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Peanut Butter Banana Pancakes

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  • Prep 30 min
  • Total 30 min
  • Servings 6
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Wake up to warm peanut butter banana pancakes, a sweet twist on the traditional pancake. Filled with chopped bananas and peanut butter, these pancakes couldn’t be easier to make! Just add Bisquick™ Gluten-Free mix, water, sugar, salt and an egg – and your peanut butter banana breakfast will be ready in no time.
Created May 21, 2018
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  • 1 1/4 cups Bisquick™ Gluten Free mix
  • 1 1/2 cups warm water
  • 1/2 cup creamy gluten-free peanut butter
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1 egg
  • 1/2 cup chopped banana (about 1 small)
  • 1 sliced banana, if desired
  • 1/4 cup icing sugar, if desired


  • 1
    Heat griddle or skillet over medium heat (375°F). Brush with vegetable oil if necessary or spray with cooking spray without flour before heating. In medium bowl, stir Bisquick™ mix, warm water, peanut butter, granulated sugar, salt and egg with whisk. Fold in chopped banana.
  • 2
    For each pancake, pour 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown. Top pancakes with sliced banana; sprinkle with icing sugar.

Expert Tips

  • Tip 1
    Pancakes are ready to turn when they are puffed and bubbles form on top
  • Tip 2
    Mix pancake batter in a measuring cup or bowl with handle and spout. Then you can easily pour batter onto griddle
  • Tip 3
    For tender pancakes, mix just until dry ingredients are moistened. There may still be lumps in the batter.
  • Tip 4
    Keep pancakes warm in a single layer on paper towel-lined baking sheet in a 200°F oven.
  • Tip 5
    Gluten Free Tip Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

203 Calories, 11.9g Total Fat, 6g Protein, 21g Total Carbs, 17g Sugars

Nutrition Facts

Serving Size: 6 servings (2 pancakes)
Total Fat
Saturated Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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