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Peanut Butter and Banana Pancakes

Am I the only one who does this? Goes to the store and her stomach is bigger than her belly? So she ends up getting about 10 more bananas than she really needs…and they all turn brown and her toddler won’t eat them because “eeeeee! They’re brown!” Does that happen to anyone else? So, I’m always looking for ways to use browned bananas. And yes, sometimes I even buy them already brown to stick in the freezer so I can make banana bread any time I want – and who can know when that craving might hit?

Anyway, I had some browned bananas and I wanted pancakes, so this is what I came up – and I have to say, they’re SO good. Then again, peanut butter would probably make dirt edible.

In a small saucepan, melt ¼ cup peanut butter and ¼ cup butter. Don’t boil it, just melt it. I boiled mine a bit because I got distracted by a cup of coffee. It happens.

In a large mixing bowl, combine all the ingredients below (except bananas), including the pb mixture. Stir it using a whisk to make sure it’s smooth. When it’s combined, dice two ripe bananas and stir those in too. It should be chunky now…chunky monkey.

Warm up your griddle or skillet. Rub some butter or coconut oil over it. I usually use butter, but used coconut oil this time. When the griddle is hot, pour some batter out on it. Some people say to use ¼ cup batter….but I hate tiny pancakes, so I make mine BIG. I like to imagine I live in Texas when it comes to pancakes.

For some strange reason, my Mama’s griddle ALWAYS sticks on the first batch of pancakes…and only the first. I cannot figure this out and it’s driving me bananas (pun intended). I know it’s hot enough when I pour out the batter. It’s a mystery!

When they’re bubbly, flip and cook on the other side. Inhale the scent. Ahhhhh!

This makes a rather large batch of pancakes, about 20 big ones. I like this recipe because it feeds us for two mornings and then I still have some left over to freeze for a quick breakfast…or when I accidentally sleep in. It happens.

When I want to cook them after they’re frozen, I usually reheat them in my toaster oven.

PS – These are really delicious with blueberries served on top. *Slobber*

 

Peanut Butter and Banana Pancakes

  • 2 ½ cups whole wheat pastry flour
  • 2 tablespoons baking powder
  • 2 tablespoons sucanat (or brown sugar)
  • 1 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • ¼ cup butter
  • ¼ cup peanut butter
  • 2 cups milk, plus more for thinning as needed
  • 2 diced ripe bananas
  1. In a small saucepan, melt the butter and peanut butter.
  2. In a large mixing bowl, combine all ingredients except bananas. Stir with whisk to get rid of lumps.
  3. Stir in bananas. You may need to add more milk to get the batter as thin as you like. I usually add about ½ up more milk.
  4. Pour batter out onto hot griddle.
  5. Cook until you see bubbles and the sides begin to set. Flip and cook until done. Serve hot with maple syrup.

Freeze remaining pancakes if desired.

Yield: 20 large pancakes

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Comments

  3. We just love pancakes and often have them for brunch on the week end and we would really enjoy your recipe. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great week and come back soon!
    Miz Helen

    Reply

  6. I need to try this as peanutbutter and banana are most favorite of mine. Thanks for sharing with Hearth and Soul blog hop.

    Reply

  7. These look incredible. We are a peanut butter fanatic family so I think these will be a hit. Another fine use for brown bananas- peanut butter and bananas between two pieces of toast for breakfast. Maybe some honey drizzled in there. Can’t be beat. Or mashed up in oatmeal.

    Reply

    • We looooooooooooooooooooooooove peanut butter and banana sandwiches! They’re a regular around here for lunch. 🙂

      Reply

  8. Ok, I’m back. I used only 2 teaspoons to make these, and it worked out ok. I also adapted them to gluten and dairy free so my son could eat them, so I added in some xanthan gum. Really thick, so I thinned it out a lot with almond milk. Got tired of making pancakes, so I threw some in a muffin pan to make muffins…..Results pending. I also threw some chocolate chips in some of the pancakes/muffins. YUM! Just need to do some more tweaking and this will be an awesome go-to GFCF recipe.

    Reply

    • Ha! 🙂 Yes, you can get tired of making them pretty quick…it’s a big batch. I like cooking in big batches so I can freeze for quick breakfasts. Cooking on a griddle helps because I can do three at a time. Hope the muffins turn out!!

      Reply

  10. I never have this problem anymore. I buy what seems like a million bananas… and my family eats them in like 3 days. Or less. So next time, I will buy a million plus a few, and make these pancakes, because they sound awesome 🙂

    Reply

    • Annie used to eat a ton of bananas…but she’s held back recently. I can’t eat a lot in one sitting anymore, so we’re going through a lot less – but 6 months ago, I would have agreed with you! 🙂

      Reply

  11. I’m getting ready to make these and just wanted to double-check; 2 Tablespoons baking powder? Or teaspoons? Just wanted to make sure as it sounded like a lot!

    Reply

    • 🙂 Tablespoons are correct. Makes them fluffy. This is my go-to base recipe. I just jazzed them up with pb and bananas.

      Reply

  14. I do the same thing with our bananas and we’re big banana fans around here. Another option (I made it last night, actually) is banana “ice cream”. It’s literally just bananas. Slice up your ripe bananas and freeze them. When you’re ready, pull them out, throw them in the food processor and process until they’re smooth and creamy. Sometimes I need to add a *little* milk or yogurt to get an “ice cream” consistency, but it’s so good!

    Reply

  16. An easy thing that I like to do with just-overripe bananas is to make a banana shake..with a couple scoops of vanilla ice cream, a very ripe banana and a cup or more of milk in a blender. no cooking involved, which is what I like. and it tastes good.

    Reply
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