Peanut Butter Pancakes Recipe
Easy peanut butter pancakes with creamy peanut butter mixed right into the batter. Serve with sliced bananas and maple syrup.
Servings: 4 servings
Equipment
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup creamy peanut butter plus more for serving
- 2 tablespoons unsalted butter
- 1 large egg
- 1¼ cup milk
- Cooking spray for greasing the pan
- Maple syrup and bananas, for serving
Instructions
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In another larger microwave safe bowl, add the peanut butter and butter and microwave for 1 minute. Whisk in the egg and milk until smooth. Fold the dry mixture with a spatula until just combined and there are no flour streaks.
- Heat a large nonstick pan over medium heat. Spray with nonstick cooking spray, if needed.
- Using a ⅓-cup measuring cup, pour 3–4 circles of batter into the pan. Cook for 2–3 minutes, until the pancakes are puffed on top and golden brown on the bottom, then flip and cook on the other side for 1–2 more minutes, until puffed and cooked through.
- Serve with peanut butter, maple syrup, and sliced bananas, if desired.
Notes
My Top Tip: Adjust the heat between batches. The pan can get hotter as you cook. If later batches brown too quickly, lower the heat so the centers have time to cook.
Storage: Let the pancakes cool, then refrigerate in an airtight container for up to 4 days. Reheat in the microwave or in a pan over low heat until warmed through.
Freezing: Freeze cooled pancakes in a freezer bag with parchment paper between them for up to 3 months. Thaw overnight in the fridge, then reheat until warmed through.
Nutrition
Serving: 2pancakes | Calories: 446kcal | Carbohydrates: 42g | Protein: 15g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 650mg | Potassium: 349mg | Fiber: 2g | Sugar: 13g | Vitamin A: 367IU | Calcium: 299mg | Iron: 3mg
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