Easy Peanut Butter Banana Pancakes for Kids

These peanut butter banana pancakes for kids are a simple breakfast your kids will love! Plus, they help you use up all of your ripe bananas.

The first time I made these pancakes I was testing them out to do baby led weaning with my son. I was searching for a recipe that was easy for him to pick up and didn’t contain a lot of sugar. Of course, my older kids had to try them too! Everyone loved them so much that they have been a staple in our house ever since.

Another reason I love this pancake recipe is because it is quick and simple. Perfect for a mom of 4, especially when we are super busy and needing to leave the house a lot in the mornings. Even though we are a homeschool family, we aren’t necessarily home every day. At least 3 days a week, we have to get up and out the door pretty quickly. My daughter takes gymnastics, and we do lots of nature groups, hiking and other activities with our local homeschool friends. This is why I am always on the hunt for simple but filling breakfast ideas!

Please tell me I’m not the only one this happens to?? Some weeks my youngest 2 beg for a banana as soon as they wake up in the morning. Then the next week when I buy an extra-large batch of bananas, they don’t want any! This is exactly why I love this pancake recipe so much. Grab those extra bananas you have laying around on your counter and put them to good use. No more waste!

How to Make Peanut Butter Banana Pancakes for Kids:

Tools you may need:

• Potato masher (for mashing bananas of course!)
• Measuring cups & spoons
• Non-stick pan or electric skillet (I prefer to use my ceramic plug-in skillet because it eliminates toxins in the kitchen)

To get started, grab a medium to large mixing bowl. Start peeling all of your bananas and throw them in the bowl.

Now, here comes the fun part! Pick up your potato masher and get to mashing until most of the chunks are gone. This is a great job to give to one of your kids!

Next, add the peanut butter in with the mashed bananas and mix together well with a spoon. Personally, I use a smooth, natural peanut butter to keep out added sugars and preservatives. These 2 sticky ingredients work really well to help the pancakes stay together and give them a nice caramelization on the outside. Also, they give sweetness to the pancakes without needing to add sugar.

Finally, add the whisked eggs and other remaining ingredients until they are mixed together well and mostly smooth.

Now, pull out your skillet and preheat it on medium to medium high heat. If you are using an electric skillet, 350 degrees should be perfect.

Why I Recommend Using An Electric Skillet:

Recently, I bought a new electric skillet because I wanted one without the toxic, nonstick coating. I found a ceramic one and these pancakes were the first recipe I tried cooking on it. The reason I love using my electric skillet is because the flat sides make it much easier to flip these pancakes. It gives more space to get the spatula up under them well.

Evenly coat your skillet with olive oil. Then, use a 1/4 cup measuring cup to scoop out the batter onto your pan. Cook the batter for about 3 minutes, or until you begin to see some bubbles and the edges crisping up a bit. Because these pancakes do not have flour, they are a little more fragile. Make sure to get your spatula up under the pancake good before you flip. Cook about 3 minutes on the second side.

Repeat these steps until all of the batter has been cooked and enjoy the fruits of your labor as you watch your pile of pancakes grow!

Now, it’s time to serve them up. So, grab your favorite toppings and enjoy!

Reasons I love to make these pancakes for kids:

1. They are gluten free. We are not a gluten free family, but I do like to avoid having gluten at every meal.
2. No added sugars. The peanut butter and banana give the pancakes the perfect sweetness without needing to add any additional sweeteners.
3. Protein packed. Unlike normal pancakes, these have extra protein from the peanut butter and eggs, keeping my kids fuller for longer.
4. When I have enough bananas, I love to double or triple the recipe! The more pancakes I can make, the more breakfasts I have covered by storing them in the fridge or freezer.

How to Store:

Store in an air-tight container in the fridge for up to 7 days. You can also store in the freezer for up to 3 months, but trust me, they will be gobbled up way before then!

What Toppings to Use:

• Honey or maple syrup (opt for the maple syrup or just plain pancakes if you are serving to a child under 1)
• Fresh berries
• Sliced almonds or other nuts for added crunch

Or, if your kids like to keep their food separated like mine do, honey drizzled over the top with berries on the side is perfect.

How to Complete the Breakfast:

• Scrambled or boiled eggs
• Sausage
• Bacon
• Berries
• Nuts

Peanut Butter Banana Pancakes for Kids Ingredients:

You will need:

• 3 ripe bananas
• 1/2 cup peanut butter
• 3 large eggs, lightly whisked
• 3/4 tsp baking soda
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• dash of salt
• olive oil for cooking

Peanut Butter Banana Pancakes for Kids Instructions:

1. Mash bananas in a bowl until most of the lumps are gone.
2. Add peanut butter and stir to mix.
3. Add the lightly whisked eggs and other remaining ingredients. Stir until well combined and mostly smooth.
4. Preheat skillet on medium to medium high heat (350 degrees for your electric skillet).
5. Lightly coat the surface with olive oil.
6. Use 1/4 measuring cup to scoop the batter onto your skillet.
7. Cook for about 3 minutes, or until the pancakes begin to bubble and the edges are setting up well.
8. Gently and slowly, flip the pancakes, and cook for about 3 more minutes.
9. Repeat steps until all of the batter is gone.
10. Top with your favorite toppings and enjoy!

More Posts Like This:

• Greek Yogurt Pancakes
• Peanut Butter Honey Oatmeal Balls
• Simple Homeschool Breakfast Ideas

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Shop this Post:

• Silicone potato masher
• My favorite ceramic, electric skillet

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