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Peanut Butter Banana Pancakes

These pancakes feature the ultimate flavor combination... peanut butter and banana! White vinegar is the secret ingredient that makes them fluffy (don't worry, you won't taste it).
Prep Time20 mins
Cook Time20 mins
Course: Breakfast
Keyword: Banana pancakes, Pancakes, Peanut butter pancakes
Servings: 2 or 3 servings
Cost: $1.75 per recipe / $0.58 per serving


  • Nonstick frying pan, skillet, or griddle


  • ¾ cup milk
  • cup white vinegar
  • 1 cup all-purpose flour
  • ¼ cup white sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp vanilla
  • 1 egg
  • 1 tbsp unsalted butter melted
  • ¼ cup creamy peanut butter
  • 1 ripe banana mashed
  • ½ tsp vegetable oil for the frying pan


Prepare the batter

  • Whisk together milk and white vinegar and let sit for 10 minutes while you prep the rest of the ingredients.
  • Whisk together flour, sugar, baking powder, baking soda, and salt in a mixing bowl. In a separate bowl, melt the butter. Mash the banana in another bowl with a fork.
  • By now, your milk and vinegar mixture should have formed small curdles. Add the vanilla and egg to the milk mixture and whisk lightly to combine.
  • Pour the liquid mixture into the dry mixture and whisk lightly until starting to combine. Add the melted butter, peanut butter, and mashed banana and continue whisking until the batter is mostly incorporated. It's okay for the batter to be a little lumpy. If you whisk until smooth, you'll lose air bubbles and your pancakes won't be as fluffy.
  • Allow the batter to sit for 5 minutes. You should start to see air bubbles form at the top. Don't skip this step--this is how the pancakes become soft and fluffy. This is a great time to heat up your pan and clean your work area.

Make the pancakes

  • Heat your frying pan to medium-low heat. I start out with my stove set at a 3 and usually end up lowering it to a 2 or 2½ as I go. Add the tiniest bit of oil to the pan--just enough so that the surface isn't dry. I put in about a ¼ to ½ teaspoon (depending on pan size) and then dab up any extra with a paper towel.
  • Pour pancake batter onto the pan. I like smaller pancakes, so I use a 1-inch cookie scoop and do 2 scoopfuls for each pancake. Be careful not to overcrowd your pancakes in the pan. This will cause them to cook unevenly and will make them difficult to flip. I prefer to use 2 pans at a time with just 1 or 2 pancakes in each.
  • Your pancakes are ready to flip when you see bubbles on the surface that pop and do not fill themselves back in. I wait until I see a few bubbles like this in different parts of the pancake. This should happen in 2 to 5 minutes depending on your pan, how many pancakes are in the pan, and your stove temperature. If you notice bubbles only forming on one side of the pancake, rotate the pan throughout cooking.
  • Flip the pancakes by inserting a clean, thin spatula completely underneath the pancake, lifting straight up, and turning the spatula upside down with your wrist. If the pancakes fold in on themselves when you insert the spatula underneath, they're not quite ready to be flipped.
  • Cook the pancakes for 1 minute more on the other side after flipping.
  • Stack the pancakes on a plate while you cook the rest of them. I find that placing the newest pancakes on top of the stack keeps the older pancakes warm and moist.
  • Serve with maple syrup, fresh bananas, peanut butter, butter, or whipped cream.


  • Try using Creamy Homemade Peanut Butter instead of store-bought.
  • This is just the right amount of pancakes for 3 people (or 2 with some leftovers for the next morning). If you're serving a crowd, double the recipe.