Peanut Butter Banana Pancakes          

To be honest, I am not really a pancake lover, which explains why I have a restaurant that specializes in waffles.  However, when

it comes to certain types of specialty pancakes like my Oatmeal Raisin or Banana Bread Pancakes like Making it Delicious, I can

an exception. I can also make and exception for these Peanut Butter Banana Pancakes.  This trio is actually one of my favorites

flavor combinations. Each bite is bursting with flavor and the PB Maple Syrup gives each bite the creaminess you

want when you eat peanut butter.

Serves 4

Peanut Butter Banana Pancakes

Ingredient List:

Butter, unsalted, 2 1/2 tablespoons

Creamy Peanut Butter, 3/4 cup

Sugar, 3 tablespoons

Eggs, large, 2

All-Purpose Flour, 1 cup

Baking Powder, 3 teaspoons

Kosher salt, 1/8 teaspoon

Milk, 1 cup

Mini Chocolate Chips, about 1/2 cup

Peanut Butter Chips, about 1/2 cup (optional)

Bananas, sliced thin, 1 – 2 bananas

Canola Oil, for cooking

Peanut Butter Maple Syrup

Creamy Peanut Butter, 4 1/2 tablespoons

Pure Maple Syrup, 3/4 cup

 Lets Get Cooking:

  1. Peanut Butter Maple Syrup: Warm up the peanut butter in the microwave until soft. Stir in the maple syrup until combined and set aside.
  2. Melt butter in microwave and set aside.
  3. In a medium bowl, whisk together peanut butter, sugar, melted butter and eggs, just until incorporated.
  4. Add the flour, baking powder and salt, alternating with the milk, whisking until mostly smooth.
  5. In a large nonstick griddle, heat a little oil over a medium heat, swirl it around. Using a 1/4 cup measure, pour about 2-3 pancakes into the pan.  Add some chocolate chip, peanut butter chips and bananas into each cake, cook for about 2-3 minutes and flip.  Allow to cook until the pancakes are no longer gooey on the inside, about 2 minutes.
  6. Transfer the cooked cakes to a platter and keep warm, repeat with remaining batter
  7. Serve in stacks of 2-3 cakes drizzled with your Peanut Butter Maple Syrup

Chef Tips: 

Cooking pancakes on a nonstick griddle I find to be the easiest. However, if you do not have one, heat about 1 tablespoon of canola oil in your pan over a medium-high heat, and then carefully using a dry paper towel, rub the oil into the pan to season it. Then you can lower the heat a bit and heat a little more oil to cook the cakes. This will help your cakes not to stick. You may need to adjust to a lower temperature as well.

Chef’s Substitution: 

I like to use an All-Natural Peanut Butter for this recipe. However, I always purchase a PB that is not separated (meaning the oil is floating on top.) Some brands’ Natural PB is emulsified and is easier to use for this recipe.

For a PDF or printable version of this recipe, click here.

Subscribe to my the Making It Delicious Cooking Channel and check out my segment with Greg Rowles from Carolina AM.

If you love Peanut Butter and Bananas like me, also try my PBB French Toast recipe.

Another great breakfast recipe is my Citrus Avocado Toast.  Check it out and give it a try.  You will be happy you did.

Check out the Making It Delicious Shop and pick yourself up a few spice blends and a few of our new graphic tees and tanks.

Come see what I do on a daily basis and enjoy some great breakfast, brunch or lunch at Johnny D’s Waffles the next time you are in Myrtle Beach.

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