As a lover of all things peanut butter and a frequent pancake maker, making Peanut Butter Pancakes was inevitable. I searched online for some inspiration, but did not quite find what I was looking for. Most recipes I found did not use natural peanut butter (some even discouraged it). Natural peanut butter is a must for me, so I decided just to wing it. The rest of the recipe just fell into place, and the result was just what I had in mind. These Peanut Butter Pancakes have the perfect amount of peanut butter flavor, with a little sweetness from brown sugar. Buttermilk contributes to the fluffy texture, and the whole wheat flour adds more nutrition. They are delicious plain, with a little syrup, or even jelly to make a PB&J pancake!
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Peanut Butter Pancakes
Yields 4-6 servings
1 1/2 cups whole wheat pastry flour (or all-purpose flour)
2-3 tablespoons brown sugar, packed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
1 1/4 cups low fat buttermilk
1/2 cup chunky natural peanut butter (see note)
1 tablespoon canola oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten
maple or chocolate syrup (optional, for serving)
chopped peanuts (optional, for serving)
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt (if using). Set aside.
- In a separate bowl, whisk the buttermilk, peanut butter, oil, vanilla and eggs, until well-blended.
- Add peanut butter mixture to flour mixture, stirring until just combined. Let sit for 10 minutes.
- Preheat large nonstick skillet (or griddle) to medium (about 325 degrees).
- Pour batter onto griddle (2 tablespoons to 1/4 cup, depending on desired size of pancakes). Flip pancakes when top are covered with bubbles and edges look cooked (about 2-3 minutes). Cook the other side until set (about 2 minutes). Serve warm.