Treat your loved ones to these Whole Wheat Buttermilk Banana Chocolate Chip Pancakes topped with Fresh Strawberry Sauce. Perfect for Valentine’s Day or any special occasion! Sponsored by Peapod.
With Valentine’s Day around the corner, Peapod asked me to create a special breakfast recipe for their recipe site. I spent several days imagining different pancake variations and settled on a recipe that balances whole grains, fruit, and a little chocolate for indulgence.
The result is these beautiful Whole Wheat Buttermilk Banana Chocolate Chip Pancakes finished with a bright Fresh Strawberry Sauce. Pancakes are universally loved, and this version aims to be both satisfying and a bit healthier than classic recipes.
When developing this recipe I focused on three goals:
- Make a healthier pancake: these use white whole wheat flour for a milder whole-grain flavor, plus low-fat Greek yogurt and low-fat buttermilk. The yogurt and buttermilk add tang and acidity that react with leavening to create a tender, fluffy pancake. Fruit adds natural sweetness and extra nutrients.
- Create complementary flavor pairings: strawberries and chocolate, bananas and chocolate, and citrus notes pair naturally with chocolate and fruit to make the flavor profile more interesting.
- Add a special touch for Valentine’s Day: a fresh strawberry sauce and heart-shaped fruit garnishes make the plate feel festive and thoughtful.
These pancakes are built from wholesome ingredients. If you haven’t used white whole wheat flour before, this recipe is a gentle introduction — it provides whole-grain nutrition with a milder taste than traditional whole wheat.
The ideal pancake batter should be neither too thick nor too thin — pourable but substantial enough to hold its shape. Letting the batter rest briefly helps the texture.
To make heart-shaped pancakes, a practical method is to cook slightly larger round pancakes and use a heart-shaped cookie cutter to trim them. I found this easier and more consistent than trying to use a heart-shaped mold while cooking.
The fresh strawberry sauce is quick and straightforward: simmer strawberries with maple syrup, a touch of vanilla, and a hint of citrus zest. The maple syrup complements the berries while orange (or clementine) zest brightens the sauce.
A thoughtful presentation—heart-shaped strawberries and banana slices—shows extra care. Choose naturally pointy, heart-like strawberries, slice them about 1/4″ thick, and remove a small V-shaped piece from the white core to emphasize the heart shape. For bananas, a small heart cookie cutter works well.
I couldn’t resist photographing the finished stack — my family’s smiles said it all when we served these Whole Wheat Buttermilk Banana Chocolate Chip Pancakes with Fresh Strawberry Sauce.
Whole Wheat Buttermilk Banana Chocolate Chip Pancakes with Fresh Strawberry Sauce
Ingredients
Pancakes
- 2 cups white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 3/4 cups low fat buttermilk
- 1/4 cup low-fat Greek yogurt
- 2 eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 3 tablespoons melted coconut oil or olive oil
- 1 ripe banana mashed
- 1/2 cup mini chocolate chips
Strawberry Sauce
- 2 cups chopped strawberries
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- zest from one clementine ~ 1 teaspoon
Garnishes
- sliced strawberries
- sliced bananas
Instructions
Pancakes
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Place flour, baking powder, baking soda and salt in a large mixing bowl; whisk to combine.
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In a medium bowl, whisk buttermilk, Greek yogurt, eggs, maple syrup, vanilla and oil until smooth.
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Add wet ingredients to dry and mix just until combined. Stir in mashed banana and chocolate chips. Let batter rest 10 minutes.
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Heat a non-stick skillet over medium-low. Drizzle in a teaspoon of oil and spread it with a spatula. Pour 1/4 cup batter per pancake, spreading to form a circle. Cook until bubbles appear and bottoms are golden, about 2–3 minutes; flip and cook 1–2 minutes more. Repeat, oiling the pan between batches as needed.
Strawberry Sauce
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Combine strawberries, maple syrup, vanilla and citrus zest in a small saucepan. Bring to a simmer and cook 5–7 minutes until the berries break down and the sauce thickens slightly.
Recipe Notes
This recipe yields about 14 pancakes using 1/4 cup batter per pancake, or 7 larger pancakes using 1/2 cup each. For heart-shaped pancakes, cook rounds slightly larger than your heart-shaped cookie cutter (a 4½” cutter worked well with 1/2 cup batter). After cooking, place pancakes on a cutting board and use the cookie cutter to trim hearts.
If you want more Valentine’s Day breakfast ideas, try other seasonal recipes like whole wheat chocolate pistachio cinnamon rolls with orange icing, cranberry almond meringue tart, spinach ricotta potato omelet, potato hash with fried eggs, or a ham, spinach and mushroom quiche.
Many thanks to Peapod for sponsoring this post and supporting Jeanette’s Healthy Living.