Olive’s Naturally Sweet PB&J Pancakes

Name: Olive’s Naturally Sweet PB&J Pancakes
Prep time: 35 min
Total time: 35 min
Yield: 12 serving(s)
Ingredients: 1/2 c. whole wheat flour, spooned and leveled; 1 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. kosher salt; 2 overripe medium-size bananas (about 3/4 cup mashed); 1/2 c. creamy peanut butter; 2 large eggs, at room temperature, lightly beaten; 1/4 c. whole milk, at room temperature; 1 c. fresh blueberries, plus more for serving; Cooking spray; Pure maple syrup, for serving

These kid-friendly pancakes are perfect for weekend mornings.

By Ryan ScottPublished: May 6, 2021

1 Rating

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Becky Luigart-Stayner

Yields:

12 serving(s)

Prep Time:

35 mins

Total Time:

35 mins

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Ingredients

1/2 cup whole wheat flour, spooned and leveled
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
2 overripe medium-size bananas (about 3/4 cup mashed)
1/2 cup creamy peanut butter
2 large eggs, at room temperature, lightly beaten
1/4 cup whole milk, at room temperature
1 cup fresh blueberries, plus more for serving
Cooking spray
Pure maple syrup, for serving

Directions

1. Step 1Whisk together flour, baking powder, baking soda, and salt in a bowl.
2. Step 2Mash bananas in a second bowl until creamy with a few small chunks remaining. Add peanut butter, eggs, and milk and stir to combine. Add flour mixture and stir just until combined (avoid over-mixing). Gently fold in blueberries.
3. Step 3Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Using a paper towel, carefully wipe skillet so there is just a bare residue of spray on the pan. Reduce heat to medium-low.
4. Step 4Scoop three portions of batter (1/4 cup each) into skillet, leaving room for them to spread. Cook until bottoms are deep brown, 5 to 6 minutes. Flip and cook until cooked through, 5 to 6 minutes. Repeat with remaining batter. Serve warm or at room temperature with syrup.

Don’t rush it—low and slow is the way to go to achieve perfect pancakes. Cooking at too high a temperature will result in underdone pancakes with burnt edges. For an on-the-go breakfast, let pancakes cool on a wire rack, transfer to a zip-top bag, and freeze. When ready to serve, warm pancakes in microwave for 30 seconds, then off you go!

This recipe is excerpted from The No-Fuss Family Cookbook: Simple Recipes for Everyday Life by Ryan Scott.

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