Best 20 Peanut Butter Pancakes Recipes

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Peanut butter pancakes are a delicious and fluffy breakfast treat that is perfect for any occasion. Made with simple ingredients like flour, sugar, baking powder, salt, milk, eggs, and of course, peanut butter, these pancakes are sure to be a hit with the whole family. This recipe includes variations for classic peanut butter pancakes, chocolate chip peanut butter pancakes, and even a vegan version made with almond milk and flax eggs. Each variation offers a unique flavor and texture that will satisfy even the most discerning pancake lover. So gather your ingredients and let's get started on making a stack of these irresistible peanut butter pancakes!

Let's cook with our recipes!

PEANUT BUTTER BANANA PANCAKES



Peanut Butter Banana Pancakes image

I have a common pancake recipe that I modify from time to time. This one tastes fantastic with warm maple or strawberry syrup. I freeze leftover pancakes and reheat in the toaster, spreading them with strawberry or raspberry jam. Yum!

Provided by ELFMAN42

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 25m

Yield 12

Number Of Ingredients 10

1 ½ cups all-purpose flour
2 tablespoons baking powder
1 tablespoon white sugar
½ teaspoon salt
1 ¼ cups milk
1 ripe banana, mashed
⅓ cup smooth peanut butter
1 egg
1 tablespoon canola oil
1 teaspoon vanilla extract

Steps:

  • Preheat a griddle to medium heat.
  • Whisk flour, baking powder, sugar, and salt together in a mixing bowl. Combine milk, banana, peanut butter, egg, canola oil, and vanilla extract in a separate bowl; pour into the flour mixture and whisk together until thoroughly mixed.
  • Ladle batter in 1/4 cup portions onto hot griddle. Cook until tiny air bubbles form on top, 2 to 5 minutes; flip and continue cooking until the bottoms are browned, 2 to 3 minutes. Repeat with remaining batter. Keep finished pancakes warm.

Nutrition Facts : Calories 142.3 calories, Carbohydrate 18.5 g, Cholesterol 15.7 mg, Fat 5.8 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 1.3 g, Sodium 389.6 mg, Sugar 4.2 g

PEANUT BUTTER PANCAKES



Peanut Butter Pancakes image

Wondering how to make peanut butter pancakes? These morning treats are one of my husband's specialties. It's not unusual for him to wake me with those hot-from-the griddle cakes! -Dorothy Pritchett, Wills Point, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 8 pancakes.

Number Of Ingredients 10

1 cup pancake mix
2 tablespoons sugar
1 egg
1/3 cup peanut butter
1 can (5 ounces) evaporated milk
1/3 cup water
HONEY BUTTER:
1/4 cup butter, softened
2 tablespoons honey
Optional: maple syrup and chopped salted peanuts

Steps:

  • In a large bowl, combine pancake mix and sugar. In a small bowl, beat egg and peanut butter; add milk and water. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a lightly greased medium-hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown. In a small bowl, combine butter and honey until smooth. Serve with pancakes. If desired, top with chopped peanuts and maple syrup.

Nutrition Facts : Calories 595 calories, Fat 35g fat (15g saturated fat), Cholesterol 127mg cholesterol, Sodium 843mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 4g fiber), Protein 16g protein.

CHOCOLATE PEANUT BUTTER PANCAKES RECIPE BY TASTY



Chocolate Peanut Butter Pancakes Recipe by Tasty image

Here's what you need: milk, egg, peanut butter, wheat flour, salt, baking powder, dark chocolate chip

Provided by Hannah Williams

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 cup milk
1 egg
¼ cup peanut butter
1 cup wheat flour
¼ teaspoon salt
2 teaspoons baking powder
½ cup dark chocolate chip

Steps:

  • In a bowl, mix the milk, egg, and peanut butter. Set aside.
  • In a separate bowl, combine flour, salt, and baking powder. Pour wet mixture into dry, add chocolate, and mix thoroughly.
  • Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
  • Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
  • Enjoy!

