Peanut Butter Banana Pancakes -

peanut butter pancakes with sliced bananas on cooling rack

Peanut Butter Banana Pancakes

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.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings: 4-inch pancakes

Calories: 173kcal

Ingredients

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)

Toppings

peanut butter spread
peanut butter syrup
sliced bananas
whipped cream

Instructions

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.

Nutrition