Best 3 Peanut Butter Pancake Recipes

BACON PANCAKE STRIPS WITH MAPLE-PEANUT BUTTER SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Arrange bacon slices on the prepared baking sheet.
• Bake in the preheated oven until browned and crisp, about 15 minutes; drain on a paper towel-lined plate.
• Combine maple syrup, peanut butter, and vanilla extract in a small saucepan over medium-high heat; cook and stir until sauce is smooth and heated through, about 5 minutes. Reduce heat to low and keep sauce warm.
• Whisk flour, baking powder, sugar, and salt together in a large bowl. Whisk buttermilk, egg, and olive oil together in a separate bowl; slowly pour into flour mixture and whisk until batter is smooth.
• Heat a griddle or flat skillet over medium heat; spread melted butter on surface to coat. Arrange bacon slices about 2 inches apart on the hot griddle, working in batches if needed.
• Slowly pour batter over each bacon strip; cook until bubbles start to form on top and edges are dry, 2 to 3 minutes. Flip pancakes and cook until other side is golden brown, 3 to 4 minutes. Serve with warm maple-peanut butter sauce.

BANANA PANCAKE SANDWICH AND PEANUT BUTTER MAPLE SPREAD

Steps:

• Whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl. Add the buttermilk and eggs. Whisk together, gradually incorporating the flour mixture, just until combined. Add the banana slices and gently combine; the batter may be slightly lumpy. Let stand 10 minutes.
• Place a griddle pan over medium heat. Add the canola oil and butter. Using a ladle, pour 1/2 cup batter for each pancake, roughly 2 inches apart. When small bubbles appear across the surface of the pancakes and the edges lift from the griddle, flip and continue cooking until the pancakes are golden brown on the second side, about 4 minutes per side. Continue with the remaining batter.
• In a small dish using a rubber spatula, mix the peanut butter and maple syrup until combined. For each sandwich, spread some peanut butter mixture over a pancake, then top with another pancake.

PEANUT BUTTER PROTEIN PANCAKE WITH BLUEBERRY VANILLA TOPPING

Steps:

• Spray a non stick skillet with cooking spray and heat on medium until hot.
• Beat egg, peanut butter, milk, soda and salt until smooth. If your egg is large, use a heaped tablespoon of peanut butter and maybe some more milk.
• Pour mixture into hot greased skillet and cook until surface of the pancake is no longer liquid (about three or four minutes; maybe reduce heat a little and cover the skillet so that the pancake doesn't burn).
• Flip and cook about two or three more minutes until done.
• Process yoghurt and blueberries (and sweetener, if you use it) to a smooth sauce, then stir in the cottage cheese.
• Transfer pancake to a plate and top with yogurt mixture.
• Enjoy!