Peanut Butter And Banana Pancakes Recipe

Name: Peanut Butter And Banana Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; 1/4 cup creamy peanut butter; 1 medium ripe banana, mashed (about 1/2 cup mashed banana); 3/4 cup cream or milk; 2 tablespoons granulated sugar; 1 tablespoon light brown sugar, packed; 1/2 teaspoon cinnamon; 1/2 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; pinch of salt; 1 banana, sliced into rounds about 1/4-inch thick; 2 tablespoons light brown sugar, packed; 1 tablespoon butter; 1/2 teaspoon cinnamon; 1/4 cup cream or milk; 1/2 teaspoon vanilla extract; 1/2 cup maple syrup, warmed; 1 tablespoon creamy peanut butter; 1/2 teaspoon vanilla extract; 1/4 teaspoon cinnamon

Servings: persons

1 large egg
1/4 cup creamy peanut butter
1 medium ripe banana, mashed (about 1/2 cup mashed banana)
3/4 cup cream or milk
2 tablespoons granulated sugar
1 tablespoon light brown sugar, packed
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1 banana, sliced into rounds about 1/4-inch thick
2 tablespoons light brown sugar, packed
1 tablespoon butter
1/2 teaspoon cinnamon
1/4 cup cream or milk
1/2 teaspoon vanilla extract
1/2 cup maple syrup, warmed
1 tablespoon creamy peanut butter
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon

1
In a large mixing bowl, combine the egg, peanut butter, mashed banana, cream, sugars, cinnamon and vanilla and whisk until combined.
2
There will be some lumps in the batter because of the banana and peanut butter swirls will be present.
3
Add the remaining ingredients and stir until just combined; dont overmix after adding the flour or the pancakes will be tough.
4
Spray a non-stick skillet with cooking spray and place about 3 tablespoons of batter per pancake onto the skillet.
5
Cook pancakes over medium-high heat on the first side for about 3 minutes and on the second side for 1 1/2 to 2 minutes, or until browned and done.
6
Repeat until all batter is gone.
7
Heat oven to 175 or 200F and place finished pancakes in an oven-safe baking dish to keep them warm while cooking the remaining pancakes and making the caramelized bananas.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 1 large egg, 1/4 cup creamy peanut butter, 1 medium ripe banana, mashed (about 1/2 cup mashed banana), 3/4 cup cream or milk, and more.

Yes, Peanut Butter And 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.

That's it — enjoy your meal!

Peanut Butter And Banana Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions