These Peanut Butter Banana Pancakes just might be Uncka's VERY FAVORITE way to eat pancakes! And while Greyson gives it many mmmmm's Uncka definitely makes these a little selfish-ly. There is nothing that goes together better than bananas and peanut butter in Uncka's book.
Greyson is definitely being groomed to love peanut butter as much as me. This peanut butter banana pancakes recipe is just what I ask for when my birthday rolls around. These are my very favorite pancake perfect for celebrating any peanut butter head in your life!
If you like your banana pancakes a little more simple, check out THIS RECIPE. Also, be sure to always serve them with WARM maple syrup, the real kind!
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Ingredients
For these peanut butter banana pancakes, I like to use a blend of really over-ripe, and just a little over bananas. One gets really mushy and one stays a little chunky to give the pancakes texture. And be sure to have an extra 1 or 2 for slicing and topping the pancakes when serving.
What you need:
- Unsalted Butter
- Whole Milk
- Vanilla Extract
- Over-Ripe Bananas
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Kosher Salt, Morton’s
- Cinnamon, ground
- Nutmeg, freshly grated
- Eggs
- Crunchy Peanut Butter
- Whipped Irish Butter
- Maple Syrup
See the recipe card for full quantities.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
First, melt the butter in a saucepan over low heat on the stove. Add the milk to the pan and just continue warming until no lumps of butter remain, the milk does not need to simmer or boil. When adding cold milk it can make the butter lump up, just warm it enough that the butter becomes liquid again.
Next, mash the bananas in a large bowl, then add the warm butter and milk to the bowl. Stir in the dry ingredients and eggs and mix until a slightly lumpy batter has formed. It is ok for pancake batter to have a few lumps. You can't see it in the photo below, but fold in some blueberries here. If there are people in your home who don't want them, you can also drop some in each cake as you cook them for those who do.
To cook the pancakes, heat a griddle over medium heat on the stove, and be patient. Heat it for at least 5 minutes to get fully warm. Then drop 2-ounce ladles of batter on the hot griddle and cook till it gets very bubbly and the bubbles begin to pop, you can also drop extra blueberries in here if you like. Flip and cook 30-45 seconds longer till fully cooked.
I like to stack the pancakes up to ensure they finish cooking, the same way you'd stack tortillas and put them in a warmer or cloth to finish. Pancakes finish cooking all the way through in the same way as well as keeping the first cake warm as you cook the rest. Top each pancake with a healthy slather of peanut butter, stack them up with lots on the top one, add a few banana slices, and a hearty drizzle of REAL maple syrup!
Substitutions
Let's chat about how to make these pancakes gluten, or dairy-free if you or someone you love needs to follow those dietary guidelines for their health.
- Flour - If you need to make these banana pancakes gluten-free, use a quality cup-for-cup flour swap. The one I linked here is really high quality and has great results.
- Milk - If you are dairy-free, you can use almond milk, but my suggestion is cashew for its higher fat content. Pancakes may stick a bit when using almond milk, and you may need to grease the griddle or pan more often during the cooking of your pancakes.
- Butter - You can use a vegan butter substitute or plant-based butter. A bit of a more economical swap is vegetable or canola oil.
- Peanut Butter - What's beautiful about this recipe is that you can swap the butter you top the pancakes with for just about any type. If you want a cookie butter or Bischoff pancake, use one of those butters. If you are allergic to peanut butter, swap for sun butter! I also call for crunchy peanut butter because that is my favorite, you could also you smooth if that is what you have or is your preference.
Equipment
My number one, most favorite tool for perfect pancakes is a Cast-Iron griddle. They build up a strong, natural, non-stick coating over time and make for BEAUTIFUL pancakes.
Be sure to season a new griddle, every time you use and wash it (with soap) with this cast-iron oil to build THE BEST non-stick surface.
I like a really sturdy, metal spatula for flipping pancakes. It helps them not stick to it, and makes for a perfect flip, no floppy half-turned pancakes, it's got to be THIS spatula for me!
The use of a 2-ounce ladle makes THE perfect-sized pancakes, in my opinion. They are just the right size and easy to flip.
Storage
While pancakes won't spoil if left on the counter overnight, they are just like a cake, biscuit, or cookie in this way. I do prefer to place them in a zip-top bag or air-tight container in the fridge.
Reheat leftover peanut butter banana pancakes in a toaster, or toaster oven for best results.
Top Tips
I don't recommend you add peanut butter to the pancake batter. I know this may make some say that it is not a peanut butter pancake. But adding it to the batter will make it gummy and dense, so make super fluffy cakes and add LOTS of PB on top!
When making the pancake batter, ensuring it rests for 10 minutes is a HUGE gateway to SUPER FLUFFY pancakes. This allows the leavening agent to fully develop and lets the gluten strands in the flour relax.
Exercise patience and let the griddle get really warm before you start cooking. A griddle that is too cool will cause the pancakes to stick to it. I use a really Well-Seasoned cast iron griddle that requires no buttering due to the amount in the actual pancakes.
If you can use a small amount of high-heat oil like vegetable or grapeseed to grease your griddle if needed. You should only need to do this once before you start cooking. Use a paper towel to spread an even and thin layer over your griddle.
I prefer to cook on medium, to just under medium heat so my pancakes can cook quickly. I also prefer only to cook 2 pancakes at a time so I have plenty of room to flip.
Be sure to stack your pancakes after cooking. This allows them to stay soft and allow the middles to finish cooking while also staying a little JAMMY SOFT. That's what I call it anyway. It helps create super tender pancakes.
FAQ
Bananas are wonderful little health bombs in and of themselves. They are high in potassium, fiber, and many other essential nutrients. The eggs also infuse the pancakes with a healthy amount of protein.
This can happen when your pan is too hot or too cold. Be sure to cook over medium heat and also make sure that you let your pan heat for about 5 minutes before cooking so you know it is evenly hot.
What Makes Banana Pancakes Extra Fluffy?
Baking Soda. It is what gives the pancakes their rise. The boost ensures a super fluffy, light, and airy finished pancake.
Related
If you LOVE pancakes like me and Greyson, try these:
More of my Favorite Peanut Butter Recipes
If you are as much of a Peanut Butter head as Uncka is, take a look at this recipe for his FAMOUS Fluffernutter Cookies that he got to bake for Joanna Gaines in the Silos Baking Competition. She even told him they were her favorite, even though he didn't win.
One of our other favorites to enjoy is this Peanut Butter Pie, it is a no-bake recipe and Greysone especially loves licking the spatula when we are done whipping it up.
Peanut Butter Banana Pancakes
These Peanut Butter Banana Pancakes just might be Unckas VERY FAVORITE way to eat pancakes! What's better than peanut butter and bananas?
Ingredients
- 8 tablespoons Unsalted Butter, melted
- 1 ¼ cups Whole Milk
- 1 tablespoon Vanilla Extract
- 3 large Bananas
- 2 cups All-Purpose Flour
- ¼ cup Granulated Sugar
- 1 tablespoon Baking Powder
- 2 teaspoon Baking Soda
- 1 teaspoon Kosher Salt, Morton’s
- 2 teaspoons Cinnamon, ground
- ½ teaspoon Nutmeg, freshly grated
- 2 lg Eggs, lightly beaten
- Crunchy Peanut Butter, for topping
- Whipped Irish Butter, for serving
- Maple Syrup, for serving
Instructions
- In a 2-quart saucepan on the stove, melt the butter over low heat. Add the milk to the pan and heat just till warm and any butter that solidified is liquid again. Do not boil. Let cool 5 minutes, then stir the vanilla extract into the milk mixture.
- In a large bowl, mash 1 and ½ of the banana in the bottom, then whisk the milk mixture into them until well combined.
- Place the flour, sugar, baking powder, soda, salt, cinnamon, and nutmeg into the bowl and whisk just till a few streaks of flour remain.
