Peanut Butter & Banana Pancakes

I don't understand why a bunch of bananas ends up in my cart every week, they sit on the counter until they are overly ripened, and then they get shoved into a bag in the freezer. I'm always on the hunt for ways to use up what I have on hand and bananas are always on hand.

(Photo from Fitness Magazine by: Chris Gallo)

Instead of the usual loaf of banana bread I came across a recipe for Peanut Butter & Banana Pancakes. I had all of the ingredients on hand and knew I had to give this recipe a try.

Made these before I headed to work one morning and put them in a sandwich tupperware container. When I got to work I couldn't wait to dig into these. Oh my! These are hands down my favorite pancakes I've made to date. They are sweet, moist, and absolutely delicious!

Peanut Butter & Banana Pancakes

Fitness Magazine

Makes 1 Serving

Stars of the Show:

• 1/2 banana, chopped
• 2 tsp peanut butter
• 1/3 cup prepared whole-grain pancake batter
• 1 tsp honey - I used agave nectar.

And Action:

Add banana and peanut butter to batter. Cook pancakes and serve with honey drizzled on top. 

Head over to The Country Cook: Weekend Potluck #89 to see what others have been cooking up this week and for some kitchen inspiration.

Classic Pancakes

I thought I had found a winner with the Alton Brown recipe for pancakes until I decided to try a recipe from the editors of Martha Stewart Living, Good Things for Kids: 63 Fun and Easy Recipes the Whole Family Will Love.

Sure enough, the whole family loved these Classic Pancakes. They were so incredibly light and fluffy. This is going to become my tried and true go to recipe for when itty bitty, Mr. Sideline Chef, or myself want pancakes for breakfast or as itty bitty requested some for snack today.

The best thing about pancakes is how versatile they are. You can throw in whatever mix-ins you fancy. Chocolate chips, granola, fruit, nuts? Get creative. No matter how you eat 'em you won't be disappointed.

Classic Pancakes

Good Things for Kids: 63 Fun and Easy Recipes the Whole Family Will Love

Makes 10 Pancakes

Stars of the Show:

• 1 3/4 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/2 cup milk
• 2 large eggs
• 3 tbsp vegetable oil, plus more for greasing the griddle

And Action:

If using an electric griddle heat to 325 degrees. In a large bowl, sift flour, sugar, baking powder, and salt. In a medium bowl whisk together milk, eggs, and the oil. Pour the liquid mixture over the flour mixture and whisk until combined. Make sure not to over mix the batter.

Grease the griddle or skillet. Set skillet on medium. Once hot, pour 1/3 cup batter for each pancake. Add your mix-ins if desired. Flip when small holes appear, about 1 1/2-2 minutes. Cook second side until golden.

"Instant" Pancake Mix

Packaged pancake mixes have been my go to for years. One look at my email address would confirm my love of pancakes and a brand my mama used in a pinch when we were growing up. (That has been my email address for about 14 years!)

Itty bitty LOVES pancakes. He flips, pun intended, every time he sees an IHOP commerical or sees a blog with a photo of pancakes. The latter happened this morning after we had already ate breakfast. My solution... breakfast for dinner!

These are hands down the best pancakes I have ever made. I don't know how I will ever be able to bring myself to buy a packaged pancake mix again and I hope that I don't resort to going that route ever again. These are the fluffiest pancakes I have ever tasted.

Maybe it has something to do with separating the egg white and yolk. The egg white gets whisked into the buttermilk and the yolk gets whisked into the melted butter and then both are combined and then poured over the dry ingredients. Chemistry? Maybe. I have no idea if this is the real reason the pancake fluffs the way it does but I've never had a pancake fluff the way these do.

Make a stack of these light as day pancakes for breakfast or switch it up and have them for dinner. Day or night, they won't disappoint.

"Instant" Pancake Mix

Food Network's Alton Brown

Makes 12 pancakes (1/4 cup batter for each pancake)



Stars of the Show:

6 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 3 teaspoons baking powder
• 1 tablespoon kosher salt
• 2 tablespoons sugar
• 2 eggs, separated
• 2 cups buttermilk
• 4 tablespoons melted butter

And Action:

Combine the flour, baking soda, baking powder, salt, and sugar. You can also make the "pancake mix" ahead of time by combining the dry ingredients in an airtight container and storing for up to 3 months.

Heat a skillet over medium.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Make sure the skillet is nice and hot. You can check to see if it is hot enough by dropping a couple of water drops into the skillet and if they "dance" across the skillet it is ready.

Lightly butter the skillet. Wipe off thoroughly with a paper towel. (No butter should be visible.)

Gently ladle the pancake batter onto the skillet. When bubbles begin to set around the edges of the pancake and the skillet-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel.