peanut butter banana pancake recipe

Written ByJenny Smyth Posted on
peanut butter banana pancake recipe
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The Best peanut butter banana pancake recipe

I’m so excited to share this peanut butter banana pancake recipe with you all! I’ve been making these for my family for years, and they’re always a hit.

The combination of creamy peanut butter, sweet bananas, and fluffy pancakes is just perfect. Plus, it’s a great way to get some protein and healthy fats into our diet.

I love that this recipe is so easy to make and can be customized to suit our tastes. My kids love helping me mix the batter and add their favorite toppings.

Whether we’re having a special breakfast or just a quick weekend meal, these pancakes are always a good idea. I’ve even started making them for my husband’s lunchbox, and he loves them too!

The best part? They’re actually pretty good for you too – bananas are full of potassium, and peanut butter has healthy fats and protein.

It’s a win-win all around!

Peanut Butter Banana Pancakes

Peanut Butter Banana Pancakes

4.6 from 1215 votes

Fluffy pancakes made with mashed banana and creamy peanut butter for a protein-packed breakfast. These pancakes are naturally sweetened with banana and cook up golden brown on the griddle.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pancake Batter

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
1/2 cup creamy peanut butter
1 medium ripe banana, mashed (about 1/2 cup)
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

For Serving

Sliced banana
Drizzle of maple syrup
Extra peanut butter (optional)

👨‍🍳Directions

1In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2In a separate medium bowl, whisk the buttermilk, egg, peanut butter, mashed banana, melted butter, and vanilla extract until smooth and well combined.
3Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined.
4Do not overmix; a few lumps are fine.
5Let the batter rest for 5 minutes while the griddle heats.
6Heat a non-stick griddle or large skillet over medium heat (about 350°F).
7Lightly grease with butter or cooking spray.
8Drop about 1/4 cup of batter per pancake onto the hot surface, spreading slightly if needed.
9Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
10Flip the pancake and cook for another 1 to 2 minutes until the underside is golden brown and the pancake is cooked through.
11Transfer cooked pancakes to a plate and keep warm.
12Repeat with remaining batter, adjusting heat if pancakes brown too quickly.
13Serve immediately with sliced banana, a drizzle of maple syrup, and extra peanut butter if desired.

🔧Equipment

Large mixing bowl
Medium mixing bowl
Whisk
Non-stick griddle or large skillet
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 5g❤️Cholesterol: 50mg🧂Sodium: 580mg🌾Total Carbs: 48g🥦Dietary Fiber: 4g🍬Sugars: 15g🥩Protein: 13g

📝Notes

For a dairy-free version, use almond milk mixed with 1 teaspoon lemon juice instead of buttermilk and substitute coconut oil for butter. The batter will be slightly thicker than regular pancake batter due to the peanut butter and banana.

Watch Video Of How Peanut Butter Banana Pancakes Works

These peanut butter banana pancakes are a staple in my kitchen because they are simple, tasty, and work for any occasion. Whether it is a lazy Sunday morning, a quick weekday breakfast, or a brunch with friends, they always deliver. I love that I can make them ahead and reheat them for busy days.

For storing, let the pancakes cool completely then stack them with a piece of parchment paper between each one. Keep them in a sealed container in the fridge or freezer. To reheat, pop them in the toaster or microwave for about 20 seconds.

Serve with a drizzle of maple syrup, a few banana slices, or a sprinkle of chopped peanuts. They are also great with a side of yogurt or fresh fruit. This recipe is one I come back to again and again because it is so reliable and everyone always asks for more.

❓ Frequently Asked Questions About Peanut Butter Banana Pancakes

Q: What is the best type of peanut butter to use in this recipe?

Creamy peanut butter works best in this recipe because it has a higher fat content than crunchy peanut butter. This will give your pancakes a richer flavor and a better texture.

Q: Can I use frozen bananas in this recipe?

Yes, you can use frozen bananas in this recipe! Simply thaw them out at room temperature or thaw them quickly by microwaving them for 10-15 seconds.

Q: How do I store leftover pancakes?

You can store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

Q: Can I make these pancakes gluten-free?

Yes, you can make these pancakes gluten-free by substituting the all-purpose flour with a gluten-free flour blend.

Q: Do I need any special equipment to make these pancakes?

No, you don’t need any special equipment to make these pancakes. A regular mixing bowl and whisk will do the trick!

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