If you're a fan of the classic peanut butter and banana combo, these pancakes are sure to become a favorite. They're perfect for a weekend breakfast or a special brunch, bringing together the rich taste of peanut butter with the natural sweetness of bananas.
Let's break down the stars of this recipe. Start with all-purpose flour — it provides the structure for your pancakes, keeping them light and fluffy. A touch of sugar adds sweetness, balancing out the other flavors. The baking powder and baking soda are your leavening agents, giving rise to the perfect pancake. A pinch of salt enhances all the flavors, so don't skip it.
For the wet ingredients, milk adds moisture and helps create a smooth batter. Creamy peanut butter is the hero here, offering a rich, nutty taste. Vegetable oil keeps the pancakes tender, while a large egg binds everything together. Finally, a splash of vanilla extract adds a lovely aromatic note.
Top the cooked pancakes with ripe bananas for a fresh, sweet finish. They pair wonderfully with the peanut butter in the batter, creating an irresistible combination.
These pancakes are delightful as they are, but you can take them up a notch with some maple syrup or a dollop of whipped cream. If you're feeling indulgent, sprinkle some chocolate chips or chopped nuts on top. For a balanced breakfast, serve them with a side of crispy bacon or a bowl of fresh berries.
Start by gathering all your ingredients. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. This helps ensure everything is evenly distributed, so you get consistent pancakes every time.
In a separate bowl, combine the wet ingredients. Pour the milk, peanut butter, oil, egg, and vanilla extract into the bowl. Use a whisk or a fork to mix until the batter is smooth. Don't worry if there are a few small lumps of peanut butter — they'll melt into the pancakes as they cook.
Now, pour the wet ingredients into the dry mixture. Stir gently until just combined. Overmixing can make your pancakes tough, so stop as soon as you don't see any dry flour. It's okay if the batter is a little lumpy.
Heat a non-stick skillet over medium heat. Once it's hot, lightly grease it with butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface — this usually takes about 2-3 minutes.
Flip the pancake carefully and let it cook on the other side until golden brown, about another 2 minutes. Repeat with the remaining batter, greasing the skillet as needed. Serve the pancakes warm, piled high with sliced bananas on top.
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