These peanut butter banana pancakes are easy to make ahead of time. They feature peanut butter powder and are a great way to use over-ripe bananas.
Lately I've been on a peanut butter banana pancake kick.
There are just some flavors that go together, and some foods that do a particularly good job of satisfying the appetite. Peanut butter? Bananas? Check and check.
If you're looking for ways to refresh your morning menu, these pancakes might be a great starting point. While they're still a bit of an indulgence (I mean, maple syrup!), I like that I can control the amount of sweetness in the batter by choosing peanut butter powder with no added sugar.
With only five ingredients, peanut butter banana pancakes are simple to prep and even keep well for later.
Can These Pancakes Be Gluten-Free?
Yes, they can! Use all-purpose gluten-free flour. I like using Cup 4 Cup.
It's possible the gluten-free batter may be thicker than ideal. You might need to add a tiny bit of water.
Another gluten-free pancake option is sourdough pancakes.
What's the Secret to Good Pancake Consistency?
Pancakes that are cooked on the outside and raw on the inside are sad! You can avoid this by adjusting your burner temperature properly. These pancakes need to be cooked low and slow.
This batter is fairly thick, so be patient — and you can always use a spatula to take a peek at the underneath side before you decide to flip. It will be a nice golden color when it's ready.
How Far Ahead Can I Make These Peanut Butter Banana Pancakes?
You can easily freeze these pancakes — perfect for if you end up with too many for one meal, or just want to make up a batch well ahead of time. They're also fine in the refrigerator for about a day or so. See the recipe card for reheating instructions.
My other pancake recipes (sourdough pumpkin, sourdough blueberry, and sourdough oatmeal) also keep well in the freezer!
How to Make Peanut Butter Banana Pancakes
Start by mashing some bananas. Slightly overripe ones are the best to work with, and you can slice them into chunks to make it even easier.
Mash until they're a pretty even consistency.
Next, add four eggs and whisk.
Now it's time to add the dry ingredients: flour, peanut butter powder, and possibly some salt (depending on whether your peanut butter powder already has it or not).
Whisk everything together, but be careful not to overmix.
Take a few minutes to get your griddle pre-heated. Use medium-low heat since this batter is fairly thick.
In the photos, I'm using the griddle on my stovetop. If your stove doesn't have a griddle, or if you're traveling, I recommend this Lodge cast iron griddle.
I like to use a measuring cup to help me make similar-sized pancakes – a ⅓ cup is about right.
If you're used to looking for bubbles to know when it's time to flip, that may not work as well here. Instead, use a spatula to check the bottom of the pancakes for doneness.
Once you've flipped the pancake, continue cooking until you can see that both sides are golden.
After you transfer cooked pancakes to a plate, you can keep them warm in a low-heated oven while you cook the rest of the batter.
I recommend the classic warm butter and maple syrup or honey to top these off! Serve right away while still warm. Refrigerate or freeze any leftovers.
Peanut Butter Banana Pancakes
Ingredients
- 3 bananas, ripe Slightly overripe, browning bananas work best.
- 4 eggs
- ½ cup all-purpose flour AP gluten-free flour works well here. You may need to add about ½ ounce water if the gluten-free batter seems too thick.
- 2 tablespoons peanut butter powder I prefer peanut butter powder without added sugars.
- ⅛ teaspoon sea salt (optional) Skip if your peanut butter powder contains salt.
- oil spray (or melted butter) for griddle, optional
Instructions
Make the Batter:
- Peel bananas and add to a large mixing bowl. Mash with a fork until shiny and smooth.
- Add the eggs and whisk until incorporated.
- Add the flour, peanut butter powder and (optionally) salt. Gently whisk, avoiding over-mixing.
Make the Pancakes:
- Preheat a griddle over medium-low heat. Note that these pancakes need to be cooked low and slow. If the heat is too high, the outside will cook and the inside will be gummy.Spray with oil (or brush with butter) if not non-stick.Use a ⅓ cup measuring cup to pour batter onto the hot griddle, using the back of the cup to help shape the pancake into a circle if desired. Note that this is a very thick batter and likely will not spread out much on the griddle.
- As the pancake cooks, the edges will begin to pull away from the griddle. Use a large, flexible spatula to test the bottom of the pancake and check to see if it's golden. You can also look for bubbles setting in the pancake to know when to flip, but because this batter is so thick, the bubbles are a less reliable method.When the bottom of the pancake is golden, flip it. Cook until both sides are golden.Repeat with remaining batter.
- Keep pancakes warm in a 190°F oven while you finish cooking the batter, or until ready to serve.Serve warm butter and maple syrup or honey.Leftover pancakes (Fridge): Wrap pancakes in foil and store for up to one day in the fridge. Reheat in a toaster, toaster oven or microwave until warm (about 30 seconds).Leftover pancakes (Freezer): To freeze, wrap the pancakes in wax paper and store in an air-tight container for up to 2 months. Reheat in a 350°F oven for 8-10 minutes, on a griddle until warm, or in the microwave for 1-2 minutes.
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