Peanut Butter Banana Pancakes

Peanut Butter Banana Pancakes

23 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
ELFMAN42
Recipe by  ELFMAN42

“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!”

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Ingredients

Adjust Servings

Original recipe yields 12 4-inch pancakes

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Directions

  1. Preheat a griddle to medium heat.
  2. 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.
  3. 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.

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Reviews (23)

Rate This Recipe
SugarPlum♥
14

SugarPlum♥

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!

digwriter
12

digwriter

It's a good basic recipe; however, please note that there is far too much baking soda called for in this recipe. 2 tablespoons should most likely be two teaspoons.

Teresa
7

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 butter and add some cinnamon. Great flavor just the way the recipe is, though!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 142 cal
  • 7%
  • Fat
  • 5.8 g
  • 9%
  • Carbs
  • 18.5 g
  • 6%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

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