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.
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.
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.
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
The BEST Peanut Butter Banana Pancakes
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.
Sally says
Awesome recipe