Nutrition Facts : Calories 396 calories, Carbohydrate 45 grams, Fat 20 grams, Fiber 3 grams, Protein 12 grams, Sugar 12 grams

BACON PANCAKES WITH MAPLE-PEANUT BUTTER SYRUP



Bacon Pancakes with Maple-Peanut Butter Syrup image

Breakfast ready in 35 minutes! Enjoy this hearty bacon pancake that's made using Bisquick® mix and served with maple and peanut butter syrup.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 5

Number Of Ingredients 8

3 tablespoons peanut butter
1 tablespoon butter or margarine, softened
1/2 cup maple-flavored syrup
2 cups Original Bisquick™ mix
3/4 cup milk
1/4 cup maple-flavored syrup
2 eggs
1/2 cup real bacon pieces (from 3-oz package)

Steps:

  • In small bowl, beat peanut butter and butter with electric mixer on low speed until smooth. Beat in 1/2 cup syrup until well mixed.
  • Heat nonstick griddle to 350°F or heat 12-inch nonstick skillet over medium-low heat.
  • In medium bowl, stir all pancake ingredients except bacon with wire whisk or fork until blended. Stir in bacon.
  • For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until edges are dry. Turn; cook other sides until golden brown. Serve pancakes with syrup.

Nutrition Facts : Calories 510, Carbohydrate 71 g, Cholesterol 105 mg, Fat 2, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 22 g, TransFat 2 g

CREAMY PEANUT BUTTER PANCAKES



Creamy Peanut Butter Pancakes image

These are a twist to the traditional pancake breakfast! Definitely a family tradition!

Provided by phillyprincess00

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 cup water
½ cup white sugar
2 cups all-purpose flour
1 cup white sugar
¾ cup milk
2 tablespoons baking powder
¾ cup creamy peanut butter

Steps:

  • Bring water and 1/2 cup sugar to a boil in a small saucepan until sugar is dissolved, about 5 minutes; remove simple syrup from heat and allow to cool slightly while preparing remaining ingredients.
  • Mix flour, remaining 1 cup sugar, milk, and baking powder in a bowl until blended.
  • Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and edges are dry, 3 to 5 minutes. Flip and cook until browned on both side, about 3 minutes more. Repeat with remaining batter.
  • Stir peanut butter and about 1/2 cup simple syrup in a bowl until smooth, adding more syrup as needed. Serve peanut butter sauce on top or as a dipping sauce.

Nutrition Facts : Calories 828.7 calories, Carbohydrate 136.2 g, Cholesterol 3.7 mg, Fat 25.9 g, Fiber 4.6 g, Protein 20.1 g, SaturatedFat 5.8 g, Sodium 975.2 mg, Sugar 81.7 g

CHOCOLATE-PEANUT BUTTER PANCAKES



Chocolate-Peanut Butter Pancakes image

Everyone's favorite combo, chocolate and peanut butter, in a pancake perfect for an indulgent weekend breakfast.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 7

Number Of Ingredients 8

2 cups Bisquick™ Original pancake and baking mix
1 1/4 cups milk
3/4 cup creamy peanut butter
2 eggs
2 tablespoons sugar
14 miniature Reese's™ peanut butter cups, unwrapped, halved
1/3 cup chopped dry-roasted peanuts
7 tablespoons Hershey's™ chocolate-flavor syrup

Steps:

  • Heat nonstick griddle or skillet over medium-high heat (375°F); brush lightly with vegetable oil, if necessary. In medium bowl, beat Bisquick™ mix, milk, 1/2 cup of the peanut butter, the eggs and sugar with whisk. If batter seems too thick, add an additional 1 to 2 tablespoons milk.
  • For each pancake, pour 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until edges begin to dry and bubbles form on top. Turn; cook other side until golden brown.
  • In small microwavable bowl, microwave remaining 1/4 cup peanut butter uncovered on High 20 to 30 seconds or until drizzling consistency. Top 2 pancakes with 4 peanut butter cup halves, slightly less than 1 tablespoon chopped dry-roasted peanuts, and drizzle with 2 teaspoons melted peanut butter and 1 tablespoon chocolate syrup.

