These vegan peanut butter banana pancakes are the perfect mix of soft, fluffy, warm and yielding.

They’re made without eggs or dairy, and only use ingredients you probably already have in the cupboard.

Oh, and they taste delicious! In fact, they go with almost anything from dairy-free chocolate chips to strawberry jam to yet more yummy peanut butter!

I really love cooking with peanut butter. It has such a unique flavour and texture and is surprisingly versatile – I use it often in both in savoury and sweet dishes.

For this recipe, I’m using SKIPPY® Extra Smooth Peanut Butter, which has an exceptionally smooth, melt-in-the-mouth texture made from the sweetest American peanuts.

Meanwhile, banana is high on my list of ‘best friends of peanut butter’, so I just had to use it in these pancakes! From an easy snack for children to a favourite of Elvis, peanut butter and banana may sound like a weird combination for the uninitiated, but I promise it’s a really magical combination.

So, both the peanut butter and the banana in this recipe, bring great flavour, but they also serve another function: they’re both great binding agents! This means they both help bring the ingredients together and add structure without the need for eggs; a big win that gives perfectly fluffy vegan pancakes.

Let’s make these Vegan peanut butter banana pancakes. Delicious on pancake day. Delicious the other 364 days of the year!

Ingredients

Equipment

Instructions

Heat the oven to 140C (120C fan) so you can fry the pancakes in batches while keeping them warm.

Mash the bananas with a fork, getting rid of as many lumps as possible.

Add the peanut butter.

Whisk until well combined – this will also help break the banana down more.

Add the milk.

Whisk through. If you’re using an electric whisk, start slow or you’ll spatter your mix around the kitchen.

Add the sugar, flour and baking powder.

Whisk, starting slowly and building to top speed until you have a thick, smooth batter (small lumps of banana is fine). Let the batter rest for 10 minutes.

Heat the spread or oil in a frying pan over a medium heat.

Pour in 3 tbsp of batter per pancake and fry until bubbles start to pop on the surface and a skin appears, then flip.

Transfer to a tray and keep warm in a low oven while you fry the remaining batter.

Stack up to serve. Drizzle with extra peanut butter and scatter with a little chopped chocolate.

Ta da! Tempting, right?

Have you ever tried SKIPPY® Peanut Butter before? Millions of Americans enjoy this gorgeous peanut butter daily. There are 22.1g of protein in every 100g, and each jar is rich in high Oleic acids (good fats).

To keep up with SKIPPY® Brand’s celebrations for Pancake Day, follow @skippybrand on Instagram and @Skippy on Twitter and get involved!

SKIPPY® Peanut Butter (RRP £2.40 per 340g jar) is now available in smooth and Extra Crunchy varieties, on sale in major supermarkets including Sainsbury’s, Morrisons, Costco, International section of Tesco and Ocado.

For more inspiration and recipes visit www.peanutbutter.uk.com

This is a commissioned post for SKIPPY® Peanut Butter

Pointers, tricks and troubleshooting tips for the perfect vegan peanut butter pancakes.

Are vegan peanut butter pancakes easy to make?

These pancakes are easy to make just so long as you follow all the steps.

Don’t skip resting the batter and be sure to take your time while frying. Don’t try to speed up the process by cooking them over too high a heat as they need time to firm up all the way through.

Will I need any special equipment for this recipe?

You shouldn’t need anything that wouldn’t be found in the average kitchen, but if you do have access to a good-quality non-stick frying pan it will make your life a little easier.

Thinner frying pans may transfer heat less evenly and make your life a little more difficult. This won’t be an issue if you’re used to working with your pan.

How can I tell if a banana is ripe? How can I tell if it’s gone off?

Unripe bananas will be a little green and firmer than yellow, ripe bananas. Unripe bananas will also be much harder to mash, so ripe is best for this recipe.

Ripe bananas may have some black spots, while overripe bananas will have lots of black spots and a thinner skin.

Overripe bananas are still great to use in this recipe, just check to make sure there is no peculiar smell, presence of fruit flies or mould on the stem that signals they are past their best and no longer safe to eat.

If your bananas look overripe but don’t have any of these signs, they should safe to eat.

Is this peanut butter pancakes recipe suitable for vegetarians? Is it recipe suitable for vegans?

There are no animal products in this recipe, so it is suitable for vegetarians and vegans.

Is this recipe gluten-free?

No, this peanut butter pancakes recipe is not gluten-free as it uses wheat flour.

I have not tested substituting the flour and baking powder for gluten-free options but in theory, it should still work and be very tasty. Let me know if you give it a try.

Are peanut butter pancakes keto-friendly?

With flour, sugar and bananas in this recipe, it contains relatively high levels of carbohydrates which means this recipe isn’t particularly keto-friendly.

Is this banana and peanut butter pancakes recipe healthy?

This recipe is actually quite nutritionally dense compared to some pancake recipes, with lots of protein included.

However, it’s also quite calorie-dense, so best saved to enjoy as an occasional treat.

Is this recipe safe to eat while pregnant?

When it comes to eating peanuts while pregnant, advice varies from country to country and also changes over time as research in this area progresses.

