In the past I’ve salvaged pancakes that stick to the skillet by cooking the remaining batter in either a doughnut or muffin-top pan. But my dad and step mom gave me a griddle for Christmas so I haven’t had to get creative with my pancakes in awhile. However, I now find myself purposely baking my pancakes sometimes when I don’t want to stand over the griddle watching and flipping until all the batter is gone. When they are baked you just pop them in the oven and walk away until the timer goes off, which is exactly what I did for these peanut butter cup banana pancakes. Of course you can cook these on a griddle as well, but I was feeling lazy.

Side note: For those of you wondering about my health, I am nearly 100% recovered! Still keeping the tissues around but hopefully will be able to detach myself from them in the next couple of days.

One year ago: Cake Batter Puppy Chow

Two years ago: Homemade Olive Garden Salad and Dressing