PB&B Pancakes

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)
Recipe from Health

Nutritional Information

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


  • 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. 1. In a bowl, whisk flour, baking soda, and salt. Whisk in buttermilk, eggs, and butter. Stir in peanut butter and bananas.
  2. 2. In a saucepan, warm preserves and syrup.
  3. 3. Heat greased griddle on medium-low. For each pancake, pour 3 TBSP batter; cook until golden brown (3 minutes a side).
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