rule. I love the sizzle of batter on the griddle. Doesn’t that smell amazing? It means the day is starting just right.

These Chunky Monkey pancakes are my favorite. They are full of happy surprises. You get sweet banana in every bite. Then a little chocolate chip melts on your tongue. It feels like a party on a plate.

A Little Story for You

I first made these for my grandson, Leo. He was having a sad morning. His soccer game was canceled because of rain. I wanted to make him smile.

I looked in my fruit bowl. I saw a very ripe banana. I thought, “What goes with banana?” Chocolate, of course! And a bit of coconut for fun. He took one bite and his whole face lit up. I still laugh at that. A simple breakfast turned his day around.

Why This Matters

This matters because cooking is more than mixing. It is a way to show love. Sharing food you made says, “I care about you.” It is a quiet kind of magic.

It also matters to use what you have. That ripe banana? Don’t throw it out! It is perfect for pancakes. Sweet and soft. Cooking teaches us not to waste good things. What’s a food you hate to see go to waste?

Let’s Make Them Together

First, mix your dry friends in one bowl. Flour, baking soda, baking powder, salt, and sugar. In another bowl, mix the wet ones. Eggs, milk, vanilla. Now, make a little hole in the dry mix. Pour the wet mix right into that hole.

Add the melted butter right away. Whisk it just until it’s friends. No big lumps! Then, gently fold in your banana chunks, chocolate chips, and coconut. Fun fact: The baking soda and powder are what make your pancakes fluffy and light!

The Perfect Flip

Heat your griddle or pan. A medium heat is best. Drop your batter on. Watch for little bubbles to pop on top. That’s your sign! Time to flip. Use a quick, confident wrist.

Cook for another half-minute. You want them golden brown. The smell will be incredible. It tells you they are done. Do you like your pancakes golden or a little darker?

Your Turn to Share

Now, pile them high on a plate. Add a few banana slices on top. A sprinkle of extra chips looks pretty. Drizzle with maple syrup. The coconut gets a little toasty and sweet. It is so good.

This recipe makes a big batch. That’s on purpose. You can share them. Or, you can let them cool and freeze some for next week. What is your favorite thing to add to pancakes? Tell me, I’d love to know.

Ingredients:

Ingredient	Amount	Notes
Flour	1 ⅓ cup
Baking soda	1 teaspoon
Baking powder	2 teaspoons
Salt	¼ teaspoon
Granulated sugar	1 Tablespoon
Milk	¾ cup
Unsalted butter	3 tablespoons	melted
Vanilla	1 teaspoon
Eggs	2
Banana	1 large	chopped
Miniature chocolate chips	¼ cup
Shredded sweetened coconut	¼ cup

My Chunky Monkey Pancakes: A Sweet Morning Story

Good morning, sunshine! Let’s make something special. These pancakes are my favorite weekend treat. They remind me of my grandson, Leo. He called them “monkey food” once. I still laugh at that.

The name just stuck. Now, let’s get our bowls ready. This recipe is like a happy hug in a bowl. You get banana, chocolate, and coconut in every bite. Doesn’t that smell amazing? Here is how we make them.

• Step 1: Grab two big mixing bowls. In the first one, stir the flour, baking soda, and powder. Add the salt and sugar too. Just give them a good mix with a spoon. This gets everything friendly.
• Step 2: Now, take your second bowl. Crack the eggs into it. Pour in the milk and vanilla. Whisk it all together until it’s smooth and yellow. It looks like sunshine, doesn’t it?
• Step 3: Make a little hole in your dry ingredients. Pour the sunny egg mix right into that hole. Now, immediately add the melted butter. (My hard-learned tip: add the butter last so it doesn’t make the eggs lumpy!). Whisk it all until it’s just combined.
• Step 4: Time for the fun part! Gently fold in the chopped banana, chocolate chips, and coconut. Don’t stir too hard. We want those chunky bits to stay whole. Do you like more chocolate or more banana? Share below!
• Step 5: Heat your pan or griddle. I spray mine with a little baking spray. Pour on some batter. Cook until you see little bubbles on top. Then give them a flip! Cook for another half-minute. They should be golden and perfect.

Cook Time: 10–15 minutes
Total Time: 25 minutes
Yield: 12 pancakes
Category: Breakfast, Brunch

Three Fun Twists on Our Monkey Business

Recipes love to play dress-up. You can change them to match your mood. Here are three ways to twist our pancakes. They are all so delicious.

• Nutty Buddy: Swap the peanut butter topping for almond or sunflower butter. A whole new flavor adventure!
• Tropical Monkey: Add crushed pineapple to the batter. Use white chocolate chips instead. It’s a vacation on a plate.
• Campfire S’mores: Leave out the banana and coconut. Add mini marshmallows and graham cracker crumbs. So gooey and good.

Which one would you try first? Comment below! I think I’d pick the tropical one today.

Serving Your Masterpiece

Now, let’s make these pancakes a full meal. Pile them high on a big plate. I love the smell when I bring them to the table. It makes everyone smile.

Top them with extra banana slices. Add a few more chocolate chips for fun. A drizzle of maple syrup is a must. For a side, crispy bacon is wonderful. The salty taste with the sweet pancakes is magic. Or try some fresh berries on the side.

What to drink? A cold glass of milk is always perfect. For the grown-ups, a hot coffee with a splash of Irish cream is cozy. Which would you choose tonight? I’m a milk person myself. It just feels right.

Keeping Your Pancakes Perfect

Let’s talk about keeping these pancakes for later. They freeze wonderfully. Just let them cool completely first. Then, place them in a single layer on a baking sheet. Pop that sheet right into the freezer for an hour. This is called a flash freeze. It stops them from sticking together in the bag.

Once frozen, you can stack them in a freezer bag. They will keep for two months. To reheat, use your toaster. It makes them crispy again. My grandson loves this trick for busy school mornings. Batch cooking like this saves so much time. It turns a special breakfast into an easy one. Have you ever tried storing it this way? Share below!

Flipping Flops and Fixes

Sometimes pancakes can be tricky. First, if your batter seems too thick, add a splash more milk. A thick batter makes dense pancakes. I remember when my first batch came out like little cakes. They were still tasty, but not fluffy.

Second, wait for those bubbles on top before you flip. Flipping too early makes a pale pancake. Getting the timing right builds your cooking confidence. Third, keep your heat medium, not high. A too-hot pan burns the outside. The inside stays raw. Controlling the heat gives you perfect golden color every time. Which of these problems have you run into before?

Your Pancake Questions, Answered

Q: Can I make these gluten-free?
A: Yes. Use your favorite gluten-free flour blend. The one with xanthan gum works best.

Q: Can I make the batter ahead?
A: You can mix the dry and wet ingredients separately the night before. Combine them in the morning.

Q: What if I don’t have coconut?
A: Just leave it out. The pancakes will still be delicious with banana and chocolate.

Q: Can I double the recipe?
A: Absolutely. Double all the ingredients. Use a very big bowl for mixing.

Q: Any optional tips?
A: Try a dollop of peanut butter on top instead of syrup. Fun fact: The peanut butter makes the chocolate taste even richer. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these Chunky Monkey Pancakes. They always make my kitchen smell like a happy weekend. I would love to see your creations. Sharing food is one of life’s great joys.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreKitchen. I pin all your lovely photos to my “Reader’s Table” board. Thank you for cooking with me today.

Happy cooking!
—Anna Whitmore.