Best Banana And Peanut Butter Pancakes Recipes
PEANUT BUTTER BANANA PANCAKES
Wake up to warm peanut butter banana pancakes, a sweet twist on the traditional pancake. Filled with chopped bananas and peanut butter, these pancakes couldn't be easier to make! Just add Bisquick™ Gluten-Free mix, water, sugar, salt and an egg - and your peanut butter banana breakfast will be ready in no time.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat griddle or skillet over medium heat (375°F). Brush with vegetable oil if necessary or spray with cooking spray without flour before heating. In medium bowl, stir Bisquick mix, warm water, peanut butter, granulated sugar, salt and egg with whisk. Fold in chopped banana.
- For each pancake, pour 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown. Top pancakes with sliced banana; sprinkle with powdered sugar.
Nutrition Facts : Calories 308, Carbohydrate 31 g, Fat 1 1/2, Fiber 4 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 474 mg
PEANUT BUTTER BANANA PANCAKES
I have a common pancake recipe that I modify from time to time. This one tastes fantastic with warm maple or strawberry syrup. I freeze leftover pancakes and reheat in the toaster, spreading them with strawberry or raspberry jam. Yum!
Provided by ELFMAN42
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat a griddle to medium heat.
- Whisk flour, baking powder, sugar, and salt together in a mixing bowl. Combine milk, banana, peanut butter, egg, canola oil, and vanilla extract in a separate bowl; pour into the flour mixture and whisk together until thoroughly mixed.
- Ladle batter in 1/4 cup portions onto hot griddle. Cook until tiny air bubbles form on top, 2 to 5 minutes; flip and continue cooking until the bottoms are browned, 2 to 3 minutes. Repeat with remaining batter. Keep finished pancakes warm.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 18.5 g, Cholesterol 15.7 mg, Fat 5.8 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 1.3 g, Sodium 389.6 mg, Sugar 4.2 g
BANANA AND PEANUT BUTTER PANCAKES
Lightly sweet pancakes with a hint of peanut butter and little chunks of banana. Flavorful enough that you don't even need the syrup. Makes little pancakes that are easy for little fingers to pick up and dunk in syrup, or cut into pieces for littler ones. Add more or less milk to make thicker or thinner pancakes. Makes enough for Mom and a few small kids.
Provided by Toby's Mom
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine flour, baking powder, brown sugar, and salt in a large bowl. Mix in the peanut butter until the texture resembles cornmeal. Add milk and vanilla; stir just until blended. Stir in the banana pieces.
- Heat a large skillet over medium heat, and coat with cooking spray. Spoon batter onto the skillet, using approximately 2 tablespoons to form each silver dollar pancake. Cook until pancakes are golden brown on both sides; serve hot.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 38.6 g, Cholesterol 7.3 mg, Fat 10.3 g, Fiber 2.5 g, Protein 10.6 g, SaturatedFat 2.9 g, Sodium 410.5 mg, Sugar 10.1 g
BANANA PEANUT BUTTER PANCAKES WITH PEANUT BUTTER SYRUP
Provided by Food Network
Time 25m
Number Of Ingredients 10
Steps:
- 1.WHISK together syrup and 1/4 cup peanut butter in medium microwave-safe bowl until smooth. Microwave on HIGH 30 to 60 seconds to warm.
- 2.MASH 1 banana in large bowl. Add pancake mix, buttermilk, eggs, cinnamon and remaining 2 tablespoons peanut butter. Stir until well blended.
- 3.COAT griddle with no-stick cooking spray. Heat over medium heat. Pour 1/4 of the batter for each pancake onto griddle. Cook pancakes until bubbles begin to break on surface. Turn and cook until golden brown.
- 4.SLICE remaining banana into medium bowl. Stir in sliced strawberries. Serve pancakes topped with sliced fruit and peanut butter syrup.
PEANUT BUTTER & BANANA PANCAKES
I make this often for my family, and there are NEVER any leftovers. It's a great way to use up over-ripe bananas and sneak a fruit and a good protein source past the kids!
Provided by Heather3271
Categories One Dish Meal
Time 25m
Yield 24-28 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oiled griddle to 350 degrees.
- In a large mixing bowl, combine milk and eggs; mix well.
- Add mashed bananas and peanut butter.
- Gently stir in Bisquik mix. Batter should be thin but not runny.
- Pour out scant 1/3 cup of batter onto griddle. (I cook 8 pancakes at a time on my electric griddle.)
- Once edges are dry and cooking side is golden brown, turn pancake and cook on that side until golden brown.
- Serve immediately.
- NOTES: These freeze very well. Thaw in microwave and serve immediately.
Nutrition Facts : Calories 159.3, Fat 6.9, SaturatedFat 1.7, Cholesterol 31.8, Sodium 261.2, Carbohydrate 20.1, Fiber 1.3, Sugar 6.5, Protein 5
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