Peanut butter banana pancakes

    Peanut butter banana pancakes


    3 people made this

    About this recipe: This is my favourite fluffy banana pancake recipe. I freeze any leftover pancakes and reheat them in the toaster, spreading them with strawberry or raspberry jam. Yum!

    Serves: 12 

    • 200g plain flour
    • 2 tablespoons baking powder
    • 1 tablespoon white sugar
    • 1/2 teaspoon salt
    • 300ml milk
    • 1 ripe banana, mashed
    • 85g smooth peanut butter
    • 1 egg
    • 1 tablespoon canola or vegetable oil
    • 1 teaspoon vanilla extract

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat a non-stick or flat griddle pan over medium heat.
    2. Whisk flour, baking powder, sugar and salt together in a mixing bowl. Combine milk, banana, peanut butter, egg, oil and vanilla extract in a separate bowl; pour into the flour mixture and whisk together until thoroughly mixed.
    3. Use a soup ladle to measure and pour the pancake batter in portions onto hot pan. 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 pancake batter. Keep finished pancakes warm until ready to serve.
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    Reviews in English (82)


    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.  -  27 Dec 2013  (Review from Allrecipes US | Canada)


    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!  -  22 Feb 2013  (Review from Allrecipes US | Canada)


    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!  -  24 Mar 2013  (Review from Allrecipes US | Canada)

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