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Melanie F.

Peanut Butter Pancakes

Peanut Butter Pancakes are easy to make and delicious to eat using pantry basics. They make a great breakfast or snack!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Breakfast
Calories: 376
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cup white wheat flour can sub half whole wheat, half all-purpose flour
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 Tablespoons sugar
  • 1 egg
  • 1 cup plus 3 Tablespoons milk I use non-dairy vanilla milk like oat or almond milk
  • 1/2 cup creamy peanut butter melted (15 to 30 seconds in microwave)
  • 2 Tablespoons vegetable oil
  • Optional toppings: banana slices berries, chocolate chips, chopped peanuts

Method
 

  1. In a large bowl, whisk together dry ingredients- flour, baking powder, salt and sugar. Add milk, egg, peanut butter and oil and whisk until combined. 2. Coat heated griddle with a little butter or non-stick cooking spray. Pour 1/4 cup batter per pancake. Flip when bubbles have formed and a quick peak on the underside reveals a golden color. Serve with additional melted peanut butter and syrup and top with banana slices, berries or chocolate chips. Yield: 12 pancakes.

Notes

Any peanut butter will work however, a natural runny kind works great or just microwave any store-bought peanut butter per the instructions for easy mixing.
Top pancakes with melted peanut butter, maple syrup or enjoy plain for a healthy grab and go breakfast.