Peanut Butter Banana Pancake Stack

Name: Peanut Butter Banana Pancake Stack
Prep time: 15 min
Cook time: 20 min
Yield: 4

pancakes peanut butter banana breakfast stack fluffy comfort food family-friendly

Breakfast

These incredibly fluffy pancakes are infused with creamy peanut butter and studded with ripe banana pieces, then stacked high and drizzled with warm peanut butter sauce for the ultimate indulgent breakfast experience.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 20

Ingredients

250g2 cups all-purpose flour
50g1/4 cup granulated sugar
15ml1 tbsp baking powder
2.5ml1/2 tsp fine sea salt
480ml2 cups buttermilk
2 large2 large large eggs
90ml6 tbsp creamy peanut butter
45g3 tbsp unsalted butter, melted
5ml1 tsp pure vanilla extract
2 medium2 medium ripe bananas, diced
as neededas needed cooking spray
120ml1/2 cup creamy peanut butter
90ml6 tbsp pure maple syrup
45ml3 tbsp heavy cream
2.5ml1/2 tsp vanilla extract
2 medium2 medium bananas, sliced for serving
60g1/2 cup roasted peanuts, chopped
30ml2 tbsp powdered sugar for dusting

Instructions

In a large bowl, whisk together 250g2 cups all-purpose flour, 50g1/4 cup granulated sugar, 15ml1 tbsp baking powder, and 2.5ml1/2 tsp fine sea salt.
In another bowl, whisk together 480ml2 cups buttermilk, 2 large2 large large eggs, 90ml6 tbsp creamy peanut butter, 45g3 tbsp unsalted butter, and 5ml1 tsp pure vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir just until combined - don't overmix. The batter should be slightly lumpy.
Gently fold in 2 medium2 medium ripe bananas.
Heat a large griddle or non-stick skillet over medium heat. Spray with as neededas needed cooking spray.
Pour 120ml (1/2 cup) of batter for each pancake onto the hot griddle. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
Flip and cook for 1-2 minutes more until golden brown and cooked through. Keep warm in a 95°C (200°F) oven while making remaining pancakes.
For the peanut butter sauce, combine 120ml1/2 cup creamy peanut butter, 90ml6 tbsp pure maple syrup, 45ml3 tbsp heavy cream, and 2.5ml1/2 tsp vanilla extract in a small saucepan. Heat over low heat, whisking constantly, until smooth and warm.
To serve, stack 3-4 pancakes on each plate. Layer with 2 medium2 medium bananas between pancakes.
Drizzle generously with warm peanut butter sauce and sprinkle with 60g1/2 cup roasted peanuts.
Dust with 30ml2 tbsp powdered sugar for dusting and serve immediately while hot.

Ingredients

id: all_purpose_flour metric: 250g imperial: 2 cups name: all-purpose flour
id: granulated_sugar metric: 50g imperial: 1/4 cup name: granulated sugar
id: baking_powder metric: 15ml imperial: 1 tbsp name: baking powder
id: salt metric: 2.5ml imperial: 1/2 tsp name: fine sea salt
id: buttermilk metric: 480ml imperial: 2 cups name: buttermilk
id: eggs metric: 2 large imperial: 2 large name: large eggs
id: creamy_peanut_butter metric: 90ml imperial: 6 tbsp name: creamy peanut butter
id: melted_butter metric: 45g imperial: 3 tbsp name: unsalted butter, melted
id: vanilla_extract metric: 5ml imperial: 1 tsp name: pure vanilla extract
id: ripe_bananas metric: 2 medium imperial: 2 medium name: ripe bananas, diced
id: cooking_spray metric: as needed imperial: as needed name: cooking spray
id: sauce_peanut_butter metric: 120ml imperial: 1/2 cup name: creamy peanut butter
id: maple_syrup metric: 90ml imperial: 6 tbsp name: pure maple syrup
id: heavy_cream metric: 45ml imperial: 3 tbsp name: heavy cream
id: vanilla_sauce metric: 2.5ml imperial: 1/2 tsp name: vanilla extract
id: sliced_bananas metric: 2 medium imperial: 2 medium name: bananas, sliced for serving
id: chopped_peanuts metric: 60g imperial: 1/2 cup name: roasted peanuts, chopped
id: powdered_sugar metric: 30ml imperial: 2 tbsp name: powdered sugar for dusting

Instructions

In a large bowl, whisk together {all_purpose_flour}, {granulated_sugar}, {baking_powder}, and {salt}.
In another bowl, whisk together {buttermilk}, {eggs}, {creamy_peanut_butter}, {melted_butter}, and {vanilla_extract} until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir just until combined - don't overmix. The batter should be slightly lumpy.
Gently fold in {ripe_bananas}.
Heat a large griddle or non-stick skillet over medium heat. Spray with {cooking_spray}.
Pour 120ml (1/2 cup) of batter for each pancake onto the hot griddle. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
Flip and cook for 1-2 minutes more until golden brown and cooked through. Keep warm in a 95°C (200°F) oven while making remaining pancakes.
For the peanut butter sauce, combine {sauce_peanut_butter}, {maple_syrup}, {heavy_cream}, and {vanilla_sauce} in a small saucepan. Heat over low heat, whisking constantly, until smooth and warm.
To serve, stack 3-4 pancakes on each plate. Layer with {sliced_bananas} between pancakes.
Drizzle generously with warm peanut butter sauce and sprinkle with {chopped_peanuts}.
Dust with {powdered_sugar} and serve immediately while hot.

Tips

Peanut Butter Mixing: Warm the peanut butter slightly in the microwave for 20-30 seconds to make it easier to incorporate into the batter smoothly.

Banana Ripeness: Use bananas that are ripe but not overly soft - they should have some brown spots but still hold their shape when diced.

Batter Consistency: The batter should be thick but pourable. If too thick, add a splash more buttermilk; if too thin, let it rest for 5 minutes to thicken.

Temperature Control: Keep the griddle at medium heat to prevent burning the outside while the inside cooks through. Peanut butter can brown quickly.

Flipping Timing: Wait for bubbles to form and pop on the surface before flipping. The first side should be golden brown before turning.

Keeping Warm: Stack finished pancakes on a baking sheet in a warm oven to keep them hot and fluffy while finishing the batch.

Sauce Consistency: The peanut butter sauce should be pourable but not too thin. Adjust with cream or maple syrup as needed.

Make-Ahead: Pancakes can be made ahead and frozen. Reheat in the toaster for quick weekday breakfasts.

Allergy Substitution: For nut allergies, substitute sunflower seed butter or omit entirely and add extra vanilla and a pinch of cinnamon to the batter.