PB & Banana Pancakes Recipe

Name: PB & Banana Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups flour; 2 tsp. CALUMET Baking Powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 2 eggs; 1-1/4 cups milk; 1 cup mashed fully ripe bananas (about 2); 1 tsp. vanilla; 1 Tbsp. oil; 1/4 cup chopped PLANTERS Pecans, divided; 1/2 cup creamy peanut butter

Servings: persons

1-1/2 cups flour
2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1-1/4 cups milk
1 cup mashed fully ripe bananas (about 2)
1 tsp. vanilla
1 Tbsp. oil
1/4 cup chopped PLANTERS Pecans, divided
1/2 cup creamy peanut butter

1
Mix first 4 ingredients in medium bowl.
2
Beat eggs, milk, bananas, vanilla and oil with whisk until blended.
3
Add to flour mixture; mix well.
4
Stir in 2 Tbsp.
5
nuts.
6
Heat large nonstick griddle or skillet sprayed with cooking spray on medium heat.
7
Pour batter onto griddle, using 1/4 cup batter for each pancake.
8
Cook until bubbles form on tops, then turn to brown other sides.
9
Serve topped with remaining nuts and peanut butter.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/2 cups flour, 2 tsp. CALUMET Baking Powder, 1/2 tsp. baking soda, 1/2 tsp. salt, and more.

Yes, PB & Banana Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

PB & Banana Pancakes

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