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Episode 09: White Chocolate Chip Banana Pancakes



  • 1 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup brown sugar
  • 1 tablespoon sugar
  • 1/16 teaspoon cardamom
  • 1 cup milk
  • 1 large egg
  • 1 ½ teaspoons vanilla extract or paste
  • 2 tablespoons butter, melted
  • 2 small bananas, mashed
  • 1/2 cup white chocolate chips (separate 2 tablespoons for topping)
  • Vegetable oil or canola oil
  • Non-stick spray
  • 1 Banana, sliced


  • Maple syrup
  • Butter
  • Powdered sugar

Recipe Directions

  1. In a mixing bowl, whisk the flour, baking powder, salt, sugars, and cardamom until well combined. Set aside.
  2. In a separate mixing bowl, whisk the milk, egg, vanilla, melted butter until combined.
  3. Pour the wet mixture into the bowl with the dry mixture and stir with a wooden spoon until almost all of the flour mixture disappears.
  4. With a spatula, fold in bananas and white chocolate chips. Do not overmix. It will be lumpy.
  5. Heat a large pan or better yet, a griddle over medium heat.
  6. Coat with non-stick cooking spray first then 1 teaspoon oil per pancake. You will work in batches.
  7. When hot, pour about 1/2 cup of batter and smooth out gently on the top. Quickly add four or five banana slices on top and press each one down slightly but don’t touch the bottom.
  8. Cook until bubbles form & golden brown, then flip over (keep pan on low/medium heat for remainder of pancakes).
  9. Cook until cooked through and golden – about 1 to 1 ½  minutes more. They will be nice and fluffy.
  10. Repeat the spray/oil process for each pancake to ensure no sticking. Bananas and chips might get a tiny bit sticky when you flip over, but you should be able to nudge with the spatula easily.
  11. Place pancakes on a plate, sprinkle with the remaining chips and any leftover banana slices.
  12. Drizzle with warm syrup and sprinkle with powdered sugar if you want. Serve immediately. (You can keep the pancakes warm as you cook by covering them in foil or on a sheet in a 200℉ oven). Orgasmic.

You can totally replace the bananas with blueberries or strawberries or even a combo.

Whipped Cream for Banana Pancakes


  • 1 ½ cups heavy whipping cream
  • 1 teaspoon vanilla extract or paste
  • 1/4 cup powdered sugar
  • Pinch of cinnamon

Recipe Directions

  1. Whip cream in a stand mixer on medium for about one minute.
  2. Add powdered sugar and vanilla and whip on medium speed until thickened and you have stiff peaks. Do not  over beat.



  • 1 ½ cups strawberries, halved
  • 1 cup raspberries
  • 1 cup blueberries
  • 1/2 cup blackberries
  • 3/4 cup of grapes, halved
  • 1 cup fresh mango, cut into 1-inch chunks
  • 2 medium bananas, sliced kind of thick
  • 3/4 cup of fresh pineapple chunks, 1-inch thick
  • Juice of one lime
  • 1 tablespoon of agave
  • 1/4 cup toasted coconut pieces (the bagged kind or sweetened shredded if you want)
  • 1 teaspoon toasted coconut pieces for garnish
  • 2 teaspoons fresh mint, finely chopped plus a few mint leaves for garnish


Simply combine all ingredients in a large bowl and top with the extra coconut and mint leaves in the center. Serve immediately.