PB&J Banana Pancakes: A Wholesome Twist on a Classic Breakfast Favorite
Classic sandwich tastes meet morning magic in make-ahead stacks your family will adore.
PB&J Banana Pancakes: A Modern Breakfast Classic
Everyone loves the comforting taste of a peanut butter and jelly (PB&J) sandwich, but why limit those flavors to just your lunchbox? By folding creamy peanut butter, sweet jam, and ripe bananas into soft, fluffy pancakes, the tradition gets a delicious morning makeover. This dish is quickly becoming a new favorite among both kids and adults at breakfast.
Why You’ll Love PB&J Banana Pancakes
- Kid-approved: The classic PB&J flavor profile in a fun, portable pancake form.
- Hearty and wholesome: A touch of whole wheat flour and bananas boost nutrition.
- Easy freezer meal: Make ahead and reheat for busy mornings.
- Customizable: Choose your favorite jam and adjust ingredients for taste or dietary needs.
The Backstory: A Childhood Favorite, Reinvented
The inspiration for PB&J banana pancakes stems from nostalgic childhood flavors. While many loved peanut butter and jelly sandwiches as kids, others preferred peanut butter and bananas. By blending peanut butter, jam, and banana into the pancake batter, these pancakes deliver all the comfort and satisfaction of those classic sandwiches—with a special twist that’s perfect for breakfast.
Even if you weren’t a huge PB&J fan growing up, this recipe’s fluffy, flavorful texture might win you over. Ripe bananas naturally sweeten the batter, and pockets of jam provide delightful bursts of fruity flavor in every bite.
Freezing & Reheating Tips: Make-Ahead Breakfast Magic
Busy mornings demand smart solutions. With this recipe, you can prepare a large batch of pancakes in advance and freeze the extras for up to 3 months. Here’s how:
- Allow pancakes to cool completely after cooking.
- Layer cooled pancakes with sheets of wax or parchment paper between each to prevent sticking.
- Place the stack into a resealable freezer bag, press out the air, and seal tightly.
- To reheat a few, microwave them on a plate or paper towel for 10–20 seconds per pancake.
- For a large batch, place them on a baking sheet, cover with foil, and heat in a 350°F (175°C) oven for about 10 minutes.
How to Make PB&J Banana Pancakes
Ready to get started? Gather your ingredients and follow this simple step-by-step guide. For fluffier results, use whole wheat pastry flour or stick with all-purpose flour—whichever you prefer.
Ingredients
- 1 cup whole wheat pastry flour (or all-purpose flour)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 large egg
- 2 medium very ripe bananas, mashed
- 3/4 cup milk (any type)
- 1/4 cup creamy peanut butter
- 2 tbsp canola oil (or other neutral oil)
- 1 tsp vanilla extract
- Your favorite jam (strawberry, raspberry, or blackberry suggested), plus more for serving
- Oil or butter for the skillet
- Optional: fresh fruit, maple syrup for serving
Equipment
- Large mixing bowl
- Medium mixing bowl
- Skillet or griddle (nonstick or cast iron)
- Spatula
- Measuring cups and spoons
Instructions
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Prepare the wet ingredients: In a separate medium bowl, whisk the egg. Add mashed bananas and continue whisking to combine well.
- Add other wet ingredients: To the banana-egg mixture, add the milk, peanut butter, canola oil, and vanilla extract. Whisk until smooth.
- Combine wet and dry mixtures: Pour the banana mixture into the flour mixture. Stir gently until just combined. It’s okay if a few lumps remain; this helps keep pancakes tender.
- Prep the cooking surface: Heat a skillet or griddle over medium heat (about 375°F/190°C if using a griddle). Lightly coat with oil or butter.
- Build the pancakes: For each pancake, scoop a scant 1/4 cup of batter onto the skillet. Immediately drop about 1 teaspoon of jam into the center of each pancake.
- Seal in the jam: Cover the jam with a little extra batter, using the back of a spoon to spread and enclose the jam, creating a jam-filled center.
