Peanut Butter Banana Pancakes

5 from 2 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: people

Calories: 210kcal

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

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.

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.

Yields: 8-9 pancakes (2-4 servings)