In the UK, at the time of writing (Feb 2020), the NHS advises that “You can eat peanuts or food containing peanuts, such as peanut butter, during pregnancy, unless you’re allergic to them or a health professional advises you not to.”

There are no other ingredients in this recipe that should pose a risk during pregnancy, as long as you follow good food hygiene and safety practices, use ingredients that are fresh and “in date”, and ensure that the pancakes are properly cooked.

This is not medical advice and you should always check with your own health professional.

What goes well with vegan banana and peanut butter pancakes?

A little extra warm peanut butter drizzled on top along with chocolate chips or banana slices is a family favourite in our house.

You can also try topping your pancakes with maple syrup or powdered sugar and fresh berries – blueberries and strawberries work particularly well.

If you fancy a creamy layer between each pancake, try whipped coconut cream – it’s dreamy!

If you’re not vegan, then whipped cream or a little butter works well, and if you’re really not vegan serving this dish with crispy bacon would make Elvis proud.

How long does this recipe keep? Can I keep this recipe in the refrigerator?

While these pancakes are best eaten fresh out of the pan you should also be able to store them in the fridge. Be sure to allow them to fully cool, then pop them straight into an airtight container within 2 hours of making them. They should last for up to three days.

You can reheat them over a low heat in a frying pan and a little fat, or my personal preference is to place as many as you need on a baking tray in a preheated oven set to 180C (160C fan) until warmed through.

You can even reheat them in the toaster using the reheat button, but keep an eye on them as they can burn!

Can I freeze banana peanut butter pancakes?

Yes, you can freeze these pancakes!

Allow them to fully cool, then place them in an airtight container within two hours with a layer of baking paper between them to stop them from sticking.

They should last for up to three months in the freezer. You can then either defrost as many as you need in the fridge overnight or go straight from freezer to low oven!

Can I leave the pancakes out on the counter?

You shouldn’t leave your pancakes out at room temperature for too long. Aim to eat them as soon as they’re made or store them in the fridge within two hours of cooking using the instructions given above.

Can I make this recipe in a different quantity?

This recipe makes 18 pancakes but you can happily scale it up or down to make more or less as needed, and if you have a little leftover banana you can use it on top of the pancakes. Use the handy slider in the recipe card on this page to automatically adjust ingredient quantities.

Can I leave the batter out on the counter?

No, you should use your pancake batter as soon as it has rested.

Will pancake batter keep in the fridge?

A covered bowl of standard pancake batter will be fine in the fridge overnight. Some people actually prefer to give it a long rest, although I’ve never been that patient.

I haven’t tested storing this vegan batter overnight and you may the banana continues to break down in the batter overnight, so let me know how you get on.

Can I use vegan banana and peanut butter batter in a waffle maker?

I haven’t tried this batter in a waffle maker, but I believe it should work, yes. Let me know if you give it a try and remember to grease your waffle pan really well.

Why did my pancakes burn?

Burnt pancakes is typically caused by having the heat turned up too high beneath your frying pan, which can cause the outside to cook and start to burn before the inside has had a chance to firm up.

There are lots of variables involved in getting the correct temperature for the perfect pancake, including the type of material your frying pan is made of, the coating it uses and your hob settings. Keep experimenting until you find what works for you.

Why did my pancakes turn out under-cooked?

Undercooked pancakes are usually the result of having your frying pan on too low a heat or simply not giving the pancakes enough time to firm up before they spread out or get flipped. Try again but with more heat and leave them a little longer before flipping.

If you’re still having problems, it may be that you got your ingredient quantities slightly wrong so that the batter is simply too wet or too thick, so double check your ratios.

Where does Shrove Tuesday/Pancake Tuesday/Pancake Day come from?

Shrove Tuesday (also known as Pancake Day or Pancake Tuesday in Commonwealth countries and Ireland) is a day in February or March immediately preceding Ash Wednesday, a Christian Holy Day.

Traditionally, it has come to be known as the day to consume pancakes or other fats before Lent, and is known as Mardi Gras in some other countries (which literally translates to ‘Fat Tuesday’), and is a day of fat eating (along with being a carnival day).

The word ‘shrove’ is from the English word ‘shrive’ which means to achieve absolution from one’s sins by way of confession and penance.

For many Brits in the 21st century, the religious aspect takes a back seat to the consumption of pancakes!

When is Pancake Day this year?

To save you from having to search for “When is Pancake Day?” for a good while, here are the days that Pancake Day / Shrove Tuesday will fall on every year, all the way up to 2030.

• 2020 – 25 February
• 2021 – 16 February
• 2022 – 1 March
• 2023 – 21 February
• 2024 – 13 February
• 2025 – 4 March
• 2026 – 17 February
• 2027 – 9 February
• 2028 – 29 February
• 2029 – 13 February
• 2030 – 5 March

Interestingly, you’ll note it falls on leap day in 2028: 29th February!

Have fun!

Pin these vegan peanut butter banana pancakes

I love peanut butter in sweet things, what other recipes might I enjoy?

Here’s three that will be sure to satisfy your peanut butter cravings.

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