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.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


Credit: Travis Rathbone

Recipe Summary test

Makes: 8 servings (serving size: 3 pancakes and 3 tbsp topping)


Ingredient Checklist


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

  • In a saucepan, warm preserves and syrup.

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

Nutrition Facts

368 calories; fat 7.8g; saturated fat 2.6g; mono fat 3.1g; poly fat 1.6g; protein 8g; carbohydrates 69g; fiber 2g; cholesterol 53mg; iron 2mg; sodium 582mg; calcium 107mg.