Peanut Butter Banana Protein Pancakes

If you're looking for extremely easy pancakes that are soft, fluffy, light, and pack extra protein look no further than this recipe. You don't have to go out for buttermilk but can still enjoy the lovely taste of buttermilk pancakes with this mix - just add water. One serving of pancakes packs 13 grams of protein. I drizzled the pancakes with peanut butter that's been infused into maple syrup. It's decadent, rich, and the warm pancakes soak it up beautifully. I garnished the pancakes with bananas and I chocolate chips.


Yield: makes 5 to 6 pancakes

Prep time: 5 minutes

Total time: about 10 minutes



  • 1 cup Krusteaz Protein Buttermilk Pancake Mix
  • 2/3 cup cold water or milk
  • 1 large banana, cut into rounds
  • 1/2 cup maple syrup
  • 1/4 cup creamy peanut butter
  • mini semi-sweet chocolate chips, optional for garnishing




1. To a medium bowl, add the pancake mix, water, and bananas, and whisk to combine; don't overmix. Batter will be slightly lumpy and on the thicker side. Let batter stand 2 minutes.

2. Heat a griddle to 375F (medium heat) or heat a nonstick skillet over medium heat and generously spray with cooking spray.

3. Add slightly less than 1/4 cup batter per pancake onto griddle.

4. Cook pancakes about 2 minutes per side, or until golden brown, turning once. Place pancakes on a serving platter or plates; set aside.

5. To a microwave-safe glass measuring cup or bowl, add the maple syrup, peanut butter, and heat for 30 to 60 seconds, or until mixture is warmed through and mixture can be stirred smooth.

6. Top pancake with garnish.