These Peanut Butter Banana Pancakes are adapted from Rosa Parks “Featherlight” Peanut Butter Pancakes. The original recipe doesn’t have bananas on top or vanilla extract in the batter, but my version does.
There are many, many awful things that can go wrong with pancakes.
They can be tough and dry, too thick or thin, too big or small.
Pancakes served cold should be against the law, and a lot of times they don’t have much flavor.
I consider myself a pancake connoisseur of sorts, as my love for them is very deep and personal.
My friends don’t flinch when I order a salad for lunch with a pancake on the side, because that’s normal, right?
When I was a kid and stayed home sick from school, I’d make either Cream of Wheat with milk, butter and a handful of brown sugar, or pancakes from the recipe on the back of the box of Bisquick.
I could never get the pancakes just right like my Mom did, though she used the same recipe. Hers were light and fluffy and hot and filling.
Mine looked like something found when rummaging the bottom of the junk drawer 🙂
I think really good pancakes are something of a mystery – right up there with cooking a perfect omelet.
This recipe for Peanut Butter Banana Pancakes is adapted from Rosa Parks now famous “feather light” pancakes that was found written on the back of an envelope from a bank in Detroit years ago.
It’s made the rounds online, but these pancakes are so dang good I wanted to make sure you had the recipe too.
You’d think that putting peanut butter in the batter would make them heavy, but not a chance.
Enjoy these light, fluffy, tender cakes piping hot from the pan with sliced bananas and warm maple syrup and a cup of strong coffee.
- Makes 5 large pancakes
- 1 cup all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 egg
- 1 1/4 cup whole milk (nut milk works too)
- 1/3 cup creamy (smooth) peanut butter
- 1/2 teaspoon vanilla extract
- 1 tablespoon canola oil
- Bananas, sliced, for serving
- Maple syrup, for serving
- In a large mixing bowl, combine the dry ingredients - flour, baking powder, salt, sugar.
- In a separate, medium mixing bowl, combine the egg, milk, peanut butter and vanilla extract. Whisk the wet ingredients together until combined.
- Pour the wet ingredients over the dry ingredients and mix until just combined.
- Add the canola oil to a non-stick skillet and heat on medium high heat (275 degrees.) Spoon one-fifth of the batter into the pan making a roughly 4 " pancake.
- Cook for about 2 minutes, until the edges start to bubble and look a little dry. Use a thin spatula to carefully lift and flip the pancake to the other side, continue cooking for another 2 - 2 1/2 minutes until golden brown.
- Repeat with the rest of the batter and serve with sliced bananas on top and warm maple syrup.
SOURCE: Studio Delicious, adapted from Food 52