The BEST Peanut Butter Banana Pancakes
Banana pancakes filled with peanut butter chips and topped with fresh banana slices and peanut butter
Servings: 4
Calories: 262kcal
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.