These fluffy peanut butter banana pancakes are a delightful breakfast treat, combining the nutty richness of peanut butter with the natural sweetness of bananas.
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Difficulty
Easy
Instructions
Prepare dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Pro tip: Ensure the baking powder is fresh for best results.
Mix wet ingredients
In another bowl, combine milk, beaten egg, vanilla extract, and melted butter.
Pro tip: Use room temperature ingredients for smoother mixing.
Combine wet and dry ingredients
Add the wet mixture to the dry ingredients, stirring until just combined.
Pro tip: Do not over-mix the batter to keep pancakes fluffy.
Add peanut butter and bananas
Fold in the peanut butter and mashed bananas until evenly distributed.
Pro tip: For chunkier pancakes, leave some banana pieces larger.
Heat the griddle
Heat a non-stick griddle or frying pan over medium heat (about 180°C/350°F).
Pro tip: A drop of water should sizzle on the surface when ready.
Cook pancakes
Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and edges look dry, about 2-3 minutes. Flip and cook until golden brown, another 2 minutes.
Pro tip: Keep cooked pancakes warm in a low oven (90°C/200°F) while finishing the batch.
Tips & Tricks
- Use ripe bananas for maximum sweetness and flavour.
- Cook pancakes on medium heat to avoid burning.
- For fluffier pancakes, don’t over-mix the batter.
Frequently Asked Questions
How many calories are in peanut butter banana pancakes?
Each serving of these peanut butter banana pancakes contains approximately 320 calories.
Can I make peanut butter banana pancakes ahead of time?
Yes, you can make these pancakes ahead and store them in the fridge for up to three days. Reheat before serving.
What type of peanut butter should I use?
You can use either creamy or crunchy peanut butter, depending on your preference.
Are these pancakes suitable for freezing?
Yes, these pancakes freeze well. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag.
Can I substitute whole wheat flour for all-purpose flour?
Yes, you can substitute whole wheat flour, but the pancakes may be denser. You might need to add a bit more milk to achieve the desired batter consistency.
How do I know when to flip the pancakes?
Flip the pancakes when bubbles form on the surface and the edges look dry.
Serving Suggestions
Nutrition per serving
320
Calories
8g
Protein
13g
Fat
45g
Carbs
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