Peanut Butter Banana Whole Wheat Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ¾ cup whole wheat flour
  • ¾ cup all purpose flour
  • 2 tablespoons brown sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 1 egg
  • 2 tablespoons peanut butter
  • 1½ ripe medium sized bananas
  • 1½ cups fat free buttermilk
  • additional peanut butter & bananas for garnish
  • maple syrup for serving
  1. In a large bowl whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
  2. In a smaller bowl lightly beat the egg, peanut butter and mashed bananas. Pour in the buttermilk and stir to combine.
  3. Add the wet ingredients to the dry ingredients and then let them sit for 5-10 minutes while the leavening agents begin to work.
  4. Heat a large skillet or pancake griddle over medium high heat. Lightly grease with butter or non-stick cooking spray.
  5. Pour the pancake batter ¼ cup at a time onto the cook surface and let it cook until the top is bubbly. Flip the pancakes, let the second side cook for just a minute, and then remove from the heat.
  6. If you want more peanut butter, spread the top of each pancake with about a teaspoon and then stack them up. Garnish each stack with more freshly sliced bananas and maple syrup.
Recipe by Sugar Dish Me at