Fluffy, nutty, and naturally sweet, peanut butter banana pancakes taste like an indulgence but are made with wholesome, nourishing ingredients. These pancakes are fluffy, protein-rich, and perfect for busy mornings or weekend brunch. The combination of nutty richness and fruity sweetness creates a balanced, satisfying bite in every forkful. Drizzle with honey, pile on fresh fruit, or enjoy them plain—no matter how you serve them, these pancakes are pure breakfast bliss.
Ready to whip up a stack? Let’s dive into this easy, flavor-packed recipe.
Table of contents
Ingredient lineup
To create the perfect peanut butter banana pancakes with the best flavor combo, gather these essential ingredients along with optional add-ins to enhance texture and taste.
The essentials
- Ripe bananas: naturally sweet and help create fluffy, moist pancakes.
(Substitute: unsweetened applesauce for a milder fruit flavor.) - Peanut butter: adds richness and protein while enhancing the banana flavor.
(Substitute: almond butter or sunflower seed butter for a nut-free option.) - All-purpose flour: provides structure for light, fluffy pancakes.
(Substitute: oat flour for a gluten-free version.) - Eggs: bind ingredients together and create a tender texture.
(Substitute: flax eggs for a plant-based alternative.) - Milk: keeps the batter smooth and pourable.
(Substitute: almond, oat, or coconut milk for a dairy-free option.) - Baking powder: helps the pancakes rise and become airy.
- Cinnamon: enhances the banana and peanut butter flavors with warmth.
- Salt: balances the sweetness and enhances flavor.
Optional flavor boosters
- Vanilla extract: adds depth and enhances the natural sweetness.
- Maple syrup or honey: a touch of natural sweetness to complement the bananas.
Crunchy add-ons
- Chopped nuts (walnuts or pecans): add texture and a nutty crunch.
(Substitute: pumpkin seeds for a nut-free option.) - Chocolate chips: melt into the pancakes for a touch of sweetness.
(Substitute: cacao nibs for a less sweet alternative.)
Optional toppings
- Sliced bananas: double down on the banana flavor.
- Drizzle of peanut butter: enhances the nutty richness.
- Greek yogurt: adds creaminess and a protein boost.
Step-by-step directions
These peanut butter banana pancakes come together in no time—just follow these easy steps for a stack of perfection!
Mash the bananas and mix the wet ingredients
In a large bowl, mash the ripe bananas until mostly smooth, leaving a few small lumps for texture. Whisk in the peanut butter, eggs, milk, and vanilla extract (if using) until the mixture is thick but pourable.
Combine the dry ingredients
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt—this helps everything mix evenly and prevents clumping.
Make the pancake batter
Gently mix the dry ingredients into the wet mixture, stirring just enough to bring everything together—no overmixing! That’s the secret to light, fluffy pancakes instead of dense ones. If you’re feeling extra indulgent, go ahead and fold in some chocolate chips or chopped nuts for a little extra crunch or sweetness. Let the batter sit for 5 minutes so the flavors meld and the texture turns just right.
Cook the pancakes
Warm up a nonstick pan or griddle over medium heat and lightly coat it with butter or oil. Once the pan is ready, pour about ¼ cup of batter per pancake, letting it spread naturally. Cook for 2–3 minutes, watching for bubbles to form on the surface and the edges to look set—that’s your cue to flip! Gently turn the pancakes over and cook for another 1–2 minutes until they’re golden brown and perfectly fluffy. If they’re browning too quickly, turn the heat down a notch—medium heat is the magic spot for pancakes that are cooked through without burning..
Serve and enjoy
Stack the warm pancakes high and top with sliced bananas, a drizzle of peanut butter, and your favorite toppings. Serve immediately with maple syrup or yogurt for an extra indulgent treat.
Pro oh là là tips
Take your peanut butter banana pancakes to the next level with these easy customizations, flavor boosts, and delicious pairing ideas.
Customization and variations
- Lighten them up: swap half the flour for whole wheat flour to add fiber while keeping the pancakes fluffy.
- Go flourless: blend oats into oat flour or use almond flour for a gluten-free alternative.
- Boost the protein: add a scoop of vanilla or peanut butter protein powder for a filling breakfast.
- Indulge in chocolate: stir in dark chocolate chips or drizzle with melted chocolate for a dessert-like treat.
- Try a nutty crunch: top with crushed peanuts, walnuts, or pecans for added texture.
