I occasionally alter a recipe for peanut butter pancakes. When combined with warm maple or strawberry syrup, this one is delicious. I toast frozen leftover pancakes with strawberry or raspberry jam and reheat them in the toaster. Yum!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 12 |
| Yield: | 12 4-inch pancakes |
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons baking powder
- 1 tablespoon white sugar
- ½ teaspoon salt
- 1 ¼ cups milk
- 1 ripe banana, mashed
- ⅓ cup smooth peanut butter
- 1 large egg
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
Instructions
- Preheat a griddle over medium heat.
- Whisk together flour, baking powder, sugar, and salt in a large bowl. Combine milk, mashed banana, peanut butter, egg, oil, and vanilla in a separate bowl; pour into flour mixture and whisk until batter is thoroughly mixed.
- Ladle batter in 1/4 cup portions onto the preheated griddle and cook until tiny air bubbles form on the top, 2 to 5 minutes; flip and continue cooking until the bottoms are browned, 2 to 3 minutes. Remove pancakes to a plate and cover to keep warm. Repeat with remaining batter.
Nutrition Facts
| Calories | 142 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 390 mg |
| Sugars | 4 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
The pancakes were very thick just like the picture. The flavor was unlike any pancake I’ve ever eaten. It doesn’t taste like peanut butter or banana and that’s just weird. Also I did not follow the recipe where it says to add 2 Tablespoons of baking soda. I added 2 teaspoons. If it was possible to give this recipe less than one star I would.
These are amazing! Do wanted to add chocolate chips, but didn’t have the dairy free on hand at the time. (My wife is allergic) perfect balance of peanut butter and bananas. Next time I think I’ll add walnuts and hopefully the non-dairy chocolate chips. Or maybe strawberries.
Made exactly as written and pancakes came out fluffy and delicious! Next time I’ll add some chocolate chips. 100% recommend this recipe.
I followed the recipe as written and these came out amazing! They’re the perfect blend of peanut butter and banana that you can individually taste but don’t overpower each other. They came out on the thicker side which is fine by me! My 2 year old even gobbled them down!
Made this recipe and it created a really great pancakes. They are thick, fluffy pancakes that really give good peanut butter flavor I made these subs to create a little more calorie friendly recipe 1.) Left out the banana 2.) subbed Greek 0% yogurt for the canola oil 3.) Used unsweetened almond milk 4.) Used zero calorie sweetener instead of sugar 5.) Added in 2 tbsp of mini semi-sweet chocolate chips This created a pancake that was only 125 calories. Without the 2 tbsp mini chocolate chips, would have been around 112 calories per pancake.
Kinda gross. Batter was too thick and even when the finished product was cooked, it still had a doughy texture.
Very fluffy! I did find it a bit dry and undersweet. I did add a banana chocolate sauce that I made. I may add a 2nd banana next time.
I made a few changes and it was absolutely yummy. I used coconut milk instead of regular milk and coconut sugar instead of white sugar. I loved it !!!!
I will be adding this to my weekend breakfasts list!
Great fluffy pancakes with a hint of banana and peanut butter in each delicious bite. I would definitely make these again, a nice hearty breakfast.
Solid. Fluffy. Hint of pb vs over-powering. Not very banana-y but did not have a super ripe one on hand. Did not have canola oil do used melted butter.
Delicious! Will definitely make again.
I’m giving this 5 stars because I used the recipe as-is and it was perfect. Please notice to use baking POWDER and not baking soda. The pancakes came out perfect size, very moist, flavorful, fluffy and 100% toddler-approved. We truly enjoyed these and we did sprinkle some of them with cho plate chips before flipping. Came out very good.
I only put more peanut butter on top!
Delicious pancakes. Follow the recipe exactly but substitute natural almond butter for peanut butter.
These are really filling and really good. Only change I did was make a half recipe since I would be the only one eating them. I got four out of it and I really enjoyed myself. I topped mine with chocolate chips and more banana slices. Will definitely make these again.
Meh. I wanted to love these. I made it exactly as stated. The batter was a bit too thick. The pancakes tasted only slightly like peanut butter or banana. My husband said he would rather just spread peanut butter on a regular pancake and top it with a few slices of banana. I agree.
Not very good. Way too dense and thick. Not airy and fluffy. Definitely needs a lot of syrup and tall glass of milk. Will not make this again.
Just made this and loved it! We made half the batch like the recipe says, and added chocolate chips to the second half. Will definitely make these again.
These were fluffy and yummy. The only thing that I did differently, was it came out to thick at first so I added extra milk until it was at the thickness that I like.
I changed the All Purpose Flour to Organic Whole Wheat Flour, and used Almond milk instead (I made my batter a bit more runny) , and added an extra banana. I also added an extra teaspoon of baking powder, a couple pinches of nutmeg and ground cloves, and a tablespoon of cinnamon. They came out light and fluffy and were very tastey. I love making pancakes, I make a new type every week if I can these where some of my favorite. I also made muffins with this recipe, I added walnuts and craisins. Really good!