Wake up to a stack of healthy peanut butter banana pancakes—soft, flavorful, and made from whole ingredients. These pancakes are quick to mix, simple to cook, and freeze beautifully, so you can double the batch and have easy breakfasts or snacks ready for busy mornings.
Pancakes for Every Meal
Once reserved for weekend breakfasts, pancakes are now a versatile, all-day meal. They reheat and freeze well, so you can make them ahead and enjoy a nutritious option any time. These peanut butter banana pancakes are especially satisfying: they offer about 12 grams of protein per serving, thanks to eggs and peanut butter, making them a hearty choice to power you through the morning.
Everything You Need
If you’re new to pancake making, the process is much easier when you have everything ready. Below are the essential tools and ingredients to make these peanut butter banana pancakes turn out perfectly.
Tools
- Large, flat skillet or nonstick pan
- Cooking oil or spray to prevent sticking
- Thin, sturdy spatula for flipping
- Measuring cups and a 1/3 cup scoop (or 1/4 cup if you prefer smaller pancakes)
Ingredients
- 1 large banana, mashed (about 1/2 cup puree)
- 2 large eggs
- 1 cup unsweetened plain almond milk (or any milk of choice)
- 1 teaspoon vanilla extract
- 1/4 cup all-natural peanut butter (drippy, creamy style works best)
- 2 tablespoons melted coconut oil (or butter/canola oil)
- 1 1/2 cups white whole wheat flour (see substitutions below)
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 tablespoons coconut sugar (or brown sugar)
Tips & Tricks
Choose the Right Peanut Butter
The peanut butter you use matters. A drippy, creamy peanut butter blends smoothly into the batter and keeps the texture tender. If your peanut butter is thicker, add an extra tablespoon of milk to loosen the batter slightly.
Frozen vs. Fresh Bananas
Fresh, ripe bananas are preferred because frozen bananas often release extra liquid when thawed, which can change the batter’s consistency. If you must use frozen bananas, thaw them fully, discard excess liquid, then mash and measure 1/2 cup of the puree before adding it to the batter.
Favorite Toppings
These pancakes pair well with many toppings—get creative. Some favorites include additional peanut butter, fresh raspberries or strawberries, granola, chopped pecans or walnuts, and plain Greek yogurt. Warm maple syrup or a drizzle of honey are classic finishing touches.
How to Flip for Success
- Heat a large skillet over medium heat. Avoid high heat, which browns the outside before the inside cooks.
- Scoop batter onto the skillet using a 1/3 cup measure, smoothing the batter into a round shape if needed.
- Cook until small bubbles form across the surface and the edges look set—about 2–3 minutes.
- Using a thin, sturdy spatula, slide under the pancake and flip quickly but gently. Cook the second side for another 2–3 minutes until golden and cooked through.
Repeat until all the batter is used. Keep cooked pancakes warm in a low oven if needed.
Ingredient Substitutions
- Flour: You can substitute all-purpose flour, regular whole wheat flour, or an all-purpose gluten-free flour blend at a 1:1 ratio. Do not substitute coconut or almond flour 1:1.
- Sugar: Light brown sugar can replace coconut sugar 1:1.
- Oil: Butter or canola oil can be used instead of coconut oil.
- Milk: Any milk—cow’s, soy, oat, or coconut—works in a 1:1 swap.
- Banana: Unsweetened applesauce can stand in for banana puree in a pinch.
- Peanut butter: Any drippy nut butter (almond, cashew) works as a substitute.
How to Freeze Pancakes
Freezing pancakes makes weekday mornings effortless. Follow these simple steps:
- Make a double batch following the recipe directions.
- Allow pancakes to cool completely on a rack.
- Stack pancakes in pairs, wrap tightly in plastic wrap or parchment, and place in a labeled freezer bag.
- To reheat, toast frozen pancakes in a toaster or warm in a skillet until heated through and slightly crisp on the outside.
Peanut Butter Banana Pancakes — Recipe
Author: Lee Funke
Prep: 15 mins • Cook: 10 mins • Total: 25 mins • Servings: 4
Wet Ingredients
- 1 large banana, mashed (about 1/2 cup)
- 2 large eggs
- 1 cup unsweetened plain almond milk
- 1 teaspoon vanilla extract
- 1/4 cup all-natural peanut butter
- 2 tablespoons melted coconut oil
Dry Ingredients
- 1 1/2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 tablespoons coconut sugar (or brown sugar)
Instructions
- Mash the banana in a large bowl until mostly smooth.
- Add the eggs, almond milk, vanilla, and peanut butter; whisk until combined.
- Stir in the flour, baking powder, salt, and coconut sugar until just combined.
- Fold in the melted coconut oil and mix briefly.
- Heat a nonstick skillet over medium heat and lightly oil the surface.
- Use a 1/3 cup scoop to portion batter onto the skillet. Cook 2–3 minutes until bubbles form; flip and cook another 2–3 minutes.
- Repeat with remaining batter and serve warm with your favorite toppings.
Nutrition (per serving)
Calories: 362 kcal • Carbohydrates: 49 g • Protein: 12 g • Fat: 12 g • Fiber: 7 g • Sugar: 12 g
Nutrition is an estimate and should be used as a guide.
More Healthy Pancake Ideas
- Healthy Pancakes — One base batter, six variations
- Sweet Potato Power Pancakes
- Banana Oatmeal Pancakes