Bisquick Banana Pancakes with Peanut Butter Syrup

These bisquick banana pankcakes are easy to make and accidentally vegan (no egg and dairy free). Don't forget to top it with this delicious peanut butter syrup.

Author: Kelsey Smith

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 10 serving

Calories: 246 kcal per serving

Ingredients

2 cup - Bisquick Original
2 tablespoon - sugar
2 teaspoon - baking powder
1 teaspoon - vanilla
1 ½ cup - milk
2 - bananas
½ cup - pancake syrup
¼ cup - peanut butter

Instructions

Mix the Bisquick, sugar, baking powder and vanilla in a large mixing bowl.
Add milk and stir. Add mashed bananas and stir. Add more or less milk depending on desired pancake thickness. Let the batter sit for a few minutes before cooking.
Meanwhile, heat pan to medium heat and spray with cooking spray or coat with butter or oil. When hot, pour ¼ cup of batter on to the pan, depending on how big you want your pancakes. Cook both sides until a deep golden.
For the syrup, mix syrup and peanut butter together until smooth. I like to thin mine out with 1 tbsp of milk to get the not-too-thick, not-too-thin consistency I love.

Nutrition