Nutrition Facts : Calories 550, Carbohydrate 59 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 4 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 29 g, TransFat 0 g

BANANA AND PEANUT BUTTER PANCAKES



Banana and Peanut Butter Pancakes image

Lightly sweet pancakes with a hint of peanut butter and little chunks of banana. Flavorful enough that you don't even need the syrup. Makes little pancakes that are easy for little fingers to pick up and dunk in syrup, or cut into pieces for littler ones. Add more or less milk to make thicker or thinner pancakes. Makes enough for Mom and a few small kids.

Provided by Toby's Mom

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 8

1 cup all-purpose flour
1 ¼ teaspoons baking powder
1 teaspoon brown sugar
¼ teaspoon salt
¼ cup creamy peanut butter
1 ½ cups milk
¼ teaspoon vanilla extract
1 small banana, peeled and chopped

Steps:

  • Combine flour, baking powder, brown sugar, and salt in a large bowl. Mix in the peanut butter until the texture resembles cornmeal. Add milk and vanilla; stir just until blended. Stir in the banana pieces.
  • Heat a large skillet over medium heat, and coat with cooking spray. Spoon batter onto the skillet, using approximately 2 tablespoons to form each silver dollar pancake. Cook until pancakes are golden brown on both sides; serve hot.

Nutrition Facts : Calories 282.7 calories, Carbohydrate 38.6 g, Cholesterol 7.3 mg, Fat 10.3 g, Fiber 2.5 g, Protein 10.6 g, SaturatedFat 2.9 g, Sodium 410.5 mg, Sugar 10.1 g

PEANUT BUTTER CHIP PANCAKES



Peanut Butter Chip Pancakes image

One day, I added peanut butter chips and pecans to my pancake recipe and everyone liked it! This enhanced the taste and gave the pancakes an unexpected crunch. Try it; you'll like it! -Margaret Pache, Mesa, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

3/4 cup pancake mix
1 tablespoon sugar
1 egg, lightly beaten
1/2 cup milk
1/3 cup peanut butter chips
1/4 cup chopped pecans
Pancake syrup and fresh strawberries

Steps:

  • In a large bowl, combine pancake mix and sugar. Combine egg and milk; add to the dry ingredients just until moistened. Stir in the chips and nuts., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn each pancake when bubbles form on top; cook until second side is golden brown. Serve with syrup and strawberries.

Nutrition Facts : Calories 489 calories, Fat 23g fat (7g saturated fat), Cholesterol 99mg cholesterol, Sodium 760mg sodium, Carbohydrate 55g carbohydrate (21g sugars, Fiber 5g fiber), Protein 16g protein.

PEANUT BUTTER AND JELLY PANCAKES



Peanut Butter and Jelly Pancakes image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 cup grape jelly
2 teaspoons cornstarch
2 tablespoons water
1 1/2 cups milk
3/4 cup peanut butter
2 1/2 cups baking mix
2 eggs
Canola cooking spray

Steps:

  • For Syrup:
  • To make the syrup, heat the grape jelly in a small saucepan over medium-high heat. Dissolve the cornstarch in 2 tablespoons water in a small bowl. When the jelly has become liquid, stir in the cornstarch mixture. Simmer until a syrup consistency is reached, about 5 to 10 minutes.
  • For Pancakes:
  • In a small saucepan warm the milk over low heat. Whisk in the peanut butter and combine until completely smooth, then remove from the heat.
  • In a large mixing bowl add the baking mix. Stir in the eggs and milk mixture and combine until just incorporated.
  • Preheat the oven to 200 degrees F.
  • Put a large cast iron or nonstick skillet over medium heat. Spray it with cooking spray. Put 1/4 cup of pancake batter in the center of the skillet and cook until golden brown. About 1 to 2 minutes per side. When bubbles in the center of the pancake have deflated, flip over and cook the other side. Store on a sheet tray in the preheated oven to keep warm while making the rest of the pancakes.
  • Transfer the pancakes to a large serving platter and serve with warm grape syrup.