- Add a fruity touch: mix in diced strawberries or blueberries for extra sweetness.
- Spice it up: enhance flavor with a pinch of nutmeg, cardamom, or pumpkin spice.
- Ditch refined sugar: swap in mashed dates or a drizzle of maple syrup for natural sweetness
Servings and pairings
- Pair with a warm drink: these pancakes go perfectly with a cozy cup of hazelnut coffee or a hot lemon balm drink.
- Add a smoothie boost: serve alongside a strawberry-blueberry banana smoothie for a fruity, nutrient-packed meal.
- Top with Greek yogurt: adds creaminess and protein while balancing the sweetness.
- Make it a brunch platter: serve with scrambled eggs, crispy turkey bacon, or veggie-packed omelets for a complete meal.
- Make a peanut butter drizzle: thin peanut butter with a splash of milk and honey for a silky, pourable topping.
- Serve with a fresh fruit medley: serve with a side of sliced apples, pears, or berries to enhance the natural sweetness and add a refreshing contrast.
Frequently asked questions
Why are my banana pancakes rubbery?
Banana pancakes can turn rubbery if the batter is overmixed. Stirring too much develops the gluten in the flour, leading to a dense, chewy texture. To avoid this, gently fold the wet and dry ingredients together until just combined. Using too much banana or not enough leavening can also make them heavy.
Why are my pancakes never fluffy?
Flat pancakes are often the result of expired baking powder, overmixed batter, or a pan that’s too hot. To get fluffy pancakes, use fresh baking powder, mix the batter gently, and let it rest for a few minutes before cooking. Cooking over medium heat ensures even rising.
Is baking soda or baking powder better for pancakes?
Baking powder is generally better for pancakes because it provides consistent lift and fluffiness. Baking soda requires an acidic ingredient (like yogurt or buttermilk) to activate, so if your recipe doesn’t include one, stick with baking powder for the best results.
How to get golden pancakes?
For golden, evenly cooked pancakes, use a well-heated nonstick pan or griddle lightly greased with butter or oil. Medium heat is ideal—too high will burn the outside before the inside cooks, while too low can make them pale and dry.
What is a common mistake beginners make when cooking pancakes?
One of the biggest mistakes is flipping too early or pressing down on the pancakes while cooking. Flipping too soon can lead to undercooked centers, while pressing down removes air, making them dense instead of fluffy. Let them cook undisturbed until bubbles form before flipping gently.
These peanut butter banana pancakes prove that simple ingredients can turn into something amazing. They’re soft, naturally sweet, and packed with flavor, making them a go-to breakfast for any occasion. Pair them with a hot cup of coffee, add a drizzle of maple syrup, or top them with crunchy granola for an extra twist. However you enjoy them, these pancakes are sure to brighten your morning.
What’s your go-to pancake topping? Drop your favorites in the comments! Bon appétit!
Recipe card
Print
Peanut butter banana pancakes
- Total Time: 25 minutes
- Yield: 8–10 pancakes 1x
Ingredients
- 2 ripe bananas, mashed
- ¼ cup peanut butter
- 2 large eggs
- ¾ cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (optional)
- ¼ cup chocolate chips (optional)
- ¼ cup chopped walnuts or pecans (optional)
- Optional toppings: sliced bananas, drizzle of peanut butter, Greek yogurt, maple syrup
Instructions
1️⃣ Mash the bananas and mix the wet ingredients
In a large bowl, mash the bananas until mostly smooth. Whisk in the peanut butter, eggs, milk, and vanilla extract until well combined.
2️⃣ Combine the dry ingredients
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt to evenly distribute everything.
3️⃣ Make the pancake batter
Gently fold the dry ingredients into the wet mixture until just combined. If using chocolate chips or nuts, stir them in now. Let the batter rest for 5 minutes.
4️⃣ Cook the pancakes
Heat a nonstick pan or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter per pancake onto the pan. Cook for 2–3 minutes, until bubbles form and edges set. Flip and cook for another 1–2 minutes until golden brown.
5️⃣ Serve and enjoy
Stack the pancakes and top with sliced bananas, a drizzle of peanut butter, and your favorite toppings. Serve immediately with maple syrup or yogurt.
Notes
Pro oh là là tip: for extra fluffy pancakes, let the batter rest for at least 5 minutes before cooking—this allows the baking powder to activate for a better rise.
- Prep Time: 10 minutes
- Rest Time: 5 minutes
- Cook Time: 10 minutes