Peanut Butter Pancakes Recipes

FLUFFY PEANUT BUTTER PANCAKES

Steps:

• Gather the ingredients.
• In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt.
• In a small bowl or measuring cup, combine buttermilk, egg, peanut butter, and melted butter.
• Pour buttermilk mixture over flour mixture, and stir until just mixed. It's OK if there are a few lumps (overmixing will cause your pancakes to be flat and dense).
• Heat a medium skillet over medium heat. Coat pan with a pat of batter, and drop 1/4 cupfuls of batter onto the hot skillet or griddle. Cook, turning once, until cooked through, 2 to 3 minutes per side.
• While pancakes are cooking, make the syrup. Combine the creamy peanut butter, maple syrup, and vanilla in a bowl. Stir until smooth.
• Serve pancakes topped with peanut butter syrup and add chocolate chips, honey-roasted peanuts, and whipped cream, if desired.

LIGHT AND AIRY PEANUT BUTTER PANCAKES

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.

PEANUT BUTTER BANANA PANCAKES

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.

PEANUT BUTTER PANCAKES

Steps:

• Heat the peanut butter, butter and 4 tbsp maple syrup in the microwave, or a pan, for 2 mins, stirring every 30 seconds until smooth and combined. Set aside to cool slightly.
• Mix the flour, baking powder and sugar in a large bowl with a small pinch of salt. Crack in the eggs and whisk until smooth. Add the milk and ¾ of the peanut butter mixture and whisk to combine.
• Heat a splash of sunflower oil and a small knob of butter in a non-stick frying pan until foaming. Add 2 tbsp of batter to make small pancakes, making sure there's space between each. Cook until bubbles start to form on the surface, then flip and cook on the other side. Keep warm in a low oven whilst you make the next batch.
• Serve the pancakes with the remaining peanut butter sauce, maple syrup and fruit, if using. You may have to reheat the sauce to loosen the mixture slightly.

PEANUT BUTTER PANCAKES

Steps:

• Combine flour, sugar, baking powder and salt in a large bowl.
• Combine milk and remaining ingredients.
• Add to flour mixture.
• Stir until smooth.
• Pour 1/4 cup batter onto griddle for each pancake.
• Cook until tops are covered with bubbles and edges are cooked.
• Flip pancake and cook other side.
• Serve warm.

PEANUT BUTTER PANCAKES

Steps:

• In large bowl mix together flour, baking powder and salt. Set aside.
• In small bowl, whisk together peanut butter, sugar and oil until smooth. Beat in egg, then milk.
• Pour the milk mixture into the flour mixture, stirring just until blended.
• Lightly coat griddle or skillet with oil and heat it over medium-high heat.
• Drop batter onto the griddle and cook until tiny bubbles appear on the surface of the pancake, then flip and cook a few minutes more.

PEANUT BUTTER PANCAKES

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.

BANANA AND PEANUT BUTTER PANCAKES

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.

PEANUT BUTTER PANCAKES

Steps:

• Add all ingredients to the container of an electric blender.
• Process until smooth.
• Heat a lightly greased griddle or large skillet.
• Pour 1/4 cup batter onto griddle for each pancake.
• Cook until tops are covered with bubbles and edges are cooked.
• Flip pancake and cook other side.
• Serve warm.

PEANUT BUTTER PANCAKES

Steps:

• Whisk the flour, baking powder, and salt, if using, in a large bowl until baking powder is evenly distributed; set aside.
• Whisk the egg, peanut butter, and melted butter in a medium bowl until smooth. Whisk in the milk.
• Spray large nonstick skillet or griddle lightly with nonstick spray and heat it over medium-low heat. As it heats, stir the wet ingredients into the dry ingredients with a wooden spoon, just until the flour is moistened. The batter should still be a little lumpy.
• Spoon a scant 1/4 cup of batter into the skillet to make one pancake. Add more batter to make more pancakes, as many as will fit. Cook just until the cakes have permanent bubble holes dotted across their surfaces. Flip with a nonstick-safe spatula; continue cooking until browned on the bottom, about 1 minute. Transfer to a platter and continue making more pancakes.
• To Customize: Whisk in 1 tsp ground cinnamon, apple pie spice mixture, or pumpkin pie spice mixture with the baking powder; or stir in 1/2 cup mini chocolate chips into the flour mixture before adding to the wet ingredients; or whisk in 2 tsp vanilla extract ot 1 tsp maple extract with the milk.