Creamy peanut butter is blended with ripe bananas to make these peanut butter banana pancakes, resulting in a rich, nutty sweetness with a hint of banana throughout each fluffy, golden pancake.
Peanut Butter and Banana
Is there a naturally sweet and savory combination more perfect than peanut butter and banana? I’ve been eating bananas with peanut butter for as long as I can remember and this awesome flavor combination doesn’t end there.
These Peanut Butter Banana Muffins are moist and sweet and absolutely perfect for a breakfast treat, an afternoon snack, or even for dessert.
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Rich chocolate, creamy peanut butter, and frozen bananas are blended together in blissful harmony to make this Chocolate Peanut Butter Smoothie – that tastes more like a peanut butter banana milkshake than a breakfast drink.
Peanut Butter Banana Ice Cream is made with just 2 ingredients and surprisingly enough, it isn’t overwhelmingly banana flavored. With no added sugar at all, this one gets thumbs up from all of the kids.
Peanut Butter Banana Pancakes
You’ll need the following ingredients to make this recipe:
- all-purpose flour, sugar, baking powder, and salt
- milk, eggs, and vanilla
- smooth peanut butter
If you make pancakes often, nothing beats a great electric griddle for streamlining the cooking process. A few years ago, when my 15-year-old griddle finally died, I tested every single griddle I could get my hands on. When I finally tried this extra large electric griddle, I knew I’d found THE ONE. It’s a little on the spendy side, but I am telling you now, it beats all the others hands-down.
This nylon flexible turner is a pancake-making must-have, as is a dough whisk. If you aren’t familiar with the awesomeness that is a dough whisk for pancakes and waffles, you are missing out. It’s a crazy-looking tool, but it stirs the batter just enough without overmixing it.
I’ve tried pretty much all of the nifty pancake-pouring gadgets out there, and I stand by a good old measuring cup as the easiest way to make pancakes. I use the ¼ or ⅓ cup sizes for most pancake making – this set that I use every day will allow you to improvise for all kinds of sizes.
When making standard-size 4-inch pancakes, the large scoop in this set of cookie scoops is my favorite way to dispense the batter. The medium scoop works perfectly for smaller-sized pancakes.
Banana Peanut Butter Pancakes
There are a couple of different ways you can make these pancakes. You can stir in tiny chunks of diced bananas at the end of the batter-mixing process. This is the EASIEST way to achieve extra banana flavor.
The second option is to place thin slices of bananas on top of each pancake as it is cooking on the griddle. The pancakes with the banana slices are the prettier option, however, you MUST grease the griddle generously with butter for every pancake. Otherwise, the banana slices will caramelize and stick to the griddle instead of the pancakes when they are flipped.
So, take care, and know that however you make these, they’re going to be delicious. Don’t skip the peanut butter syrup to pour over the top too! Take five minutes and stir up a batch of syrup while you’re flipping pancakes, okay? It’s worth it.
Peanut Butter Pancake Recipe
To make these pancakes, start by combining the flour, baking powder, sugar, and salt in a large bowl. Add the milk, egg, and vanilla extract. Whisk to combine, leaving plenty of lumps in the batter.
Add the melted peanut butter and butter. Stir to combine. Take care not to overbeat the batter. Stir in the smashed banana. Allow the batter to rest while the griddle or pan heats. Add diced banana now, if desired.
Heat a flat-bottom nonstick skillet or electric griddle over medium heat. Butter the skillet or griddle lightly and then pour about ¼ cup of batter onto the griddle for each pancake. Top with sliced bananas, if desired. (If adding sliced bananas, grease the pan or griddle generously, not lightly.)
Let cook undisturbed until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook the second side just until golden brown. Serve warm with the toppings of your choice.
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Looking for more high-protein breakfast recipes? In this Crescent Roll Breakfast Casserole, fluffy eggs, savory ham, and bright peppers are topped with plenty of cheese and a wonderful flaky crust.
Peanut Butter Banana Pancakes
- 1½ cups all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons white sugar
- ½ teaspoon kosher salt
- 1¼ cups milk
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup smooth peanut butter melted
- 2 tablespoons butter melted
- 1 medium ripe banana smashed
- 2 medium ripe bananas diced small or sliced thin (see note in recipe)
- Whisk together the flour, baking powder, sugar, and salt. Add the milk, egg, and vanilla extract. Whisk to combine, leaving plenty of lumps in the batter.
- Add the melted peanut butter and butter. Stir to combine. Take care not to overbeat the batter. Stir in the smashed banana. Allow the batter to rest while the griddle or pan heats. Add diced banana now, if desired.
- Heat a flat-bottom nonstick skillet or electric griddle over medium heat. Butter the skillet or griddle lightly and then pour about ¼ cup of batter onto the griddle for each pancake. Top with sliced bananas, if desired. (If adding sliced bananas, grease the pan or griddle generously, not lightly.)
- Let cook undisturbed until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook the second side just until golden brown. Serve warm with the toppings of your choice.