- Crack the eggs into the bowl and whisk just till incorporated, a few flour lumps may still remain.
- Let the pancake batter rest on the counter for 10 minutes.
- After the batter has rested for 5 minutes, warm the griddle on the stove, over medium-heat I suggest a cast iron griddle. It is important to let it get hot till it beings to smoke the tiniest bit, then you know it is ready to be cooked on.
- Turn the heat down two marks on the stove dial, just between medium, and medium-low.
- Using a 2-ounce ladle, drop 2 rounds of batter on the griddle at a time. Cook for 30-45 seconds, just till the edges begin to set.
- Flip and cook a further 45-60 seconds, then remove to a platter.
- Pancakes can be kept warm in a 200˚F oven if needed.
- To make whipped Irish butter, beat 4 tablespoons in the bowl of a stand mixer, I like to use my flex edge flat beater it gets the butter extra fluffy, and beat for 3-4 minutes on medium-high, with a pinch of kosher salt.
- Serve the pancakes with a slather of peanut butter in between each with lots on top. Top each stack with a few slices of the remaining bananas and a drizzle of warm maple syrup, the real kind!
Notes
Substitutions
Let's chat about how to make these pancakes gluten, or dairy-free if you or someone you love needs to follow those dietary guidelines for their health.
- Flour - If you need to make these banana pancakes gluten-free, use a quality cup-for-cup flour swap. The one I linked here is really high quality and has great results.
- Milk - If you are dairy-free, you can use almond milk, but my suggestion is cashew for its higher fat content. Pancakes may stick a bit when using almond milk, and you may need to grease the griddle or pan more often during the cooking of your pancakes.
- Butter - You can use a vegan butter substitute or plant-based butter. A bit of a more economical swap is vegetable or canola oil.
- Peanut Butter - What's beautiful about this recipe is that you can swap the butter you top the pancakes with for just about any type. Want a cookie butter or Bischoff pancake, use one of those butters. If you are allergic to peanut butter, swap for sun butter! I also call for crunchy peanut butter because that is my favorite, you could also you smooth if that is what you have or is your preference.
Top Tips
I don't recommend you add peanut butter to the pancake batter. I know this may make some say that it is not a peanut butter pancake. But adding it to the batter will make it gummy and dense, so make super fluffy cakes and add LOTS of PB on top!
When making the pancake batter, ensuring it rests for 10 minutes is a HUGE gateway to SUPER FLUFFY pancakes. This allows the leavening agent to fully develop and lets the gluten strands in the flour relax.
Exercise patience and let the griddle get really warm before you start cooking. A griddle that is too cool will cause the pancakes to stick to it. I use a really Well-Seasoned cast iron griddle that requires no buttering due to the amount in the actual pancakes.
If you can use a small amount of high-heat oil like vegetable or grapeseed to grease your griddle if needed. You should only need to do this once before you start cooking. Use a paper towel to spread an even and thin layer over your griddle.
I prefer to cook on medium, to just under medium heat so my pancakes can cook quickly. I also prefer only to cook 2 pancakes at a time so I have plenty of room to flip.
Be sure to stack your pancakes after cooking. This allows them to stay soft as well as allowing the middles to finish cooking while also staying a little JAMMY SOFT. That's what I call it anyway. It helps create super tender pancakes.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 478Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 85mgSodium: 728mgCarbohydrates: 74gFiber: 3gSugar: 40gProtein: 8g
Food Safety
There aren't many concerns when it comes to pancakes, but here are a few tips to help ensure the best experience with your pancakes.
- Ensure your pancakes are fully cooked, as eating raw pancake batter is not advised because it contains raw eggs.
- The USDA advises to not leave cooked foods at room temperature for longer than 2 hours, 1 hour if the environment is above 90˚F.
- That said, pancakes contain the same ingredients as cakes, biscuits, and cookies so they can be stored at room temperature.
- I personally advise keeping them in an air-tight container or zip-top bag and warming them in a toaster or microwave before eating leftovers.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
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