I’ve been making banana peanut butter pancakes for my family for years, and they’re always a hit. I love how the sweetness of the bananas pairs with the richness of the peanut butter, and the fact that it’s a relatively healthy breakfast option is just a bonus.
The key to this recipe is using ripe bananas – if they’re too green, they won’t mash up as smoothly and you’ll end up with a weird texture. I like to use a fork to mash them up rather than a blender, so they still have some chunks to them.
It’s also important to use natural peanut butter that’s not too oily, or it’ll make the pancakes too greasy. My kids love helping me make this recipe because it’s so easy and fun – we always sing songs together while we mix everything up.
This recipe is perfect for a weekend brunch or even just a regular Tuesday morning – it’s quick, easy, and delicious. Plus, it’s great for using up ripe bananas before they go bad.
I’ve even started serving these pancakes at dinner parties because they’re just that good! My friends are always impressed when I whip out a big stack of fluffy pancakes and say ‘banana peanut butter pancakes – trust me, you won’t be disappointed!’
And honestly, it’s not just about the taste – it’s also about the memories we make around the table while eating these pancakes together. Whether it’s a special occasion or just a regular Tuesday morning, this recipe is sure to bring some joy into your life.
Banana Peanut Butter Pancakes
4.7 from 641 votes
Fluffy pancakes with mashed banana and creamy peanut butter, perfect for a hearty breakfast. The natural sweetness of banana pairs beautifully with rich peanut butter.
1In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2In a separate medium bowl, combine the milk, egg, melted butter, and vanilla extract, then whisk until smooth.
3Add the mashed banana and peanut butter to the wet ingredients and stir until fully incorporated.
4Pour the wet mixture into the dry ingredients and mix gently with a spatula until just combined; a few lumps are fine.
5Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6Pour about 1/4 cup of batter per pancake onto the hot surface and cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
7Flip the pancakes carefully with a spatula and cook for another 1 to 2 minutes until golden brown and cooked through.
8Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
9Serve the pancakes warm with extra sliced banana, a drizzle of peanut butter, and maple syrup if desired.
10Enjoy immediately for the best texture and flavor.
For a dairy-free version, use almond milk and coconut oil instead of butter. The batter thickens as it sits, so add a splash of milk if needed.
Watch Video Of How Banana Peanut Butter Pancakes Works
This banana peanut butter pancake recipe is always a good idea for any occasion – whether it’s Sunday brunch with the family or just a regular Tuesday morning with breakfast on-the-go.
They’re so easy to make ahead of time too – just mix everything together and store it in an airtight container until you’re ready to cook them up again.
One of my favorite things about this recipe is how versatile it is – we love serving these pancakes as breakfast on-the-go when we need something quick and easy but also want something nutritious too.
❓ Frequently Asked Questions About Banana Peanut Butter Pancakes
Q1: What type of flour should I use in this recipe?
A1: You can use either all-purpose flour or whole wheat flour in this recipe. If you want a more traditional pancake taste and texture, go with all-purpose flour. But if you want a nuttier flavor and more fiber in your pancakes, use whole wheat flour.
Q2: Can I substitute almond butter for peanut butter?
A2: While almond butter has a similar consistency to peanut butter, it has a stronger flavor that might overpower the bananas in this recipe. If you still want to try using almond butter, start with a smaller amount than called for in the recipe and adjust to taste.
Q3: How do I get my pancakes to be so fluffy?
A3: To get fluffy pancakes like mine, make sure you don’t overmix the batter after you add in your wet ingredients. Also, don’t overcook them – cook them until bubbles start to form on the surface and then flip them over immediately.
Q4: Can I make this recipe ahead of time?
A4: Yes, you can make this recipe ahead of time by mixing together all your dry ingredients (flour, sugar, etc.) in one bowl and all your wet ingredients (eggs, milk, etc.) in another bowl. Store them separately overnight in the fridge or freezer until you’re ready to mix everything together and cook your pancakes.
Q5: How do I store leftover banana peanut butter pancakes?
A5: You can store leftover banana peanut butter pancakes in an airtight container at room temperature for up to two days or freeze them for longer-term storage. When you’re ready to serve them again, simply thaw out any frozen pancakes overnight in the fridge or microwave them briefly before serving.
This fried chicken recipe ensures a crispy exterior and juicy, flavorful meat. Its secret lies in the buttermilk marinade and a well-seasoned flour mixture….
A hearty casserole that captures all the flavors of the classic Reuben sandwich. Layers of corned beef, sauerkraut, Swiss cheese, and rye bread are baked in a c…
A moist and rich chocolate cake made with cocoa powder, perfect for chocolate lovers. This recipe is simple to follow and yields a delicious cake with a velvety…
A hearty and flavorful stew combining tender okra with ripe tomatoes. This Southern-inspired dish is perfect as a side or served over rice for a comforting meal…
This sweet and spicy jelly is perfect for spreading on toast, serving with cheese, or glazing meat. Made with fresh strawberries and peppers, it is a versatile …
