Thursday, April 26, 2012

Mini Cinnamon Pancake Stacks {with peanut butter & banana}

From a very young age, I was taught that adding peanut butter {and bacon, of course} makes everything better, especially when it comes to breakfast dishes. Some of my fondest memories with my Grandma Marilyn were making pancakes together. Whether it was out of a box or from scratch, they always came out fluffy and delicious. My brothers and I would smother them in peanut butter and syrup and we would gobble them up like someone was going to take them away. Of course, Grandma delicately ate her pancakes one bite at a time with a sip of milk to complete each bite. I definitely did not inherit her etiquette and/or patience.

So, I started off Sunday morning free of the standard Sunday hangover, and decided to get a little sentimental making cinnamon pancakes. The simple batter was made from a recipe I've used for years, but the plating was inspired from a recipe picture I saw on Pinterest. Instead of strawberries and whipped cream, I opted for our traditional peanut butter method with banana slices. This was SUCH a great breakfast and it brought back a lot of great memories spent in the kitchen with my lovely Grandma Marilyn. 

{Simple pancake batter with cinnamon}

{Layer each pancake with peanut butter and a slice of banana, then stick the skewer straight through}
{Serve with a side of warm syrup and fresh strawberries for an indulgent breakfast}

Plating inspiration from Pinterest {unfortunately it was not linked correctly}

{Serves about 18-20 mini pancakes}

Ingredients: 1 1/2 Cups all-purpose flour. 3 1/2 tsp aluminum-free baking powder. teaspoon salt.1 Tbsp white sugar. 1/4 tsp cinnamon.1 1/4 Cup whole milk. 1 egg. 3 Tbsp unsalted butter, melted. Peanut butter. 1 banana, sliced. Strawberries, halved {optional}.

  • In a large bowl, mix together the flour, baking powder, salt, sugar and cinnamon. 
  • Make a well in the center and pour in the milk, egg, and melted butter. Whisk together until smooth.
  • Heat a lightly oiled frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 Tbsp for each pancake. After a few minutes you should see the batter start to form bubbles, which indicates the pancake is ready to be flipped. After a few more minutes of cooking, remove from skillet and place on a plate under a paper towel {and further topped with a clean towel}. Repeat until all batter is used. 
  • Using 3 mini pancakes, spread about a Tbsp of peanut butter on one side of each pancake, then add one slice of banana in the middle of each. 
  • Stack one pancake/banana on top of one another, then stick the skewer through the middle of the stack to hold it together. 
  • Drizzle or serve with a side of warm syrup and optional strawberries.

You may be turning your nose up at this recipe right now, but combining peanut butter, banana, syrup, and pancakes is soooo delicious. Wash it down with a tall glass of milk and feel comforted by the awesomeness you just inhaled. Enjoy!! 



  1. These look amazing!! I might be drooling :)

  2. Oh wow! Now THAT is a pancake stack and a hearty breakfast! YUM!

    xo, Yi-chia
    Always Maylee

  3. Um this looks AMAZING! I will be making them this weekend! YUM!

    xox - Denise


Thank you for your lovely comments! I appreciate each and every one of them. You sure know how to bring a smile to my face :)