Skillet Chocolate Banana Pancake with Toasted Nuts

Name: Skillet Chocolate Banana Pancake with Toasted Nuts
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4
Cuisine: American
Ingredients: 1 cup All-purpose flour; 2 tsp Baking powder; 2 tbsp Granulated sugar; 1/4 tsp Salt; 1 pieces Large egg; 1 cup Whole milk; 1 tsp Vanilla extract; 2 pieces Ripe bananas (sliced); 4 oz Semi-sweet chocolate chips; 2 tbsp Unsalted butter (for skillet); 2 tbsp Brown sugar (for bananas); 1/3 cup Toasted pecans (chopped); 2 tbsp Powdered sugar (optional)

Catherine Simmons

Published: February 18, 2026

Categories: Fruits, Pancakes, Desserts

Tags: Dessert, Breakfast, Vegetarian, Quick, Brunch, Skillet

Choco Banana

Gooey skillet pancake loaded with bananas and chocolate, topped with toasted nuts—perfect for brunch or dessert.

Prep Time:10 minCook Time:18 minTotal Time:28 minServings:4Difficulty:Easy

This skillet chocolate banana pancake is one of those recipes I make when I want something a little indulgent but impossibly simple: a single-pan batter that puffs up at the edges, studded with sweet bananas and pockets of melted chocolate. It’s comfort food that feels special—great for weekend brunch or a relaxed dessert.

The method is forgiving: batter comes together in minutes, bananas caramelize lightly in the skillet, and a handful of chocolate chips turns pockets of the pancake into gooey gems. Finish with toasted nuts for crunch and a dusting of powdered sugar if you’re in the mood for extra flair.

Nutrition (per serving)

Calories:420 kcal

Protein:6 g

Carbs:58 g

Fat:18 g

Directions

1

Preheat oven to 375°F. In a medium bowl whisk together flour, baking powder, sugar, and salt.
2

In a separate bowl whisk the egg, milk, and vanilla until combined. Pour wet ingredients into dry and stir until just combined; a few small lumps are fine.
3

Place a 10-inch cast-iron skillet over medium heat and melt 1 tablespoon butter. Add sliced bananas in a single layer and sprinkle with brown sugar. Cook 1-2 minutes until edges start to caramelize, then flip banana slices and cook 1 more minute. Remove bananas to a plate.
4

Add the remaining 1 tablespoon butter to the skillet and swirl to coat. Pour the batter into the hot skillet and smooth the top gently.
5

Scatter the caramelized bananas and chocolate chips evenly over the batter, then transfer the skillet to the preheated oven.
6

Bake 12-14 minutes, until the pancake is puffed at the edges and set in the center but still slightly gooey where the chocolate melted.
7

Remove from oven, sprinkle with toasted pecans and powdered sugar if using. Let rest 2 minutes (it will deflate slightly) then slice and serve warm straight from the skillet.
8

Leftovers can be reheated briefly in a low oven or microwave; add a few fresh banana slices when serving to brighten the flavor.

Ingredients

All-purpose flour:1 cup
Baking powder:2 tsp
Granulated sugar:2 tbsp
Salt:1/4 tsp
Large egg:1 pieces
Whole milk:1 cup
Vanilla extract:1 tsp
Ripe bananas (sliced):2 pieces
Semi-sweet chocolate chips:4 oz
Unsalted butter (for skillet):2 tbsp
Brown sugar (for bananas):2 tbsp
Toasted pecans (chopped):1/3 cup
Powdered sugar (optional):2 tbsp

Tips & Notes

Use ripe bananas with brown specks for the best sweetness and caramelization.
If you don’t have a cast-iron skillet, any ovenproof skillet will work; adjust baking time if your pan is smaller.
For extra chocolate pockets, tuck a few extra chips into the batter before baking.