Peanut Butter Banana Pancakes
These flavorful, fluffy peanut butter banana pancakes are topped with melted peanut butter, sliced bananas and mini chocolate chips.
My college room mate (Mandy from Baking with Blondie) always makes fun of me for posting banana recipes, but we ALWAYS have a few spotted bananas on our counter. While I love banana bread (and I do mean love it), sometimes it gets old.
That’s when we make pancakes! These light and fluffy peanut butter pancakes are a family favorite. They only take a few minutes to make and they always come out tasting amazing. Everyone’s plate gets licked clean! 😋
I tested this recipe with peanut butter swirled into the batter and honestly, I wasn’t a fan. What we loved was melted peanut butter (literally melted in the microwave until silky smooth) in between the pancakes and then drizzled all over the top. It’s like a thick, luscious syrupy frosting. Amazing, seriously!!
Don’t take my word for it, try it yourself and let me know what you think!
Here’s How to Make Peanut Butter Banana Pancakes:
You’ll start by mixing the dry ingredients together. All you need is flour, baking soda, baking powder and salt.
Then whisk in the wet ingredients until a lump batter forms. Remember- lumps make for tall, fluffy pancakes. DO NOT OVERMIX!
Once the batter is mixed up, let it rest. Yes, let it sit on your counter for 10 minutes. I love this trick, it helps activate the leavening agents and thicken up the batter. Sky-high pancakes? Yes please! This little insider tip will make you feel like a pancake pro. 👊💥
While your pancakes are on the griddle, prepare the peanut butter. It’s so simple. Transfer a half cup of your favorite creamy (smooth) peanut butter to a microwave-safe bowl and warm on half power for 30 seconds to 1 minute until it resembles the consistency of melted chocolate.
Once the pancakes are done, layer them, adding a drizzle of melted peanut butter between each pancake. Drizzle the top and add mini chocolate chips and sliced banana if desired.
There’s no need for syrup on these peanut butter banana pancakes. They’ve got that sweet salty combo going on. Absolutely perfect for busy mornings or lazy weekends. Kid love them and adults do too!
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Looking for more delicious pancake recipes? Try these:
- Easy Gluten-Free Pancakes – Laura Fuentes
- Homemade Buttermilk Pancakes – Salt and Baker
- Lemon Poppy Seed Pancakes with Raspberry Syrup – Life Made Simple
- Vanilla Cinnamon Buttermilk Pancakes – The Chunky Chef
- Pumpkin Pancakes with Buttered Pecan Maple Syrup – Life Made Simple
For the pancakes:
- 1 1/4 c. all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/3 c. buttermilk
- 1 c. overly ripe mashed bananas
- 1/4 c. brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 2 tbsp. butter, melted
For the topping:
- 1/2 c. creamy peanut butter, warmed
- 2 tbsp. mini chocolate chips optional
- slices of banana (optional)
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt.
- In a small mixing bowl, add the buttermilk, mashed banana, brown sugar, egg, vanilla extract, and melted butter. Lightly beat until combined.
- Add the wet ingredients to the dry ingredients and mix until just combined, being sure to not overmix. Lumps make for fluffy pancakes! You may need to add a tablespoon or two of additional buttermilk to get the right consistency.
- Allow the batter to rest for 10 minutes, meanwhile, place a large pan over medium heat and add ½ tbsp. of butter. Scoop the batter out using ⅓ measuring cup and pour into the center of the heated pan. Allow the pancakes to cook approximately 2 minutes or until you see small bubbles on the surface of the pancake. Flip, and cook for 1-2 additional minutes. The pancakes should be lightly golden brown in color.
- Drizzle melted peanut butter between layers of pancakes. Sprinkle with mini chocolate chips and top with banana slices, if desired.
- Warm your peanut butter by adding it to a microwave-safe mixing bowl and heating on half powder for 30 seconds to 1 minute. - For extra fluffy pancakes, whip the egg white until stiff peaks form and fold in at the very end.