Peanut Butter Banana Pancakes recipe

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Ingredients

1 ½ cups all-purpose flour
2 tablespoons baking powder
1 tablespoon white sugar
½ teaspoon salt
1 ¼ cups milk
1 ripe banana, mashed
⅓ cup smooth peanut butter
1 egg
1 tablespoon canola oil
1 teaspoon vanilla extract

Nutrition Info

142.3 calories
carbohydrate: 18.5 g
cholesterol: 15.7 mg
fat: 5.8 g
fiber: 1.1 g
protein: 4.8 g
saturatedFat: 1.3 g
servingSize: -
sodium: 389.6 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 4-inch pancakes

Recipe Note

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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