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Pancake breakfast cake that's stick-to-the-roof-of-your-mouth delish

Nancy

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Coupon Clipping Cook is about cooking with recipes from items in the pantry, and money saving tips on buying ingredients using coupons and shopping for sales.

Peanut butter goes bananas in this layered breakfast cake that's shouting your name

Can you hear it? I can hear it. This pancake cake is not just calling your name — it's shouting it.

Here's a pancake stack so big that it's built for two, unless of course you're really, really hungry. I especially like to make this for breakfast because I always seem to have peanut butter and bananas on hand. I think even Elvis would love this for breakfast.

Peanut butter goes bananas in this layered breakfast cake that's shouting your name

Kids can join in the fun and build their own pancake cake too.

Peanut butter goes bananas in this layered breakfast cake that's shouting your name

No need to frost this cake. All you have to do is pour maple syrup on top. How easy is that? Then next comes the best part — cut a piece of the pancake cake, and dig in.

Peanut butter goes bananas in this layered breakfast cake that's shouting your name

Peanut butter and banana pancake cake recipe

This pancake cake built for two to share at breakfast has layers of peanut butter and bananas and is topped with maple syrup.

Serves 2

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes

Ingredients:

For the pancakes

  • 1 cup sifted all-purpose flour
  • 1 teaspoon sugar
  • 2 teaspoons baking powder
  • 1 egg
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1-1/2 tablespoons canola oil

For the cake

  • 1 cup peanut butter (smooth or chunky)
  • 2 medium- to large-size bananas, sliced (about 1/2 to 3/4 inch thick)
  • 2 tablespoons chopped or whole peanuts, for garnish (optional)
  • Maple syrup

Directions:

For the pancakes

  1. To a medium-size mixing bowl, add all the ingredients, and whisk them together.
  2. Heat a large nonstick skillet on medium heat.
  3. Add a couple small drops of the pancake batter to the skillet, and when they start to cook, ladle in about 1/4 cup of batter for each pancake. Cook in batches of 2 pancakes if the size of the pan permits.
  4. When the bottom sides of the pancakes turn a golden color, flip them over. Cook for about 1 to 2 minutes per side.
  5. Transfer the pancakes to a plate.

For the cake

  1. Lay the first pancake onto a serving plate.
  2. Spread some of the peanut butter on top of the pancake, and evenly lay about 7 slices of banana in the peanut butter around the outside perimeter of the pancake.
  3. Top with another pancake, and repeat the layers of peanut butter and slices of banana.
  4. Continue making layers with the remaining pancakes. Depending on the size of the pancakes, there should be 3 to 4 layers.
  5. Garnish the pancake on the top of the stack with a layer of peanut butter, a few slices of banana and peanuts, and then drizzle generously with maple syrup.

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More pancakes with peanut butter

Peanut butter and jelly pancakes
PB&J mini pancake snacks
Strawberry-peanut butter pancakes

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