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+ servings
the best peanut butter and banana pancakes
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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