Peanut Butter Banana Pancakes | Little Luna
Peanut Butter Banana Pancakes | Little Luna
The soft and delicious banana pancakes topped with melted peanut butter, bananas and chocolate chips are irresistible.
These peanut butter banana pancakes do not require syrup. If you like PB as much as I do, you will also like peanut butter cupcakes, soft peanut butter cookies and chocolate peanut butter cookie bars.
Banana Peanut Butter Pancakes
There are always some spotted bananas on our counter. Although I like banana bread, sometimes it gets old. That’s when we make pancakes! These light and fluffy peanut butter pancakes are a family favorite. They can be made in just a few minutes, and their taste is always amazing.
I tested this recipe by mixing peanut butter into the batter, and to be honest, I am not a fan. What we like is the peanut butter that melts between the pancakes (literally means to melt in the microwave until silky smooth), and then drizzle on top. It is like thick, sweet syrup frosting. They are making a sweet and salty combination. Perfect for busy mornings or lazy weekends. Children like them, and adults like them too!
Of course, our kids asked to sprinkle some mini chocolate chips and some extra banana chips on top. Completely optional but highly recommended. If you don’t like the combination of banana and PB, please omit the banana and just add melted peanut butter and chocolate chips on it. It is so good!
How to make peanut butter banana pancakes
Dry ingredients. You will first mix the dry ingredients together. All you need is flour, baking soda, baking powder and salt.
Wet ingredients. Then add the wet ingredients until a lumpy batter is formed. Remember-lumps can be made into tall and fluffy pancakes. Don’t over mix!
Rest + cooking. Once the batter is mixed, let it rest. Yes, let it sit on your counter for 10 minutes. I like this technique, it helps to activate the starter and thicken the batter. Sky-high pancakes? Yes, please! This insider tip will make you feel like a pancake expert.
Ingredients. While your pancakes are on the baking sheet, prepare the peanut butter. too easy. Transfer half a cup of your favorite creamy (smooth) peanut butter to a microwave safe bowl and heat it on half power for 30 seconds to 1 minute until it resembles the consistency of melted chocolate.
Serve. After the pancakes are done, layer them and add a little melted peanut butter between each pancake. If needed, drizzle the top and add mini chocolate chips and banana chips.
Prompt, change + store information
youOverripe banana Taste and texture. The peel should have many brown spots and feel soft when squeezed.
- Fast-ripening bananas: If you really want to make these without rough bananas, you can use the oven to make them soft enough.
- Heat the oven to 300°F. Place the unpeeled bananas on the baking sheet. Bake them in the oven until the skin turns black. Let them cool before peeling them and using them in recipes.
- Frozen banana: The excess liquid collected by the freezing of fruits will affect the pancake batter, so I don’t use them. However, you can add a little more flour to compensate for any extra liquid. Make a test pancake and adjust if necessary.
healthier: There are few simple switches to choose from that can make them healthier.
- ½ whole wheat flour and ½ white flour
- Use coconut sugar instead of typical brown sugar
- Substitute coconut oil for melted butter
- Use your favorite organic or natural peanut butter. Please note that it does not produce a smooth syrupy texture like classic peanut butter.
Turn pancakes: When bubbles appear on the top and the edges start to turn golden, turn the pancake over. For best results, just flip it once and do not press the pancake with a spatula.
Shop Put the remaining pancakes in an airtight container/bag in the refrigerator for 2-3 days. Reheat in the microwave until heated through. You can also check out our post on how to freeze pancakes for more storage ideas.
For more pancake recipes, please check:
Course breakfast
American cuisine
Preparation time 10 minutes
Cooking time 10 minutes
Total time 20 minutes
6 servings
Calories 330 kcal
Author Little Luna
- 1 1/4 degrees Celsius.All-purpose flour
- 1 teaspoon.baking powder
- 1 teaspoon.baking soda
- 1/2 teaspoon.Salt
- 1 1/3 degrees Celsius.cheese
- 1 cm.Overripe mashed banana
- 1/4 degree Celsius.brown sugar
- 1 egg
- 1 teaspoon.Vanilla extract
- 2 tablespoons.Butter, melted
Toppings:
- 1/2 degree Celsius.Creamy peanut butter, heated
- 2 tablespoons.Mini chocolate chips optional
- Banana chips optional
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In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.
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In a small mixing bowl, add buttermilk, mashed banana, brown sugar, eggs, vanilla extract and melted butter. Tap gently until combined.
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Add the wet ingredients to the dry ingredients and mix until fully mixed, making sure not to overmix. The lumps are made into fluffy pancakes! You may need to add an extra tablespoon or two of buttermilk to get the correct consistency.
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Let the batter sit for 10 minutes. At the same time, place a large pan on medium heat and add ½ tablespoon. butter. Use a measuring cup to scoop out the batter and pour it into the center of the heated pan. Let the pancakes cook for about 2 minutes, or until you see small bubbles appear on the surface of the pancakes. Turn over and cook for another 1-2 minutes. The color of the pancake should be light golden brown.
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Drizzle melted peanut butter between the pancake layers. If necessary, sprinkle with mini chocolate chips and top with banana chips.
Add the peanut butter to a microwave-safe mixing bowl and heat the peanut butter with half powder for 30 seconds to 1 minute.