|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||2%|
|Total Sugars 6g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Just when you thought perfect, fluffy buttermilk pancakes couldn’t get any better, guess again. Adding some peanut butter to the mix, literally, is a game changer that’ll leave you longing for weekend brunch.
The batter is easy to make with pantry staples—flour, sugar, baking powder, baking soda, salt, peanut butter, an egg, and butter. The only specialty ingredient you might need to add to the grocery list is buttermilk. In a pinch, you can even make a quick buttermilk substitute at home.
Creamy vs. crunchy is a big debate when it comes to making PB&J sandwiches, but when it comes to these peanut butter pancakes there’s no contest: creamy all the way. The smooth texture ensures light, fluffy pancake batter.
A swirl of maple syrup is enough to enjoy these fluffy peanut butter pancakes hot off the griddle. You can also up the wow factor, and whisk some peanut butter into the syrup for a creamy peanut butter twist to drizzle over.
To really take these fluffy peanut butter pancakes over the top, add whipped cream, some mini chocolate chips and honey-roasted peanuts. It sounds crazy and decadent, and the perfect celebratory birthday breakfast (it is cake after all, right?)
For the Pancakes:
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1 large egg, lightly beaten
1/4 cup creamy peanut butter
2 tablespoons unsalted butter, melted, plus a pat of butter for pan
For the Peanut Butter Syrup:
2 tablespoons creamy peanut butter
1/4 cup maple syrup
1 teaspoon pure vanilla extract
Mini chocolate chips, optional
Honey-roasted peanuts, optional
Whipped cream, optional
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.
- The key to cooking pancakes once your batter’s ready is a hot pan, patience, and butter for greasing the griddle or skillet. Start the heat at medium, and wait until the pan is hot before adding any batter. The skillet is ready when water sprinkled on it immediately forms tiny bubbles that “dance” across the pan and evaporate.
- If pancakes begin to brown too quickly before they’re ready to flip, reduce the heat to medium-low, or even low depending on the power of your stovetop.
- Patience is a crucial virtue to making a crisp, golden pancake. Pancakes should be flipped only once, and timing is key. When air bubbles form on top and the edges start to look dry, the pancakes are ready to be flipped.