1 1/4 c. all-purpose flour ▢1 tsp. baking powder ▢1 tsp. baking soda ▢1/2 tsp. salt ▢1 1/3 c. buttermilk ▢1 c. overly ripe mashed bananas ▢1/4 c. brown sugar ▢1 egg ▢1 tsp. vanilla extract ▢2 tbsp. butter, melted 1/2 c. creamy peanut butter, warmed ▢2 tbsp. mini chocolate chips optional ▢slices of banana optional
Whisk together the flour, baking powder, baking soda, and salt in a medium mixing basin.
Combine the melted butter, buttermilk, mashed banana, brown sugar, egg, and vanilla extract in a small mixing basin. Beat briefly to incorporate.
Mix the dry and liquid ingredients together until just combined, taking care not to overmix. Lumps contribute to the airiness of crepes. An additional tablespoon or two of buttermilk may be required to achieve the desired consistency.
Transfer to a large pan over medium heat and melt a half tablespoon of the butter while the batter rests for ten minutes. Transfer the batter to the center of the preheated pan using a half-measuring cup.
Briefly, until small bubbles appear on the surface of the pancakes, cook the pancakes for an additional minute. Cook for an additional 1 to 2 minutes after flipping.
Spread peanut butter that has been melted between layers of crepes. If desirable, garnish with mini chocolate chips and banana slices.