Print Recipe



  • 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.