I know. Another pancake recipe? Yup. And it’s a doozy. Lovely, fluffy pancakes stuffed with bananas then topped with a sweet peanut butter syrup. Bliss. Pure bliss.
My brother used to (and maybe still does) slather peanut butter on his pancakes. I suspect he still does since his boys eat their pancakes the same way. I’m also pretty sure they all would enjoy these pancakes too.
I made plenty of yum yum noises while I gobbled them up. Emeril was mildly mortified by my lack of good manners. He gave me his typical look of cat superiority mixed in with a little disgust since he finds human food beneath him.
He also gave me that same look mixed in with a little #&$*(&! when I gave him an enema yesterday. But he pooped, so he can curse all he wants. I got what I wanted!
I’m not sure if talking about Emeril’s personal private bathroom issues and food are complementary topics. But it is what’s going on in my life, so you get to hear about it.
Seriously, though, these pancakes are delicious. If you have some bananas past their prime, this makes excellent use of them, and you don’t even need to turn on your oven!
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Banana Bread Pancakes with PB Syrup
Adapted from The Slow Roasted Italian
Makes approximately 12 pancakes
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 4 tablespoons sugar
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 tablespoons sour cream
- 2 large eggs
- 6 tablespoons butter, melted
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 2 very ripe medium bananas, mashed
- Softened butter, for cooking the pancakes
Peanut Butter Syrup Ingredients:
- 1 cup maple syrup
- 1/2 cup creamy peanut butter
- 2 tablespoons butter
- 1/8 teaspoon cinnamon
- In a bowl, combine flour, baking powder, baking soda, sugar and salt.
- In separate bowl, whisk together buttermilk, eggs, butter, sour cream, cinnamon and vanilla.
- Whisk dry ingredients into the buttermilk mixture until combined.
- Add mashed bananas and gently combine with pancake batter.
- Heat griddle over medium heat and brush with butter. Pour 1/4 cup of batter onto griddle and cook until bubbles appear, about 1 minute. Flip pancakes and cook for another minute or until golden brown. These pancakes are a bit delicate so be careful when flipping them.
- Repeat with remaining batter.
- TO MAKE SYRUP: In a microwavable bowl, combine maple syrup, peanut butter, butter and cinnamon. Heat for 30 seconds. Stir. Heat for another 30 seconds. Stir until syrup is smooth. Serve immediately.
If you don’t have the time or inclination to make the peanut butter syrup, never fear—it tastes great with plain old maple syrup too.