“I have a common pancake recipe that I modify from time to time. This one tastes fantastic with warm maple or strawberry syrup. I freeze leftover pancakes and reheat in the toaster, spreading them with strawberry or raspberry jam. Yum!” - by ELFMAN42
Ingredients
Adjust Servings
Original recipe yields 12 4-inch pancakes
Directions
- Preheat a griddle to medium heat.
- Whisk flour, baking powder, sugar, and salt together in a mixing bowl. Combine milk, banana, peanut butter, egg, canola oil, and vanilla extract in a separate bowl; pour into the flour mixture and whisk together until thoroughly mixed.
- Ladle batter in 1/4 cup portions onto hot griddle. Cook until tiny air bubbles form on top, 2 to 5 minutes; flip and continue cooking until the bottoms are browned, 2 to 3 minutes. Repeat with remaining batter. Keep finished pancakes warm.
Nutrition
Amount Per Serving (12 total)
- Calories
- 142 cal
- 7%
- Fat
- 5.8 g
- 9%
- Carbs
- 18.5 g
- 6%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"I really enjoyed these pancakes. They were very fluffy and full of flavor. I added some chocolate chips to some of these and they were amazing!..." See more"
Carol W.
"My son found this recipe and has used it a couple of times now. The pancakes are very rich and have a wonderful flavor. Our whole family enjoys them!..." See more"
Teresa
"I doubled the recipe out of habit - very few pancake recipes make enough for my family - but I shouldn't have! These are very rich, and everyone liked them. Next time I might use a little less peanut ..." See morebutter and add some cinnamon. Great flavor just the way the recipe is, though!"
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