Elvis Pancakes Recipe - Allrecipes.com
Elvis Pancakes Recipe
  • READY IN 40 mins

Elvis Pancakes

Recipe by  

"Tender and delicious pancakes featuring peanut butter, bananas, and chocolate chips! Inspired by the folklore surrounding Elvis and his fried peanut butter and banana sandwiches. Serve with butter and maple syrup and try not to think about the weight you're about to gain! Enjoy!!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Whisk flour, baking powder, salt, and brown sugar in bowl. Beat egg and milk together and stir in peanut butter until smooth in a second bowl. Whisk the milk mixture into the dry ingredients just until moistened, then whisk in melted butter and vanilla extract. Gently fold chocolate chips and diced banana into the batter.
  2. Place a large nonstick skillet over medium heat and pour 1/4 cup of batter per pancake into the middle of the skillet. Let the pancake cook until bottom is golden brown and there are many small pinholes in the top of the pancake before flipping, about 2 minutes. Cook other side until golden brown and the middle of the pancake is set, 2 to 3 minutes. Repeat with remaining batter.
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Reviews More Reviews

Most Helpful Positive Review
Aug 14, 2012

These were great! My family of 7 completely enjoyed them. I ran out of bananas and didn't have any chocolate chips, so I improvised a little and used chunky peanut butter and the new JIF chocolatey butter. It worked great! I can't wait to make them again, but with bananas next time.

Most Helpful Critical Review
Sep 30, 2012

I used "soured" milk and Jif super-chunk peanut butter in this recipe. Though the batter looked okay in the bowl, it was extremely thick and hard to not only get it onto the griddle without really messing with it AND the pancakes didn't want to cook once they were on the griddle. I would try this again but I would use a different pancake batter as the base--this one really didn't work out for me at all.


23 Ratings

Aug 12, 2012

These were okay, we all found them way too sweet. Also, the batter is very thick and the first batch I had to toss because the inside never cooked up. I thinned the batter with more milk and the rest cooked up fine. If I make these again, I will leave out the brown sugar. Also, the peanut butter is very strong even though there's only 1/4 cup. I love PB, but I think I would cut back just a little. If this was intended as a dessert pancake, with a little vanilla ice cream I'd give it 5 stars for sure!

Sep 30, 2012

These were excellent, for a special treat! I did add a little extra milk to get the batter more pourable, maybe another 1/3 cup or so, but these pancakes tasted great. I used smooth peanut butter and warmed it a bit to soften it so it would mix better.

May 08, 2015

With or without peanut butter these are super easy and really good. I've even skipped the melted butter and they're delicious!

Jul 04, 2014

Some of the previous reviews said this recipe was too thick. We actually had the opposite problem with it being runny. I did add another banana and I mashed them and mixed them with the liquids. Since it was runny I added an extra 2 TBSP of flour. They turned out yummy!

Feb 12, 2014

These have become a staple in our house, one of the only breakfasts we all love! The only thing I do different is mash the bananas rather than dicing them.

Jan 19, 2014

I tried it without the peanut butter as my son is deathly allergic and it turned out perfectly. They ate them all and I had to whip up another batch. Thanks again for sharing such a great recipe.


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  • Calories
  • 484 kcal
  • 24%
  • Carbohydrates
  • 58.2 g
  • 19%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 23.4 g
  • 36%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 13.5 g
  • 27%
  • Sodium
  • 737 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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