Peanut Butter Banana Pancakes – Whole Wheat
These Peanut Butter Banana Pancakes made with whole wheat flour are soft, moist, and packed with the classic flavor combination of peanut butter and banana in every bite!
Peanut butter and banana is a dynamic duo and whole wheat flour is their superpower. They are healthy, simple, and can be topped with chopped nuts, more peanut butter, maple syrup, and more. Get ready because these delicious pancakes will be on full rotation as requested by your entire family!
Whole wheat pancakes on their own are already amazing but when they hold a place for all kinds of flavors, add-ins, and toppings, they’re elevated to another level.
About this recipe
This peanut butter pancake recipe is just a classic example of how peanut butter and banana pair so well together. You can only make so many peanut butter and banana sandwiches (well, maybe that’s not true), so why not switch it up and put two of your most favorite breakfast foods into your other favorite breakfast food?!
Blending the peanut butter and banana makes for an added level of moisture that is needed when using whole wheat flour. Soft ripe bananas bring out a natural sweetness that is amazing with any nut butter. Enjoy a stack on the weekend and freeze some for a later date. They’re not only great for breakfast, but you can pop one in the toaster for an anytime snack. Top these healthy whole wheat pancakes with wholesome nut butter spreads, like candied almond butter, or some pure maple syrup or go the not-so wholesome route with whipped cream and chocolate sauce!
What you need
Simple pantry staples are all you need to have this recipe come together in minutes. Scroll down for the full printable recipe.
- Dry ingredients – All-purpose flour, whole wheat flour, baking powder, sugar, and salt. Using some all-purpose flour along with the whole wheat helps keep the pancakes fluffy.
- Wet ingredients – Milk, vegetable or canola oil, eggs, peanut butter.
- Banana – The riper the better. Ripe bananas are sweeter, and perfect for pancakes!
- Oil or butter – Used for frying, if necessary. This depends on how nonstick your surface is.
How to make PB banana pancakes
In a large bowl, mix together the dry ingredients.
In a medium bowl, mash the banana and add the peanut butter. Blend well.
Whisk in egg and oil. Beat until well-blended, then add milk.
Add wet ingredients to the bowl with dry ingredients, and mix just until combined. Do not overmix, it’s okay if a few lumps remain. Allow batter to rest 10 minutes.
Heat griddle. If your griddle or pan isn’t non-stick, add a teaspoon of oil or butter to the pan.
Cook pancakes a few minutes per side until golden brown.
Serve immediately with chocolate syrup, melted peanut butter, maple syrup, chopped peanuts, or whipped cream, if desired. See below for more topping suggestions.
How to make these peanut butter pancakes your own
- Swap the peanut butter with any nut or seed butter such as almond butter, cashew butter, or sunflower seed butter.
- For an extra special treat, sprinkle in some chocolate chips for a stack of chocolate chip peanut butter banana pancakes! A whole mouthful!
- Swirl in some of your favorite jam. It’ll remind you of a PB & J and banana sandwich.
- Use any milk you have on hand. For a dairy-free version, use almond milk, oat milk, or coconut milk.
- If you prefer to skip the peanut butter, try healthy banana pancakes. If you prefer to skip the bananas, try peanut butter chocolate chip pancakes.
- Use the batter without the mashed bananas and slice them up to use as banana pancake dippers!
- Melted peanut butter
- Banana slices
- Chopped peanuts
- Chocolate chips
- Chocolate syrup
- Whipped cream
- Powder sugar
- Nut butter
- Greek yogurt
- Fresh fruit
- Chopped nuts
You can store any leftover pancakes in the fridge for up to 4 days in an airtight container.
Pop in the microwave for 20 seconds at a time or use a toaster in a pinch.
Bananas over Bananas! More recipes
Get the Recipe: Peanut Butter Banana Pancakes – Whole Wheat
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 1 ripe banana
- ⅓ cup peanut butter
- 1 egg lightly beaten
- 1 tablespoon vegetable or canola oil
- Oil or butter for frying if necessary
- Optional toppings: chocolate syrup melted peanut butter, maple syrup, chopped peanuts, or whipped cream
- In a large bowl, mix together flour, sugar, baking powder, and salt.
- In a medium bowl, mash banana with fork. Add peanut butter and blend well. Add egg and oil. Whisk, or beat with fork, until well-blended. Add milk.
- Add wet ingredients to the bowl with dry ingredients, and mix just until combined. It’s okay if a few lumps remain. Allow batter to rest 10 minutes.
- Heat griddle to medium low heat. If your griddle or pan isn’t non-stick, add a teaspoon of oil or butter to the pan.
- Pour batter by ¼ cupfuls onto the griddle. When tops of pancakes bubble, and edges look dry, about 2-3 minutes, flip pancakes. The bottoms should look golden brown. Continue to cook another 1-2 minutes, or until golden brown. Timing will depend a lot on how hot your griddle is.
- Serve immediately with chocolate syrup, melted peanut butter, maple syrup, chopped peanuts, or whipped cream, if desired.
- Adapted from AllRecipes
- Nutritional information does not include toppings.