- Cook: Let pancakes cook until bubbles appear and edges begin to set (about 2–3 minutes). Flip carefully and cook for another 2 minutes, until golden brown and cooked through.
- Serve: Keep finished pancakes warm in a low oven or serve them as they’re ready. Top with additional jam, sliced bananas, maple syrup, or fresh fruit as you wish.
Tip: For an extra boost of fiber and lightness, use whole wheat pastry flour. It’s finer and less dense than regular whole wheat flour, yielding fluffier pancakes.
Ingredient Substitutions & Variations
- Flour: Use 100% all-purpose flour or a blend with whole wheat pastry flour for lighter texture.
- Milk: Dairy or plant-based milks (such as almond, oat, or soy) work well.
- Jam: Try raspberry, strawberry, or blackberry for varieties of flavor. Chunky preserves add texture.
- Nut butters: Substitute almond or sunflower seed butter for peanut-free options.
- Add-ins: Stir in mini chocolate chips, chopped nuts, or a few dashes of nutmeg for a new twist.
What others are reading
Serving Suggestions: Make It Your Own
PB&J banana pancakes are delicious on their own, but consider these serving ideas for extra fun and flavor:
- Top with sliced bananas for a double banana punch.
- Serve with warm maple syrup—a classic pancake accompaniment.
- Try a homemade fruit syrup, such as a simple blueberry syrup, for a burst of color and taste.
- Sprinkle with chopped peanuts, walnuts, or granola for crunch.
Batch Cooking Tips & Storage
| Feature | Instructions |
|---|---|
| Make ahead | Cook pancakes, cool, and store in an airtight container in the fridge for 2–3 days. |
| To freeze | Stack with parchment between, place in freezer bag, and freeze up to 3 months. |
| Reheat (microwave) | 10–20 seconds per pancake or until heated through. |
| Reheat (oven) | 350°F (175°C), covered, 10 minutes for a large batch. |
Expert Tips for Pancake Success
- Don’t overmix the batter—some lumps are okay and help keep pancakes light.
- If using whole wheat pastry flour, expect fluffier pancakes than with regular whole wheat flour.
- Use well-ripened bananas for natural sweetness and moist texture.
- Dollop jam carefully and cover so it stays inside each pancake, creating a perfect surprise in every bite.
- Serve fresh off the skillet for the best texture, but reheated pancakes are still delicious.
Frequently Asked Questions (FAQs)
Can I use other nut or seed butters?
Yes! Almond butter, cashew butter, or sunflower seed butter are all great alternatives for peanut allergies or different flavors.
Why use whole wheat pastry flour instead of regular whole wheat?
Whole wheat pastry flour has a finer grind, which keeps pancakes tender and fluffy rather than dense. If using regular whole wheat flour, blend it with all-purpose for a lighter texture.
Can I make the batter in advance?
For best results, make pancakes fresh. You can, however, mix the dry and wet ingredients separately ahead of time and combine them right before cooking.
What’s the best way to store leftover pancakes?
Let pancakes cool, store stacked with parchment paper between layers in an airtight container, and refrigerate for up to 3 days or freeze as directed above.
Which jams work best?
Strawberry, raspberry, and blackberry jams all work beautifully. Use your favorite, or try mixed berry or grape for a new spin.
More Breakfast Inspiration
If your family loves PB&J banana pancakes, try experimenting with other breakfast classics. Mix in chopped nuts, swirl in extra jam, or top with yogurt and granola for a heartier meal. You can find more recipes for pancake variations, including buttermilk pancakes, pumpkin pancakes, and fruit syrups, on reliable food blogs and The Pioneer Woman’s official website.
Enjoy the playful spirit of PB&J all morning long—and make every breakfast a little more special!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a102692/pbj-banana-pancakes/
- http://itsybitsyfoodies.com/peanut-butter-banana-pancakes/
- https://www.youtube.com/watch?v=egOtic8oS8o
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g42708992/pancake-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g65875133/peanut-butter-jelly-recipes/
- https://www.thepioneerwoman.com/author/954984/dara-michalski/
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