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Peanut Butter Banana Pancakes with Nutella Syrup on a white plate with a glass of orange juice in the background.

Peanut Butter Banana Pancakes with Nutella Syrup

This was pancake breakfast heaven, if you aren’t a banana fan just do the peanut butter and nutella syrup. I am telling you, these pancakes are so tasty!!!
Course Breakfast
Cuisine Greek
Keyword peanut butter, Pancakes, Nutella
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 8
Calories 415kcal
Author Emily Walker


  • Electric Griddle


Nutella Syrup


  • Combine flour, baking soda, salt, sugar, buttermilk, egg, vanilla and peanut butter into a large mixing bowl. Stir until thoroughly mixed. Add the diced banana and gently stir into the batter.
  • Spoon about 1/4 c. of batter into a non-stick skillet over medium heat. With spoon, form a round pancake. Let cook until batter starts to bubble, takes about 1-2 minutes. Flip and cook until browned, about 1-2 additional minutes. Transfer to plate.
  • Continue until all pancake batter is used. Keep pancakes warm.

For the Syrup

  • Combine butter, sugar and milk into a medium saucepan over medium heat. Stir until melted. When mixture starts to boil reduce heat and stir in baking soda and vanilla. Syrup will bubble and rise. Remove from heat and stir in Nutella until melted. Drizzle over pancakes.


Calories: 415kcal | Carbohydrates: 44g | Protein: 9g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 57mg | Sodium: 447mg | Potassium: 284mg | Fiber: 2g | Sugar: 28g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg