Dutch chocolate pancakes with banana

Nothing beats pancakes - except maybe these Dutch chocolate pancakes with banana.

  • 25 mins cooking
  • Serves 4
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  • ¾ cup (180ml) milk
  • ⅔ cup (100g) plain flour
  • 4 eggs
  • 2 tablespoons Dutch-processed cocoa
  • ½ cup (110g) caster sugar
  • 1 teaspoon vanilla bean paste
  • 100 grams dark chocolate, chopped coarsely
  • 30 grams butter
  • 2 small bananas (260g), halved lengthways and crossways
  • 4 scoops chocolate or chocolate chip ice-cream
  • 1 teaspoon Dutch-processed cocoa, extra


  • 1
    Preheat oven to 200°C.
  • 2
    Pulse milk, flour, eggs, cocoa, sugar, vanilla and a pinch of salt in a food processor for 15 seconds or until just combined (do not over process or the mixture will be tough). Stir in half the chocolate.
  • 3
    Heat butter in an 18cm base and 25cm top, ovenproof frying pan, over medium heat, for 1 minute or until foaming; add batter. Immediately transfer to the oven; bake for 12 minutes or until puffed and cooked through.
  • 4
    Gently melt remaining chocolate in a microwave or a small heatproof bowl over a saucepan of simmering water.
  • 5
    Top pancake with bananas and ice-cream, drizzle with melted chocolate and dust with extra sifted cocoa; serve pancake immediately.

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