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These peanut butter banana pancakes are packed with the sweet-salty flavor combination that somehow makes everyone go back for "just one more."
Banana Pancakes with Peanut Butter
These pancakes combine the fluffy texture of my best banana pancakes with the nuttiness of my peanut butter pancakes. Together, they’re one of those undefeated combinations. The result is a soft, moist stack packed with sweet banana flavor and creamy peanut butter goodness, making this breakfast stack feel epic.
Ingredients
Ripe mashed banana combined with peanut butter is the main flavor in these pancakes. The rest of the batter is made with staples like an egg to bind the batter and milk to create the base liquid. All-purpose flour gives these pancakes texture, baking powder makes them fluffy, an optional tad of cinnamon for flavor, and a pinch of salt.
How to Make Peanut Butter Banana Pancakes
- Mash the banana until creamy
You can do this in a bowl with a fork, or mash it up inside a zip bag, then squeeze it out of one end. This helps create a smooth batter consistency. - Make the batter
Taking a minute to thoroughly mix the banana, peanut butter, and wet ingredients first makes it much easier to combine the dry ingredients into the batter without overmixing. Less mixing means fluffier pancakes!
- Cook the pancakes
The batter is thick, so use the back of the scoop to spread it over a hot non-stick surface, where they’ll cook for 2 minutes per side over medium heat.
- Enjoy them warm
Topped with more banana slices, a drizzle of peanut butter, or pancake syrup. You’ll find storage tips in the recipe card.
More Banana Pancakes
If this flavor combo is your jam, try my banana protein pancakes, these banana oatmeal pancakes, 3-Ingredient banana pancakes, or my chocolate chip banana pancakes drizzled with peanut butter on top!
Peanut Butter Banana Pancakes (Easy Fluffy Recipe)
Ingredients
- 1 large ripe banana, about ¾ cup mashed
- ¼ cup peanut butter, your favorite
- 1 egg
- 1 ½ cups milk, any
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon cinnamon, optional
- ¼ teaspoon salt
Instructions
Make the pancake batter:
- Mash the banana inside a zip bag or in a large bowl until it resembles a thick paste with minimal clumps. Add an egg to the bowl, and whisk it well while combining it with the banana. Then, add the peanut butter and mix it well. Add the milk and mix until smooth. Mixing the peanut butter and banana with the liquid ingredients prevents overmixing the batter, which leads to chewy pancakes.
- In a medium bowl, whisk the dry ingredients. Then, add the mix to the large bowl with the wet ingredients and gently mix, from the outside of the bowl in, until the flour is incorporated and no visible flour is left. Some clumps are ok.
Cook the pancakes:
- Heat a non-stick pan or griddle over medium heat. Once hot, grease it. Immediately pour ¼ cup of batter per pancake. Use the back of a spoon or the scoop to spread and shape the pancakes into circles. The batter is thick and won't spread.
- Cook the first side for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook the second side for a little less time. Remove them onto a plate, cover them to keep them warm or serve as you go.
Serve and store:
- Serve them warm, topped with your favorite toppings and syrups.
- Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the microwave for 30 seconds to 1 minute, or in a toaster.
Janet says
We love banana pancakes and adding peanut butter to the batter took them next level. Wow, wow, wow. They’re fluffy, taste good, but not overly sweet at all. They’re winners.
Katie says
These PB banana pancakes are just so good!