peanut butter banana pancake recipe
The Best peanut butter banana pancake recipe
I have been making peanut butter banana pancakes for my family for years, and they are always a hit. The recipe is simple yet delicious, and it’s a great way to get some extra nutrition into our busy mornings. I love that this recipe is a versatile one – it can be made for a quick breakfast on the go, or it can be dressed up for a special occasion like a holiday brunch. My kids love helping me mix up the batter and watching the pancakes cook on the griddle.
And let’s be real, who doesn’t love a good excuse to use up those ripe bananas before they go bad? As for where this recipe comes from, I’m not entirely sure. I think I first saw it in a cookbook or online recipe years ago, but it’s become such a staple in our household that I’ve tweaked it to fit our tastes. One thing that sets this recipe apart is the addition of peanut butter – it adds such a rich and creamy element to the pancakes that my kids (and I!)
can’t get enough of. In terms of technique, making these pancakes is all about finding the right balance between wet and dry ingredients. You want the batter to still be slightly lumpy, so don’t overmix it! And don’t worry if the first pancake or two don’t turn out perfectly – practice makes perfect, right?
My tip for getting the perfect flip is to make sure your griddle or skillet is hot enough before adding in the batter. You want to see a nice sizzle when you add in each new pancake. One of my favorite things about these pancakes is how customizable they are. Want to add some chocolate chips or chopped nuts?
Go for it! Want to use almond butter instead of peanut butter? Easy peasy! This recipe is really just a starting point for all sorts of creative variations.
Peanut Butter Banana Pancakes
Fluffy pancakes infused with peanut butter and ripe banana. This recipe is a must-try for any occasion.
🥘Ingredients
Wet Ingredients
For Cooking
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Peanut Butter Banana Pancakes Works
These peanut butter banana pancakes are always a hit at our house – whether we’re serving them up as part of a special occasion brunch or just need something quick and easy on a Tuesday morning.
One thing that’s especially convenient about this recipe is how well the leftover pancakes store – just wrap them up tightly and keep them in an airtight container in the fridge for up to 3 days.
❓ Frequently Asked Questions About Peanut Butter Banana Pancakes
Q: What kind of peanut butter should I use?
I like to use creamy peanut butter in this recipe – it gives the pancakes a nice richness without being too overpowering. That being said, you can definitely experiment with different types of peanut butter if you prefer!
Q: Can I substitute bananas with other fruits?
While bananas are my top pick for this recipe, you can definitely experiment with other fruits like blueberries or strawberries if you prefer!
Q: How do I store leftover pancakes?
One of my favorite things about these pancakes is how well they store in the fridge – just wrap them up tightly in plastic wrap or aluminum foil and keep them in an airtight container for up to 3 days.
Q: Can I make these pancakes ahead of time and freeze them?
Yes! Simply make the batter as instructed, scoop out onto a baking sheet lined with parchment paper, and freeze until solid. Then transfer to an airtight container or freezer bag for up to 2 months.
Q: How do I reheat frozen pancakes?
When you’re ready to serve your frozen pancakes, simply place them on a baking sheet lined with parchment paper and bake at 350°F (175°C) until warmed through.
