Peanut Butter and Banana Pancakes Recipe
Thick, soft pancakes with peanut butter and banana slices are a breakfast that often appears in the U.S. on weekends, when there’s more time for a lazy morning. They’re a bit like a cross between classic pancakes and a peanut butter sandwich, just in a more indulgent form. They also work great as a sweet dinner after a long day.
These pancakes combine the fluffiness of classic American breakfast pancakes with the intense flavor of peanut butter and the sweetness of banana, like the iconic PB&J sandwich but in a warm, cozy version. Thanks to the peanut butter they’re more filling than regular pancakes, so they’re perfect when you need a solid start to a lazy weekend day.
Chef's tips
Don’t overmix the batter – as soon as the flour disappears, put the spoon down, because overdoing it will turn fluffy pancakes into rubbery discs. Keep the pan over medium, not maximum heat; if the pancakes brown too quickly while staying raw inside, lower the heat and give them a bit more time. Before each new batch, lightly wipe the pan with a paper towel dipped in a little oil so the next pancakes don’t soak up too much fat.
How to serve
Serve them in a tall stack with banana slices, maple syrup, and a little extra peanut butter on top – just like in American diners for breakfast. To drink, go for a large coffee with milk or a mug of hot cocoa if you’re serving them as a late, comforting dinner after a long day. They’re a great idea for a Sunday family brunch or a sweet meal after coming back from a winter walk.
Ingredients
- wheat flour about 1.5 cups - 180 g
- baking powder - 2 teaspoons
- sugar - 2 tablespoons
- salt - 0.25 teaspoons
- milk at room temperature - 250 ml
- egg at room temperature - 1 piece
- peanut butter smooth or crunchy - 3 tablespoons
- butter melted, plus a little for frying - 2 tablespoons
- banana for serving, sliced - 2 piece
- maple syrup or honey, for drizzling - 3 tablespoons
- vegetable oil for frying, can be mixed with butter - 1 tablespoon
Preparation
- In a bowl, mix together the flour, baking powder, sugar, and salt.
- In a second bowl, combine the milk, egg, melted butter, and peanut butter. Whisk until the mixture is smooth (it may be lumpy from the peanut butter at first, just whisk a bit longer).
- Pour the wet ingredients into the dry and gently stir with a spoon just until combined. Small lumps of flour can remain – don’t overmix, or the pancakes will turn out tough.
- Let the batter rest for 5 minutes. In the meantime, heat a pan over medium heat and lightly grease it with oil and a little butter.
- Pour portions of batter onto the pan, about 2–3 tablespoons per pancake, leaving some space between them. Fry for 2–3 minutes, until small bubbles appear on the surface and the edges start to set slightly.
- Flip the pancakes and cook for another 1.5–2 minutes, until golden and springy to the touch.
- Transfer the cooked pancakes to a plate and cover loosely with aluminum foil or another plate so they don’t cool down.
- Serve stacked, topped with banana slices and drizzled with maple syrup or honey. You can add an extra teaspoon of peanut butter on top.
Storage
Usmażone pancakes wystudź, przełóż papierem do pieczenia i włóż do pojemnika. W lodówce wytrzymają do 2 dni, w zamrażarce do 1 miesiąca. Podgrzewaj na suchej patelni, w tosterze lub w piekarniku, aż będą ciepłe i miękkie.
