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    Home » Recipes » Breakfast » The BEST Peanut Butter Banana Pancakes

    Published: Jul 26, 2021 · Modified: Sep 21, 2022 by Cari · This post may contain affiliate links. · 1 Comment

    The BEST Peanut Butter Banana Pancakes

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    These peanut butter banana pancakes are what happen when you have one brown banana, some left over peanut butter chips and a toddler demanding pancakes at 7 am on a Saturday morning. These pancakes are made from scratch, fluffy, delicious and packed with flavor.

    the best peanut butter and banana panacakes

    By now, you may have noticed that I'm a big peanut butter fan. These are some of my other pb recipes triple peanut butter cookies, peanut butter and jelly bars and my peanut butter chocolate chip banana bread.

    Ingredients

    • All-purpose flour
    • Baking powder
    • Salt
    • Cinnamon
    • White sugar
    • Milk
    • Egg
    • Butter melted
    • Banana mashed
    • Peanut butter chips
    • Banana slices (garnish)
    • Extra peanut butter chips (garnish)
    • Whipped cream (garnish)

    Directions

    • In a large bowl, sift together the flour, baking powder, salt and sugar.
    • Make a well in the center and pour in the milk, egg, banana and melted butter; mix until smooth.
    • Mix in peanut butter chips.
    • Heat a lightly oiled griddle or frying pan over medium-low heat.
    • Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and remove from heat once cooked through.
    • Lightly, oil the pan after each pancake to ensure they none of your pancakes stick.
    • Top pancakes with fresh banana slices, peanut butter chips and whipped cream.

    what kind of oil to cook your pancakes in?

    I personally prefer cooking pancakes in canola oil. Canola oil has a high smoke point and doesn't impart any flavor into the pancakes.


    when do you flip your pancakes?

    The pancakes should cook for about 2 minutes per side. Flip the pancakes when you see bubbles form on the surface of the pancakes and the side of the pancakes start to set. Only flip the pancakes once.

    What's the secret to making the best peanut butter banana pancakes?

    There's actually a few secrets to making these pancakes the best peanut butter banana pancakes.

    First, you're going to want to use an overly ripened banana that is almost complete brown. Second, sifting your dry ingredients makes a world of difference!

    Next, the secret ingredient is cinnamon! It gives the pancakes that special je'ne c'est quoi.

    Lastly and probably the most important secret to making the best peanut butter banana pancakes is this: Cooking your pancakes over medium-low heat. This ensures that each pancake cooks all the way through without burning. Nothing is worse than pancakes that are raw in the middle, cooking them over medium-low heat helps you avoid that.

    the best peanut butter and banana pancakes

    Can I make these peanut butter banana pancakes using a store-bought mix?

    Yes and no. I can't guarantee that if you use a store-bought mix that you'll have the same texture or fluffiness as the pancakes made with this recipe. So because of that, I don't recommend it.

    If you insist on using a store-bought mix, you would make the mix as the box instructs. Then, you would add your mashed banana, cinnamon and peanut butter chips. Keep in mind, the mashed banana will make your pancake batter runnier than normal, so you may need to adjust the amount of dry mix you add in.

    the best peanut butter and banana pancakes

    Frozen banana vs fresh banana

    For this recipe, use an over-ripened fresh banana. Frozen bananas when thawed exude too much liquid and will not be ideal for this recipe.

    Variations & Substitutions

    For toppings, try fresh fruits like strawberries and raspberries. Other fun topping ideas are crumbled bacon.

    Have a nut allergy? Opt for chocolate chips instead of peanut butter chips.

    Don't want to use butter? Swap it out for coconut oil instead.

    Want to use a non-dairy milk? Use banana milk or almond milk instead.

    Storage

    These pancakes will keep well refrigerated for up to 3 days or can be frozen for up to 3 months. Make sure to defrost the pancakes completely then reheat in a skillet or oven until warmed through.

    When freezing, I wrap each pancake in plastic wrap and place them in a ziplock container.

    Check out these other recipes

    • IHop Double Chocolate Chip Pancake Recipe
    • Peanut Butter Chocolate Chip Banana Bread Recipe
    • nutella filled pancakes
      Nutella filled pancakes
    • The BEST pumpkin pecan pancakes
      The BEST Pumpkin Pecan Pancakes
    the best peanut butter and banana pancakes
    Print Recipe
    5 from 1 vote

    The BEST Peanut Butter Banana Pancakes

    Banana pancakes filled with peanut butter chips and topped with fresh banana slices and peanut butter
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Breakfast
    Cuisine: American
    Servings: 4
    Calories: 262kcal
    Author: Cari

    Ingredients

    • 1/⅓ cups all-purpose flour
    • 3 ½ teaspoons baking powder
    • ½ teaspoon salt
    • ½ teaspoon cinnamon
    • 1 tablespoon white sugar
    • 1 ¼ cups milk
    • 1 egg
    • 3 tablespoons butter melted
    • 1 over-ripe banana mashed
    • ½ cup of peanut butter chips
    • fresh banana slices garnish
    • extra peanut butter chips garnish
    • whipped cream garnish

    Instructions

    • In a large bowl, sift together the flour, baking powder, salt and sugar.
    • Make a well in the center and pour in the milk, egg, banana and melted butter; mix until smooth.
    • Mix in peanut butter chips.
    • Heat a lightly oiled griddle or frying pan over medium-low heat.
    • Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and remove from heat once cooked through.
    • Lightly, oil the pan after each pancake to ensure they none of your pancakes stick.
    • Top pancakes with fresh banana slices, peanut butter chips and whipped cream.

    Notes

    Have a peanut allergy? You can swap out the peanut butter chips for chocolate chips!
    For easy perfect sized pancakes every time, I use an ice cream scoop to pour out the batter. 
    For toppings, try fresh fruits like strawberries and raspberries. Other fun topping ideas are crumbled bacon.
    Have a nut allergy? Opt for chocolate chips instead of peanut butter chips.
    Don't want to use butter? Swap it out for coconut oil instead.
    Want to use a non-dairy milk? Use banana milk or almond milk instead.
    These pancakes will keep well refrigerated for up to 3 days or can be frozen for up to 3 months. Make sure to defrost the pancakes completely then reheat in a skillet or oven until warmed through.
    When freezing, I wrap each pancake in plastic wrap and place them in a ziplock container.

    Nutrition

    Serving: 2pancakes | Calories: 262kcal | Carbohydrates: 35g | Protein: 10g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 765mg | Potassium: 250mg | Fiber: 2g | Sugar: 20g | Vitamin A: 221IU | Vitamin C: 3mg | Calcium: 317mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!
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    Categories: Breakfast

    Reader Interactions

    Comments

    1. Sally says

      August 04, 2021 at 4:49 pm

      5 stars
      Awesome recipe

      Reply

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    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

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