Peanut Butter Banana Pancakes Recipe -
Peanut Butter Banana Pancakes Recipe
  • READY IN 25 mins

Peanut Butter Banana Pancakes

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 4-inch pancakes Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 22, 2013

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!

Most Helpful Critical Review
Feb 24, 2014

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.


50 Ratings

Mar 24, 2013

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!

Aug 31, 2013

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!

Jan 31, 2015

The recipe calls for BAKING POWDER not baking soda. I have read a lot of reviews complaining about the amount of baking soda in the recipe. The recipe clearly states baking powder which has very different properties from baking soda. They cannot be interchanged or you will end up with a bitter tasting batter. That said I followed the recipe and it was lovely.

Mar 03, 2013

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!

Sep 08, 2014

Absolutely love this recipe, as does our toddler!! It is delicious as written, and you can easily modify or add to it. I made them today with coconut milk instead of cow's milk, I used agave syrup instead of sugar, and I added some carob chips. In the past we have added cinnamon, raisins, cubed bananas (in addition to the banana in the mix), and they turn out fantastic each time. These don't even need syrup. Soo good!!!

Mar 10, 2013

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.


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  • Calories
  • 142 kcal
  • 7%
  • Carbohydrates
  • 18.5 g
  • 6%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 390 mg
  • 16%

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

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