WHOLE WHEAT PEANUT BUTTER PANCAKES WITH CHOCOLATE CHIPS



Whole Wheat Peanut Butter Pancakes with Chocolate Chips image

These pancakes are peanut buttery delicious and still light and fluffy. If you have never used whole wheat flour, this is an excellent recipe to get you started. You won't miss the white flour.

Provided by Theresa787

Time 20m

Yield 8

Number Of Ingredients 11

1 cup whole wheat flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup dark chocolate chips
2 large eggs
2 medium ripe bananas
1 cup milk
3 tablespoons smooth peanut butter
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 tablespoon unsalted butter, or as needed

Steps:

  • Preheat a griddle to medium-low heat according to manufacturer's instructions.
  • Mix or sift flour, baking powder, and salt together in a large bowl. Stir in chocolate chips.
  • Beat eggs together in a medium bowl. Add bananas to the bowl and mash. Add milk, peanut butter, syrup, and vanilla; stir until well mixed. Pour into the dry ingredients and stir just to incorporate, being careful not to overmix.
  • Grease the preheated griddle with butter. Working in batches, drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 31.3 g, Cholesterol 52.8 mg, Fat 9.5 g, Fiber 3.1 g, Protein 7 g, SaturatedFat 4 g, Sodium 257.1 mg, Sugar 8.8 g

BISQUICK CHOCOLATE AND PEANUT BUTTER CHIP PANCAKES



Bisquick Chocolate and Peanut Butter Chip Pancakes image

My favorite breakfast... even for dinner! Please note: the Nutrition Facts are off. 2 cups of Heart Healthy Bisquick mix = 840 calories and 1 1/4 cups skim milk = 112.5.

Provided by PumpKIM

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups Bisquick
1 1/4 cups skim milk
1 egg
1/4 cup semi-sweet chocolate chips
1/2 cup peanut butter chips

Steps:

  • Combine the first three ingredients in a large bowl, but do not over mix.
  • On a skillet set to medium heat, spoon a 2 inch ladle-full of batter (should be able to make 14-16 pancakes.
  • Place the chips on top of the pancakes.
  • When bubbles start to form, flip the pancakes over and heat until cooked thouroughly.

PEANUT BUTTER BANANA PANCAKES



Peanut Butter Banana Pancakes image

Wake up to warm peanut butter banana pancakes, a sweet twist on the traditional pancake. Filled with chopped bananas and peanut butter, these pancakes couldn't be easier to make! Just add Bisquick™ Gluten-Free mix, water, sugar, salt and an egg - and your peanut butter banana breakfast will be ready in no time.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 6

Number Of Ingredients 9

1 1/4 cups Bisquick™ Gluten Free mix
1 1/2 cups warm water
1/2 cup creamy gluten-free peanut butter
1/4 cup granulated sugar
1/8 teaspoon salt
1 egg
1/2 cup chopped banana (about 1 small)
1 sliced banana, if desired
1/4 cup powdered sugar, if desired

Steps:

  • Heat griddle or skillet over medium heat (375°F). Brush with vegetable oil if necessary or spray with cooking spray without flour before heating. In medium bowl, stir Bisquick mix, warm water, peanut butter, granulated sugar, salt and egg with whisk. Fold in chopped banana.
  • For each pancake, pour 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown. Top pancakes with sliced banana; sprinkle with powdered sugar.

Nutrition Facts : Calories 308, Carbohydrate 31 g, Fat 1 1/2, Fiber 4 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 474 mg

LIGHT AND AIRY PEANUT BUTTER PANCAKES



Light and Airy Peanut Butter Pancakes image

Easy, light, and tender pancakes that go well with syrup and fresh fruit.

