Chunky Monkey Pancakes

A long time ago, Ben & Jerry, (two men that we’ve all come to know and love), created a never-before-seen ice cream combo: a banana base with fudge chunks and walnuts, cleverly coined as the “chunky monkey.” Since then, people have created countless “chunky monkey” variations – muffins, cakes, pies, brownies, you name it. And let me tell ya, it’s all for good reason: bananas, chocolate, and walnuts make for a marvelous combo, especially in pancakes!

The banana in these pancakes is subtle; just one spotted, very ripe banana will do! It lends just the right amount of banana flavor without making the cakes taste like a stack of banana bread (though I do really love banana bread), and contributes a little moisture, too! Perfection.

The chunky monkey aspect isn’t the only awesome part of these pancakes, however – there’s one other secret ingredient! Sour cream. I’ve discovered that stirring sour cream into pancake batter creates the most delightfully fluffy, soft, moist, and thick cakes ever. It’s seriously amazing. You’ll never be able to go back to pancakes from the box, my friends, no sirree!

I was fortunate enough to grow up with a dad that made homemade whole wheat pancakes from scratch nearly every Saturday morning. He really is the pancake master. I’d wake up to the sound of him grinding the wheat in the basement (it is VERY loud and somewhat screechy, haha) and that was the sign that pancakes would be ready within the hour. For holidays he would make them extra special, like in the shape of hearts for Valentine’s Day, or dyed green for St. Patrick’s Day. Food must always match the holiday, don’t you think?

I can’t think of a better way to start a weekend morning than with a fresh stack of these pancakes, butter, & hot maple syrup. What the heck, let’s throw in some whipped cream, too. WHEW. Just thinking about it makes me weak in the knees. A good breakfast is the quickest way to my heart & the surest way to make me happy. My husband learned that pretty early on 🙂

Chunky Monkey Pancakes
Author: Lucia Wright
Serves: about 15 pancakes
  • 2 c all-purpose flour
  • 2 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 c full-fat sour cream
  • 1 1/2 c milk
  • 2 T sugar
  • 2 eggs
  • 1/4 c unsalted butter, melted & slightly cooled
  • 1 t vanilla
  • 1 very ripe banana, mashed
  • 1/4 c chopped walnuts
  • 1/2 c semi-sweet chocolate chips
  • 2 T salted butter, for cooking
  • maple syrup, for serving
  1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. In a separate bowl, whisk together the sour cream, milk, sugar, eggs, butter, vanilla, and mashed banana.
  3. Pour the wet ingredients into the dry and mix until well combined, but don’t overmix. There will still be lumps in the batter and that’s okay!
  4. Fold in the walnuts and chocolate chips.
  5. In a skillet heated to medium-low heat, melt 1 T of the butter. Using a 1/3 cup as a measure, scoop the pancake batter onto the skillet. Let cook for 2-3 minutes, until the top is covered in bubbles, then carefully flip. Let cook another 1-2 minutes, until fully cooked all the way through. Repeat until pancake batter is gone.
  6. Top with syrup, butter, extra banana slices, chocolate chips…anything your heart desires!


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