By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
964 cal · 30 min
Peanut Butter and Banana Pancakes
Recipe GLPRbe0962d8fa491a
Fluffy whole wheat pancakes infused with creamy peanut butter and studded with fresh banana slices. This hearty breakfast delivers rich, nutty flavor with natural sweetness from ripe bananas. Perfect for a satisfying morning meal that keeps you fueled throughout the day.
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Ingredients
1 cup whole wheat flour
1 tablespoon baking powder
¼ teaspoon salt
1 tablespoon sugar
½ cup creamy peanut butter
1 large egg
1 cup whole milk
2 tablespoons vegetable oil
2 ripe bananas, peeled and sliced
Directions
Preheat a nonstick skillet or griddle over medium heat. Lightly brush with oil if needed to prevent sticking.
In a blender, combine the flour, baking powder, salt, sugar, peanut butter, egg, milk, and vegetable oil. Blend on high speed for 1–2 minutes until the batter is completely smooth with no lumps.
Once the skillet is hot, pour about ⅓ cup of batter onto the surface. Immediately arrange several banana slices on top of the wet batter, pressing them gently to adhere.
Cook for 2–3 minutes until bubbles form across the surface and the edges appear set and dry. Flip carefully and cook the reverse side for about 30 seconds until lightly golden.
Transfer the cooked pancake to a plate. Repeat steps 3–4 with the remaining batter.
Serve the warm pancakes topped with additional banana slices. Enjoy immediately with your favorite toppings such as syrup, honey, or yogurt.
Comments
Every ingredient is a staple at any Charlotte grocery chain; you'll spend under $3 for two servings once you account for the low cost of flour, eggs, peanut butter, and bananas. The stated 30 minutes is honest for mixing and cooking—maybe 25 if you're efficient. This is a solid breakfast that reheats fine in the toaster or microwave, and the peanut butter adds real protein and staying power for a weekday morning.
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