Peanut Butter And Banana Pancakes Recipe

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It's a good thing we stock up on peanut butter, because we're going to need it. Averie Sunshine's new cookbook, Peanut Butter Comfort, has over 100 innovative, delicious and yes, totally comforting peanut butter recipes. First up, peanut butter and banana pancakes using the sweet stuff in every step.

Peanut butter and bananas are a favorite combination and these pancakes are made with peanut butter and bananas twice. First, peanut butter and bananas are incorporated into the batter. Then, the finished fluffy hotcakes are topped with caramelized bananas and peanut butter-infused maple syrup. For those weekend mornings, brunches or days where you want to jazz up your usual pancakes, this recipe delivers.

Reprinted with permission from Peanut Butter Comfort

Peanut Butter And Banana Pancakes Recipe
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medium-sized pancakes
  • 1 large egg
  • 1/4 cup creamy peanut butter
  • 1 medium ripe banana
  • 3/4 cup cream or milk
  • 2 tablespoons granulated sugar
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 banana
  • 2 tablespoons light brown sugar
  • 1 tablespoon butter
  • 1/2 teaspoon cinnamon
  • 1/4 cup cream or milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup maple syrup
  • 1 tablespoon creamy peanut butter
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  1. In a large mixing bowl, combine the egg, peanut butter, mashed banana, cream, sugars, cinnamon and vanilla and whisk until combined. There will be some lumps in the batter because of the banana and peanut butter swirls will be present. Add the remaining ingredients and stir until just combined; don’t overmix after adding the flour or the pancakes will be tough.
  2. Spray a non-stick skillet with cooking spray and place about 3 tablespoons of batter per pancake onto the skillet. Cook pancakes over medium-high heat on the first side for about 3 minutes and on the second side for 1 1/2 to 2 minutes, or until browned and done. Repeat until all batter is gone.
  3. Heat oven to 175 or 200°F and place finished pancakes in an oven-safe baking dish to keep them warm while cooking the remaining pancakes and making the caramelized bananas.
  4. In the same skillet used for the pancakes (no need to wash it; just wipe it with a paper towel), spray more cooking spray, add the banana slices and sear them for about 1 minute over medium high heat.
  5. Add the brown sugar, butter, cinnamon and cream and cook over medium heat, stirring gently and continuously, for about 3 minutes, or until sauce begins to thicken, reduce, brown and caramelize. Turn off the heat, add the vanilla and stir to incorporate, using caution when adding the vanilla because it could bubble up. Immediately pour the caramelized bananas and sauce over pancakes.
  6. Combine all ingredients in a small bowl and whisk or stir until smooth. Drizzle over the pancakes and bananas.
  7. Leftover pancakes will keep in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months; reheat pancakes in the microwave or in a skillet—they make for a quick breakfast option on busy mornings; or wrap in plastic wrap and toss into lunch boxes.
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