"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!" — ELFMAN42
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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!
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!
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!
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.
This was wonderful i added an extra tablespoon of sugar and a half of tsp of cinnamon and a little bit more vanilla extract since i had imitation vanilla on hand.
These were really good, dense and not too sweet. Plus, you could really taste both the banana and the peanut butter, so no one flavor overpowered the pancakes. The family really liked them and it was a good way to use up an over-ripe banana. I would make these again.
* 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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