PB&B Pancakes

Photo: Travis Rathbone
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.


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

Nutritional Information

Calories 368
Fat 7.8 g
Satfat 2.6 g
Monofat 3.1 g
Polyfat 1.6 g
Protein 8 g
Carbohydrate 69 g
Fiber 2 g
Cholesterol 53 mg
Iron 2 mg
Sodium 582 mg
Calcium 107 mg


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).

Todd English,


January 2013
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