Elvis Pancakes

Elvis Pancakes

JTucker 0

"Tender and delicious pancakes featuring peanut butter, bananas, and chocolate chips! Inspired by the folklore surrounding Elvis and his fried peanut butter and banana sandwiches. Serve with butter and maple syrup and try not to think about the weight you're about to gain! Enjoy!!"

Ingredients 40 m {{adjustedServings}} servings 484 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 58.2g
  • 19%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 737 mg
  • 29%

Based on a 2,000 calorie diet

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  1. Whisk flour, baking powder, salt, and brown sugar in bowl. Beat egg and milk together and stir in peanut butter until smooth in a second bowl. Whisk the milk mixture into the dry ingredients just until moistened, then whisk in melted butter and vanilla extract. Gently fold chocolate chips and diced banana into the batter.
  2. Place a large nonstick skillet over medium heat and pour 1/4 cup of batter per pancake into the middle of the skillet. Let the pancake cook until bottom is golden brown and there are many small pinholes in the top of the pancake before flipping, about 2 minutes. Cook other side until golden brown and the middle of the pancake is set, 2 to 3 minutes. Repeat with remaining batter.
Tips & Tricks
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Reviews 16

  1. 19 Ratings

Sarah Jo

I used "soured" milk and Jif super-chunk peanut butter in this recipe. Though the batter looked okay in the bowl, it was extremely thick and hard to not only get it onto the griddle without really messing with it AND the pancakes didn't want to cook once they were on the griddle. I would try this again but I would use a different pancake batter as the base--this one really didn't work out for me at all.


These were great! My family of 7 completely enjoyed them. I ran out of bananas and didn't have any chocolate chips, so I improvised a little and used chunky peanut butter and the new JIF chocolatey butter. It worked great! I can't wait to make them again, but with bananas next time.


These were okay, we all found them way too sweet. Also, the batter is very thick and the first batch I had to toss because the inside never cooked up. I thinned the batter with more milk and the rest cooked up fine. If I make these again, I will leave out the brown sugar. Also, the peanut butter is very strong even though there's only 1/4 cup. I love PB, but I think I would cut back just a little. If this was intended as a dessert pancake, with a little vanilla ice cream I'd give it 5 stars for sure!