Provided by Chairman James

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 14m

Yield 7

Number Of Ingredients 8

1 cup all-purpose flour
2 tablespoons white sugar
2 tablespoons baking powder
½ teaspoon salt
1 ¼ cups milk
⅓ cup peanut butter
1 egg
1 tablespoon vegetable oil

Steps:

  • Sift flour, sugar, baking powder, and salt together in a bowl.
  • Combine milk, peanut butter, egg, and oil in a large bowl. Fold in the flour mixture gently until batter is evenly mixed.
  • Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 22.8 g, Cholesterol 30.1 mg, Fat 9.9 g, Fiber 1.2 g, Protein 7.3 g, SaturatedFat 2.4 g, Sodium 668.7 mg, Sugar 6.8 g

FLOURLESS PEANUT BUTTER, PUMPKIN BUTTER PANCAKES



Flourless Peanut Butter, Pumpkin Butter Pancakes image

I came up with these pancakes for my son who can't eat Gluten and Casein. They are very thin and light with just the right amount of sweetness.

Provided by two happy children

Categories     Breakfast

Time 10m

Yield 4-6 pancakes, 2 serving(s)

Number Of Ingredients 4

1 1/2 tablespoons peanut butter (chunky or creamy)
1 tablespoon pumpkin butter
2 eggs
1/4 teaspoon baking soda

Steps:

  • In a medium bowl mix all ingredients together and pour onto a hot griddle. This will make a thin pancake be careful not to burn.

FLOURLESS PEANUT BUTTER PANCAKES



Flourless Peanut Butter Pancakes image

My son and I love these as we can not eat gluten or casein this is the next best thing topped with Maple Syrup Yummy!!

Provided by two happy children

Categories     Breakfast

Time 10m

Yield 6 Pancakes, 2 serving(s)

Number Of Ingredients 3

2 tablespoons peanut butter
2 large eggs
1/4 teaspoon baking soda

Steps:

  • Put all ingredients into a medium bowl and mix.
  • Cook on a hot griddle and enjoy.

PEANUT BUTTER CHIP & CHOCOLATE CHIP PANCAKES



Peanut Butter Chip & Chocolate Chip Pancakes image

This is for all you peanut butter and chocolate chip lovers out there. A nice brunch dish for kids and adults alike! You can be flexible with the chips. You can do peanut butter or chocolate together or alone & more or less. Just peanut butter alone is really really GOOD! The chips are the kind you would put into cookies.

Provided by Rita1652

Categories     Breakfast

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 1/3 cups flour
1 tablespoon sugar
1/4 teaspoon cinnamon
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1 cup milk
4 tablespoons melted butter
1/2 teaspoon vanilla
1/3 cup chocolate chips (morsels)
1/2 cup peanut butter chips

Steps:

  • Preheat griddle.
  • Combine flour, sugar, cinnamon, baking powder and salt in a large bowl.
  • Mix together liquid ingredients and whisk into dry mixture until smooth.
  • Fold in the peanut butter& chocolate chips.
  • Pour 1/4 cup batter for each pancake onto hot greased griddle.
  • Cook until the bubbles that form on top begin to pop, before flipping, then cook a minute or so more.
  • Serve immediately topped with whipped butter& syrup.

GINGERSNAP PEANUT BUTTER PANCAKES



Gingersnap Peanut Butter Pancakes image

I came up with this recipe one morning when I was feeling experimental. If you love ginger snap cookies with peanut butter you should try these! Try adding bananas and crushed gingersnaps to the pancakes once cooked. Warm maple syrup completes the recipe. Enjoy!

Provided by Jessiebug

Categories     Breakfast and Brunch     Pancake Recipes

Time 20m

Yield 6

Number Of Ingredients 11

1 ½ cups all-purpose flour
1 ¼ cups whole milk
¼ cup crushed gingersnap cookies
3 tablespoons creamy peanut butter
3 tablespoons butter, melted
3 tablespoons white sugar
1 egg
1 tablespoon baking powder
1 ½ teaspoons ground ginger
1 teaspoon salt
¾ teaspoon ground cinnamon

Steps:

  • Whisk flour, milk, gingersnaps, peanut butter, butter, sugar, egg, baking powder, ginger, salt, and cinnamon together in a bowl until smooth batter forms.
  • Heat a lightly oiled griddle over medium-high heat. Pour 1/2 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 299.7 calories, Carbohydrate 38 g, Cholesterol 51.3 mg, Fat 13.3 g, Fiber 1.6 g, Protein 8.2 g, SaturatedFat 5.9 g, Sodium 756.4 mg, Sugar 10.8 g

PEANUT BUTTER FEATHER PANCAKES



Peanut Butter Feather Pancakes image

This comes from Jif.com. Use any peanut butter you like. I like to top mine with crunchy peanut butter and syrup. Makes me hungry just thinking about it!

