Peanut Butter Banana Pancakes

Creamy peanut butter is blended with ripe bananas to make these peanut butter banana pancakes, resulting in a rich, nutty sweetness with a hint of banana throughout each fluffy, golden pancake.

👥 12 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Mary Younkin📖 chocolatewithgrace

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

whisk
pan
griddle
skillet

📝 Preparation Steps

Whisk together the flour, baking powder, sugar, and salt. Add the milk, egg, and vanilla extract. Whisk to combine, leaving plenty of lumps in the batter.

baking powder2 tablespoonsegg1vanilla extract1 teaspoon

Add the melted peanut butter and butter. Stir to combine. Take care not to overbeat the batter. Stir in the smashed banana. Allow the batter to rest while the griddle or pan heats. Add diced banana now, if desired.

½ cup smooth peanut butter (melted)butter (melted)2 tablespoonspeanut butter spreadpeanut butter syrup

Heat a flat-bottom nonstick skillet or electric griddle over medium heat. Butter the skillet or griddle lightly and then pour about ¼ cup of batter onto the griddle for each pancake. Top with sliced bananas, if desired. (If adding sliced bananas, grease the pan or griddle generously, not lightly.)

½ cup smooth peanut butter (melted)butter (melted)2 tablespoonspeanut butter spreadpeanut butter syrupmedium ripe bananas (diced small or sliced thin (see note in recipe))2sliced bananas

Let cook undisturbed until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook the second side just until golden brown. Serve warm with the toppings of your choice.

Nutrition Facts

calories

173 kcal

fat Content

9 g

serving Size

1 serving

fiber Content

1 g

sugar Content

5 g

sodium Content

385 mg

protein Content

5 g

trans Fat Content

0.1 g

cholesterol Content

22 mg

carbohydrate Content

19 g

saturated Fat Content

3 g

unsaturated Fat Content

6 g

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