Tired of plain ole pancakes on a Saturday morning? These light and fluffy Banana Peanut Butter Pancakes are a game changer! Each pancake is loaded with flavor and perfectly sweet and moist. I like them with a dusting of powdered sugar, but if you want to go all out with butter and syrup, go for it my friend!
If you have been with me since 2008 when My Kitchen Escapades first began, you know how much our family loves a good pancake! Over the years, I’ve developed 10 different pancake recipes for you all…but let’s be honest. It was more for me and you just happen to be a wonderful beneficiary of our family’s pancake obsession 🙂
What type of peanut butter should I use?
The recipe below uses standard creamy peanut butter but you definitely have options!
- If you like a bit of crunch, go ahead and use the same amount of crunchy peanut butter as a substitute.
- Looking to reduce the amount of sugar? Use a natural peanut butter that has been well mixed so there isn’t a separation of the oil and the butter. The only difference will be a slight reduction in the sweetness of the finished pancake.
- You can also try using a peanut butter powder, like PB Fit, but you should add another teaspoon of canola oil to the wet ingredients if you go this route.
Can I use whole wheat flour in banana peanut butter pancakes?
Absolutely! The only change I would make if you choose this option would be to separate the egg whites from the yolks, beat them to stiff peaks, and then gently fold them into the finished batter right before cooking. While it certainly isn’t a required step, it is definitely my preference when use whole grain flours in pancakes or waffles.
Whole wheat flour is heavier and denser so to keep the finished product light and fluffy, those beaten egg whites at the end are magic. The air you beat into the egg whites transfers into the pancake! And yes, keep the yolks and mix them in as you normally would into the wet ingredients.
Can I freeze these pancakes?
Freezing pancakes you make on the weekend is a great ninja skill for busy weekday morning breakfasts! In fact, purposefully make a double (or triple) batch this weekend and freeze the extras using the method below:
- Allow the pancakes to cool completely.
- Lay them out in a single layer on a cookie sheet and freeze until solid, about 3-4 hours. Freezing them individually keeps them from sticking together in the bag in step 3.
- Place the frozen pancakes into a freezer bag, remove excess air, and keep in the freezer for up to 3 months.
- To use, remove two pancakes and toast them until warm.
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3 cups flour
4 tablespoons baking powder
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt
2 1/2 cups milk
2 ripe bananas, mashed
1/2 cup creamy peanut butter
2 tablespoons canola oil
2 teaspoons vanilla extract
- Preheat electric skillet to medium high. In a large bowl, whisk together all the dry ingredients. Set aside.
- In a medium bowl, whisk together all the wet ingredients until well combined.
- Add the wet ingredients to the dry and use a rubber spatula to fold the batter gently just until it comes together. You want some lumps and dry streaks. Do not overmix or they will become tough! Let sit for 2-3 minutes.
- Scoop out 1/4 cup portions of the batter onto the hot griddle and cook until small air bubbles form on the top. Flip and cook until bottoms are browned.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Serving Size: 1 pancake
- Calories: 140 calories
- Sugar: 4 g
- Sodium: 389 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 15 mg
Keywords: pancake recipe, easy breakfast recipe