Description
Peanut Butter Pancakes are fluffy, protein-rich breakfast pancakes infused with creamy peanut butter, delivering a nutty flavor that complements syrup, bananas, or chocolate chips. This recipe is perfect for a hearty and satisfying morning meal, combining the classic comfort of pancakes with a protein boost.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1/2 cup creamy peanut butter
- 1 large egg
- 2 tablespoons melted butter
Instructions
- Prepare dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until evenly combined to ensure your pancakes rise properly and have a balanced sweetness.
- Mix wet ingredients: In a separate bowl, combine the milk, creamy peanut butter, egg, and melted butter. Whisk until the mixture is smooth and the peanut butter is fully incorporated without lumps.
- Combine wet and dry mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently fold them together just until combined; avoid overmixing to keep the pancakes light and fluffy, small lumps are okay.
- Heat and grease skillet: Preheat a skillet or griddle over medium heat and lightly grease it with butter or non-stick spray to prevent sticking and provide a golden crust.
- Cook pancakes: Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
- Flip pancakes: Carefully flip each pancake and cook the other side until golden brown, approximately another 2 minutes. Remove cooked pancakes and keep warm while cooking the remaining batter.
Notes
- Serve pancakes topped with chocolate chips or sliced bananas for extra flavor and texture.
- Use creamy peanut butter for better incorporation; natural peanut butter may need stirring.
- Adjust milk quantity slightly if batter is too thick or thin to get desired consistency.
- Can be stored in the refrigerator for up to 2 days and reheated in a toaster or skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
