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These banana peanut butter pancakes with instant peanut butter are for all the peanut butter lovers out there! I know these pancakes really blew me away, and they’re a must-have for a fun Sunday morning breakfast!
Fluffy Peanut Butter Pancakes!
These pancakes are ultra fluffy! Who doesn’t love pancakes that are so soft and have a nice, wholesome feeling? I achieved the fluffiness by making the batter with equal parts whole wheat flour and equal parts all-purpose flour. The whole wheat flour adds the nice golden brown color and the body to the pancakes. Also, it will give you some extra fiber in this stack! A great bonus!
PB and B - a Classic!
Peanut butter and banana is just a classic combination that I just can’t get enough of! What I love about these pancakes is the powdered peanut butter used here. Powdered peanut butter is awesome because I find there’s a very prominent peanut taste, which I really look for in a good peanut butter. Also, because it’s a powder, it will blend easily in the pancake batter. In this recipe, we’re going to be using the powdered peanut butter in the batter so we have the pancakes themselves having a peanut butter taste, and we’ll be making a peanut butter cream to layer the pancakes. In every bite, you’ll be guaranteed to taste peanut butter!
On the nutritional side, powdered peanut butter has 85% less fat than traditional peanut butter. It also is a great source of protein, so you’ll get lots of protein in these pancakes from the powdered peanut butter and the Greek yogurt used in the cream.
What You Need for Banana Peanut Butter Pancakes
To make these pancakes, you’ll need:
For the Peanut Butter Cream
- Greek yogurt
- Heavy cream
- Powdered peanut butter
- Honey
- Vanilla extract
Do I Need Powdered Peanut Butter?▼
If you don’t have powdered peanut butter, don’t worry! You can use regular peanut butter for sure! Just be aware that it may not mix into the batter and into the peanut butter cream as easily. I haven’t tried this recipe with “regular” peanut butter so unfortunately I can’t say, but don’t be shy to give it a try! Just replace every tablespoon of powdered peanut butter with a half tablespoon of regular peanut butter.
Should I use Heavy Cream?▼
Heavy cream is also called whipping cream for a reason! It’s the best cream to get the desired consistency for the peanut butter cream. Greek yogurt will also help make this extremely creamy. Honey will add sweetness.
Equipment
To make these pancakes you’ll need:
- A wide, flat pan: It can be non-stick
- Butter: I’ve tried cooking pancakes with olive oil or spray oil and it just wasn’t the same! The butter adds flavor and makes the pancakes a gorgeous golden brown. You can use olive oil or spray oil if you like, but I really recommend butter
- A flat spatula: This is a must for the perfect flip! It can be intimidating to flip a pancake, so a solid spatula will help a lot! I actually love to use a fish spatula!
Tips
- Have your oven preheating at 200 F. Once you’ve finished cooking each pancake, add the pancake to the oven while the others cook. They’ll stay warm!
- As the pancake cooks, wait until the pancake forms bubbles before flipping
- To make the topping, whisk all the ingredients together in a large bowl. You’ll need to whisk quite a bit to ensure the mixture is airy and fluffy.
- When all your pancakes have finished cooking, place the first one on the plate. Using a spoon, spread on some of the cream. Use a back of a spoon to spread the topping all around the pancake. Then, add another pancake and repeat.
- Top the last pancake with the remaining peanut butter cream and some banana slices.
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