Recipe by ELFMAN42
"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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1 1/2 cups
1 1/4 cups
ripe banana, mashed
smooth peanut butter
I really enjoyed these pancakes. They were very fluffy and full of flavor. I added some chocolate chips to some of these and they were amazing!
It's a good basic recipe; however, please note that there is far too much baking soda called for in this recipe. 2 tablespoons should most likely be two teaspoons.
I doubled the recipe out of habit - very few pancake recipes make enough for my family - but I shouldn't have! These are very rich, and everyone liked them. Next time I might use a little less peanut butter and add some cinnamon. Great flavor just the way the recipe is, though!
My son found this recipe and has used it a couple of times now. The pancakes are very rich and have a wonderful flavor. Our whole family enjoys them!
We Make these on a regular basis. We switch out the milk for almond milk, (my son has an allergy) they still turn out great.
Great recipe! Very fluffy and good flavors. I halved th recipe and it was enough for me, my husband, and 4 year old. Everyone liked it!
These were some yummy, fuffy pancakes!!! We did make slight alterations, however. Left out the sugar completely & substituted coconut oil for the coconut oil. We also used crunchy all-natural peanut butter because that's all we had on hand. Great recipe...thank you!!!
Very moist and dense pancakes full of flavor. Will be a regular in our house.
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Banana Pancakes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 52
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