PB&B Pancakes

banana-pancakes Photo: Travis Rathbone


  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 1 tablespoon butter, melted
  • 1/4 cup peanut butter, heated until thin
  • 2 bananas, mashed
  • 1 cup lingonberry jam
  • 1/2 cup maple syrup


1. In a bowl, whisk flour, baking soda, and salt. Whisk in buttermilk, eggs, and butter. Stir in peanut butter and bananas.

2. In a saucepan, warm preserves and syrup.

3. Heat greased griddle on medium-low. For each pancake, pour 3 TBSP batter; cook until golden brown (3 minutes a side).

    Two favorites—peanut butter and bananas—combine for a kid-friendly breakfast of PB&B Pancakes. Don't forget the lingonberry jam and maple syrup topping.
  • Yield: Makes: 8 servings (serving size: 3 pancakes and 3 tbsp topping)

Nutritional Information

Calories per serving: 368
Fat per serving: 7.8g
Saturated fat per serving: 2.6g
Monounsaturated fat per serving: 3.1g
Polyunsaturated fat per serving: 1.6g
Protein per serving: 8g
Carbohydrate per serving: 69g
Fiber per serving: 2g
Cholesterol per serving: 53mg
Iron per serving: 2mg
Sodium per serving: 582mg
Calcium per serving: 107mg

Good to Know

Recipe courtesy of Todd English, a four-time James Beard Award–winning restaurateur and the host of PBS’s Food Trip with Todd English.

Todd English