Recipe courtesy of Extended Stay America

Sunny's Chocolate-Banana Pancakes with Strawberry Chocolate Whipped Cream

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  • Yield: 12 to 14 Pancakes
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1 pint chopped strawberries

1 packet instant hot chocolate

4 ounces (about ¾ cup) whipped topping

2 cups dry buttermilk pancake mix (just add water version)

4 tablespoons butter or cooking spray

1 banana, sliced (optional)

¼ cup mini semi-sweet chocolate chips (optional)

¼ cup chopped walnuts (optional)


  1. 1. Combine strawberries and chocolate powder in small bowl; stir to coat. Refrigerate until syrup develops, about 30 minutes. Fold in whipped topping; return to refrigerator. 2. Prepare pancake batter according to package directions. Let batter rest 5 minutes. 3. Heat 2 tablespoons butter, or spray generously with cooking spray, in large skillet over medium heat. Once butter melts, swirl it around pan to coat. Pour ½ cup portions of batter for each pancake allowing room for each to spread without touching. (You may have to do this in batches.) Continue with remaining 2 tablespoons butter and pancake batter. Once bubbles appear on the edges of pancakes, gently top with 3 to 4 banana slices and several chocolate chips, if desired. Let batter set then !ip pancakes to cook until done, about 1 minute more. 4. Top with reserved whipped topping and sprinkle of walnuts, if desired.