Provided by Hadice

Categories     Breakfast

Time 10m

Yield 32 silver dollar pancakes

Number Of Ingredients 8

1 cup sifted all-purpose flour
2 tablespoons sugar
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 egg
1/3 cup crunchy peanut butter
1 cup milk
2 tablespoons vegetable oil

Steps:

  • In a large bowl, mix flour, sugar, baking powder, and salt.
  • In a smaller bowl, beat egg with peanut butter.
  • Stir in milk and oil.
  • Add to the dry ingredients, stirring until well blended.
  • Cook on a lightly greased skillet till bubbles break on the surface.
  • Flip to cook the other side.

OATMEAL PANCAKES WITH PEANUT BUTTER SPREAD



Oatmeal Pancakes With Peanut Butter Spread image

This makes a delicious pancake. I add a splash of vinegar to the milk to make buttermilk instead of buying it. Recipe courtesy of Betty Crocker's Old-Fashioned Cookbook.

Provided by AmyZoe

Categories     Breakfast

Time 55m

Yield 10-12 pancakes, 6 serving(s)

Number Of Ingredients 12

1/2 cup all-purpose flour
1/2 cup quick-cooking oats
3/4 cup buttermilk
1/4 cup milk
1 tablespoon sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup maple syrup
1/2 cup peanut butter

Steps:

  • Beat all ingredients except Peanut Butter Spread with hand beater until smooth.
  • For thinner pancakes, stir in 2 to 4 tablespoons additional milk.
  • Grease heated griddle if necessary.
  • To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.
  • Pour scant 1/4 cup batter onto hot griddle for each pancake.
  • Cook until puffed and dry around edges.
  • Turn and cook other side until golden brown.
  • Serve with spread.
  • For spread: Mix syrup and peanut butter until well blended.

PEANUT BUTTER PANCAKES



Peanut Butter Pancakes image

These pancakes get their delicious difference from peanut butter. I found this recipe in Taste Of Home Quick Cooking magazine. My family liked these pancakes. When I made them I added a scoop of protein powder to bump up my protein. The batter was a bit stiff looking so I added 1/8-1/4 cup more evaporated milk to thin out the batter. Make sure your griddle is screaming hot or the pancakes will crumble when flipped. Also I found the pancakes are best cooked for 4 minutes each side. We served our pancakes plain, with the honey butter, and syrup.

Provided by internetnut

Categories     < 30 Mins

Time 18m

Yield 10 pancakes, 10 serving(s)

Number Of Ingredients 8

1 cup pancake mix
2 tablespoons sugar
1 egg
1/3 cup peanut butter
5 ounces evaporated milk
1/3 cup water
1/4 cup real butter, softened (no substitutes)
2 tablespoons honey

Steps:

  • In a bowl, combine pancake mix and sugar. In a small bowl, beat egg and peanut butter; add milk and water. Stir into dry ingredients just until moistened.
  • Pour batter by 1/4 cupfuls onto a lightly greased medium-hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown.
  • Combine butter and honey in a small bowl. Serve with the pancakes.

Tips:

  • For a creamier batter, use melted or softened butter.
  • If the batter is too thick, add a little more milk.
  • If the batter is too thin, add a little more flour.
  • Cook the pancakes over medium heat to prevent burning.
  • Flip the pancakes once when they start to bubble and the edges begin to look dry.
  • Serve the pancakes immediately with your favorite toppings.

Conclusion:

Peanut Butter Pancakes are a delicious and easy-to-make breakfast option that can be enjoyed by people of all ages. With just a few simple ingredients, you can whip up a batch of fluffy, flavorful pancakes that are sure to please everyone at the table. So next time you're looking for a quick and satisfying breakfast, give these Peanut Butter Pancakes a try!

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