Banana Scotch Pancakes
Banana scotch pancakes with ripe bananas and dark chocolate chips
Banana scotch pancakes are soft, fluffy, and endlessly comforting. Made with ripe mashed bananas and dotted with dark chocolate chips, they strike the balance between naturally sweet and indulgent.
The bananas keep the pancakes tender and moist, while frozen chocolate chips ensure little pools of melted chocolate throughout.
Scotch pancakes, sometimes called drop scones, have long been a British favourite. This version gives them a modern twist with banana and chocolate, making them perfect for a leisurely breakfast or an afternoon pick-me-up.
This recipe came into my kitchen one rainy weekend when I had a couple of bananas going brown in the fruit bowl and needed something simple but satisfying. They’ve since become a go-to when I want a fast but comforting recipe that feels a little special. You’ll love them because they’re quick, versatile, and just as good warm from the pan as they are reheated the next day.
Banana Scotch Pancakes
Banana scotch pancakes are soft, fluffy, and endlessly comforting.
Ingredients
- 2 small ripe bananas, mashed
- 200g self-raising flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1 egg
- 200ml milk
- 75g dark chocolate chips (frozen)
- Butter, for cooking
Instructions
- Whisk the egg, milk, and vanilla together in a small bowl. Mash the banana and stir it into the egg mixture.
- In a separate bowl, combine the self-raising flour, sugar, and baking powder. Pour in the wet ingredients and stir until just combined, being careful not to overmix. Fold in the frozen chocolate chips.
- Heat a dry non-stick frying pan over medium heat. Spoon about one and a half tablespoons of batter into the pan, shaping into small rounds. Cook for around three minutes on one side, until bubbles appear on the surface, then flip and cook for another three minutes until golden brown.
- Transfer the cooked pancakes to a baking tray and keep warm in a low oven while cooking the remaining batter. You should get between ten and twelve pancakes.
- Serve warm with butter, honey, or a scattering of nuts for crunch.
Shopping List
2 small bananas
Self-raising flour
Sugar
Baking powder
1 egg
Milk
Dark chocolate chips
Butter
Nutrition Facts
Calories
140Fat
5 gCarbs
20 gSugar
7 gProtein
3 gApproximate values per serving.
Ingredients and sourcing tips
Practical sourcing advice
Bananas are always easy to pick up, but the ones edging towards overripe are perfect here. Their sweetness means you can keep the added sugar light. For the chocolate, most supermarkets sell chips, though chopping up a good bar works just as well. If you want something more professional, Callebaut chips are a brilliant option.
Quality or ripeness
Go for bananas that are soft, fragrant, and speckled with brown spots – those are the ones that give the best flavour. With chocolate, a cocoa content of around 60–70% balances beautifully with the natural sweetness of the fruit.
Substitutions
If you’ve only got plain flour, just stir in an extra teaspoon of baking powder. The recipe also works with chocolate chunks, white or milk chocolate if that’s what you have, or you can take it in a fruitier direction with blueberries or even a handful of sultanas.
Variations and dietary swaps
How to make it dairy free or vegan
Oat or almond milk makes an easy swap for regular milk, and a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) will do the job nicely in place of an egg. Cooking the pancakes in coconut oil instead of butter keeps them rich and golden.
How to make it gluten free
A gluten-free self-raising flour blend works well, just double-check your baking powder is gluten-free too.
Ingredient adaptations
If you’d rather keep things on the sweeter side, swap in white or milk chocolate chips. Adding a handful of chopped walnuts or pecans gives the pancakes a lovely bit of crunch.
Kitchen notes
Personal tips / pitfalls to avoid
Freezing the chocolate chips first is a small step but makes a big difference — it stops them from vanishing into the batter. And don’t worry about a few lumps when mixing, a gentle hand keeps these fluffy banana pancakes light and tender.
Timing and texture cues
You’ll know they’re ready to flip once bubbles start to form on the surface and the edges look set. Both sides should be a warm golden brown, with a soft centre.
Leftovers
If you happen to have a few left, they reheat well in the toaster or oven. They even freeze nicely — just layer them with a bit of baking paper and toast from frozen when you need a quick brunch recipe in a hurry.
Make-ahead or storage
The batter will hold in the fridge for up to an hour if you’d like to get ahead, and cooked pancakes keep well in an airtight container for a couple of days.
Serving suggestions
How to serve
I like to stack them high with a pat of butter on top so it melts into all the layers, then finish with honey or maple syrup and a handful of toasted nuts or banana slices.
Drinks or sides to pair
They’re especially good with a strong coffee, though a pot of tea works just as well. For something lighter on the side, a little fruit salad or yoghurt makes a fresh contrast. You could also try them alongside my homemade berry compote for an extra burst of flavour.
