Peanut Butter Banana Pancakes with Strawberry Maple Syrup

Note: I was sent a Breakfast kit from Krusteaz in order to write this post. Opinions are mine alone.

For the last couple of years, I have had the opportunity to work with Krusteaz to bring attention to a fun way to switch up your dinner routine in February.

February is National Hot Breakfast Month, so to celebrate, Krusteaz encourages you to have breakfast for dinner once a week. As someone who never gets a hot breakfast on weekdays, I’m all for this idea, and have made a couple of yummy breakfast-for-dinner recipes in the past, including Cheesy Corn Pancakes and Frog in a Hole.

To help you celebrate National Hot Breakfast Month, Krusteaz is giving away a Breakfast Night Kit to one reader!

The kit includes:

• two boxes of the following breakfast mixes: Buttermilk Pancake Mix, Belgian Waffle Mix, Blueberry Pancake Mix, Wild Blueberry Muffin Mix, and Cinnamon Swirl Crumb Cake and Muffin Mix
• Kitchen items including a whisk, a tote bag, and pancake batter pen
• A selfie stick, to help capture the fun!

Further details will be after the recipe.

This year, I decided to have a sweeter breakfast for dinner option, in honor of upcoming Valentine’s Day: Peanut Butter Banana Pancakes with Strawberry Maple Syrup.

This recipe uses Krusteaz Buttermilk Pancake mix with a few additions to make Peanut Butter Banana Pancakes. I served them with a simple Strawberry Maple Syrup to top them off!

Ingredients (makes 6 4-inch pancakes):

• 1 cup Krusteaz Buttermilk Pancake Mix
• 2/3 cup water
• 3 tablespoons peanut butter powder
• 1 banana, mashed
• 1/2 teaspoon ground nutmeg

Strawberry-maple syrup:

• 3/4 cup chopped strawberries
• 3/4 cup maple syrup

Note: I made the pancakes in a non-stick so I didn’t need any oil or butter. If you aren’t using a non-stick pan, add a bit of butter to your pan before adding in the batter.

I used my pancake batter pen to make the pancakes into hearts. Feel free to just use a small ladle to make your pancakes.

To make, add the pancake mix, water, peanut butter powder, mashed banana, and nutmeg to a large bowl.

Mix to combine using a whisk. It will still be somewhat lumpy. That’s ok.

Set aside for 2 minutes. Meanwhile, set your pan over medium heat.

If using a batter pen, fill the batter pen with the batter and use to make fun shapes. If not, use a ladle to pour slightly less than 1/4 cup batter per pancake into your pan.

Cook the pancakes for about 1 minute per side, or until golden brown, turning once.

To make the syrup, add the maple syrup and strawberries to a pot over medium high heat. Bring to a boil, then lower to a simmer. Simmer for about 6 minutes, then pour desired amount immediately over pancakes.

Serve topped with fresh strawberries.

It’s pretty fantastic to have dinner ready in, oh 15 minutes, isn’t it?

My husband and I really look forward to breakfast for dinner nights too, they break the week up a bit!

These pancakes have a nice balanced flavor of peanut butter and banana. The batter stays nice and fluffy as well!

The syrup is SO good.  The strawberries are such a nice addition to the syrup.

What will you make to celebrate National Hot Breakfast Month?

On to the giveaway! Use the widget below to enter. Good luck!

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Print

Yum

Peanut Butter Banana Pancakes with Strawberry Maple Syrup

Cook Time: 15 minutes

Yield: 6 pancakes

Ingredients

Pancakes:
• 1 cup Krusteaz Buttermilk Pancake Mix
• 2/3 cup water
• 3 tablespoons peanut butter powder
• 1 banana, mashed
• 1/2 teaspoon ground nutmeg
Strawberry-maple syrup:
• 3/4 cup chopped strawberries
• 3/4 cup maple syrup

Instructions

1. I used my pancake batter pen to make the pancakes into hearts. Feel free to just use a small ladle to make your pancakes.
2. To make, add the pancake mix, water, peanut butter powder, mashed banana, and nutmeg to a large bowl.
3. Mix to combine using a whisk. It will still be somewhat lumpy. That’s ok.
4. Set aside for 2 minutes. Meanwhile, set your pan over medium heat.
5. If using a batter pen, fill the batter pen with the batter and use to make fun shapes. If not, use a ladle to pour slightly less than 1/4 cup batter per pancake into your pan.
6. Cook the pancakes for about 1 minute per side, or until golden brown, turning once.
7. To make the syrup, add the maple syrup and strawberries to a pot over medium high heat. Bring to a boil, then lower to a simmer. Simmer for about 6 minutes, then pour desired amount immediately over pancakes.
8. Serve topped with fresh strawberries.

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