Rating: 4.5 stars
125 Ratings
  • 5 star values: 86
  • 4 star values: 22
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 3

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!



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Dry Ingredients:
Wet Ingredients:


Instructions Checklist
  • Preheat a griddle to medium heat.

  • 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.

  • 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.

Nutrition Facts

142 calories; protein 4.8g; carbohydrates 18.5g; fat 5.8g; cholesterol 15.7mg; sodium 389.6mg. Full Nutrition