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Peanut butter banana pancakes
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!
Ingredients
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
Method
Prep:10min ›
Cook:15min ›
Ready in:25min
- Heat a non-stick or flat griddle pan over medium heat.
- 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.
- 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 & ratings
Average global rating:
(105)
Reviews in English (76)
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)
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. - 31 Jan 2015 (Review from Allrecipes US | Canada)