Peanut Butter Banana Pancakes


I have a peanut butter 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 them in the toaster, spreading them with strawberry or raspberry jam. Yum!

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
12 4-inch pancakes


  • 1 ½ cups all-purpose flour

  • 2 tablespoons baking powder

  • 1 tablespoon white sugar

  • ½ teaspoon salt

  • 1 ¼ cups milk

  • 1 ripe banana, mashed

  • cup smooth peanut butter

  • 1 large egg

  • 1 tablespoon canola oil

  • 1 teaspoon vanilla extract


  1. Preheat a griddle over medium heat.

  2. Whisk together flour, baking powder, sugar, and salt in a large bowl. Combine milk, mashed banana, peanut butter, egg, oil, and vanilla in a separate bowl; pour into flour mixture and whisk until batter is thoroughly mixed.

  3. Ladle batter in 1/4 cup portions onto the preheated griddle and cook until tiny air bubbles form on the top, 2 to 5 minutes; flip and continue cooking until the bottoms are browned, 2 to 3 minutes. Remove pancakes to a plate and cover to keep warm. Repeat with remaining batter.

Nutrition Facts (per serving)

142 Calories
6g Fat
19g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 142
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 7%
Cholesterol 16mg 5%
Sodium 390mg 17%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Total Sugars 4g
Protein 5g
Vitamin C 1mg 5%
Calcium 173mg 13%
Iron 1mg 7%
Potassium 143mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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