PB&J Banana Pancakes Recipe

This PB&J Banana Pancakes Recipe is a fluffy and jam-filled recipe, which is made with ripe bananas and creamy peanut butter. It’s the perfect 30-minute meal, ready in about 25 minutes.

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PB&J Banana Pancakes Recipe Ingredients

• 1 3/4 cups Whole Wheat Pastry Flour Or All-Purpose Flour
• 2 tsp. Baking Soda
• 2 tsp. Baking Powder
• 1 tsp. Ground Cinnamon
• 1/2 tsp. Salt
• 1 Large Egg
• 2 Medium-sized Ripe Bananas
• 1 1/4 cups Nonfat Milk (or 1% Or 2%)
• 2 tsp. Canola Oil
• 1/3 cup Smooth Peanut Butter
• 1/2 tsp. Vanilla Extract
• 1/2 cup Jam, Such As Strawberry, Raspberry, Blackberry
• Maple Syrup And Fresh Fruit, To Serve

How To Make PB&J Banana Pancakes

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
2. Mix Wet Ingredients: In a separate medium-sized bowl, whisk the egg. Add the bananas and mash them with the back of a fork until they are fairly smooth (a few lumps are okay). Add the milk, canola oil, peanut butter, and vanilla extract, and whisk well to combine.
3. Make the Batter: Pour the wet banana mixture into the dry flour mixture and stir gently with a spatula just until combined. Be careful not to overmix; a few lumps are fine.
4. Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat. Lightly coat the skillet with cooking spray. Using a scant ¼ cup of batter for each pancake, scoop the batter into the skillet, leaving space between each one.
5. Fill and Flip: Dollop 1 teaspoon of jam into the center of each uncooked pancake. Use a spoon to cover the jam with a little more batter to seal it in. Cook until the edges start to set and bubbles appear on the surface, then flip and cook until the other side is golden brown and the pancake is cooked through. Repeat with the remaining batter.

Recipe Tips

• How to get fluffy pancakes? The most important rule is not to overmix the batter. Stir just until the wet and dry ingredients are combined. A few lumps are perfectly normal and lead to a more tender, fluffy pancake.
• How do I keep the jam from leaking out? The trick is to create a good seal. After you dollop the jam in the center, make sure you cover it completely with a little more batter, connecting it to the pancake base all the way around the jam.
• Can I use a different kind of jam? Absolutely! Strawberry, raspberry, grape, or apricot jam would all be delicious. Use whatever your favorite “J” is in a PB&J.
• How ripe should the bananas be? The riper, the better! Overripe bananas with lots of brown spots are sweeter and mash more easily, making them perfect for pancake batter.

What To Serve With PB&J Banana Pancakes

These pancakes are a complete breakfast treat, but they are even better with a few classic toppings.

• A drizzle of maple syrup
• Extra fresh fruit, like sliced bananas or berries
• A dollop of extra peanut butter or jam
• A side of crispy bacon or sausage links

How To Store Pancakes

• Refrigerate: Store leftover pancakes in an airtight container or zip-top bag in the refrigerator for up to 3 days.
• Freeze: For longer storage, let the pancakes cool completely. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag. They can be frozen for up to 3 months. Reheat in the toaster or microwave.

PB&J Banana Pancakes Nutrition Facts

• Calories: 450 kcal
• Carbohydrates: 65g
• Protein: 15g
• Fat: 16g
• Saturated Fat: 3g
• Sodium: 750mg
• Sugar: 25g

Nutrition information is estimated for a serving of 3 pancakes and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Fig and Blue Cheese Bruschetta Recipe
• Lemon Raspberry Cake Recipe
• Cornmeal Muffins with Blackberry Jam Recipe