Prep: 10 mins
Cook: 4 mins
Total: 14 mins
Servings: 4
The possibilities are endless when it comes to a weekend morning pancake breakfast. These peanut butter pancakes are light and fluffy even though they are packed with rich and flavorful peanut butter. Either creamy or crunchy peanut butter works in this recipe, so feel free to use your personal preference or what you happen to have on hand. You could even give them a try with almond or cashew butter for another fun twist.
What makes these pancakes extra special are the toppings. Of course, you can never go wrong with a drizzle of maple syrup, but a dollop of homemade whipped honey butter is a unique treat. Finally, a quick sprinkle of chopped honey roasted peanuts not only add texture, but they marry the honey and peanut butter flavors together in every bite.
Parents and kids alike love these pancakes. They taste great washed down with a cold glass of milk or with a warm mug of coffee.
Ingredients
For the Pancakes:
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1 cup all-purpose flour
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2 tablespoons granulated sugar
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1 1/2 tablespoons baking powder
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1 large egg
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1/3 cup peanut butter
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1 cup milk
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2 tablespoons vegetable oil, plus additional for skillet or griddle
For the Butter:
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1/4 cup butter, softened
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2 tablespoons honey
Garnish:
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Honey roasted peanuts, chopped, for garnish
Steps to Make It
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Gather the ingredients.
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In a large bowl, stir together the flour, sugar and baking powder.
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In another bowl, combine the egg and peanut butter until well blended.
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Stir in the milk and oil.
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Add the wet ingredients to the dry ingredients, stirring until just blended.
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Heat a skillet over medium-high heat. Pour 1/4 cup of the batter for each pancake into the skillet. Cook until bubbles form on the surface. Flip and brown on the other side.
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In a small bowl, stir together the butter and honey.
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Top each stack of pancakes with a dollop of the whipped honey butter. Garnish with chopped honey roasted peanuts.
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Enjoy!
Tips
A few simple tips will result in perfect pancakes every time.
- Don't overmix the batter. Resist the urge to stir and stir until every lump has disappeared. This will make the batter sticky and result in rubbery pancakes.
- Allow the batter to rest for a few minutes before spooning onto the hot griddle. (This is the perfect time to brew some coffee.) This allows the flour to absorb more of the liquid and work out some of those last few lumps in the batter.
- Use a large skillet or griddle so you never have to crowd the pan. This will make flipping the pancakes much easier.
- Wipe the surface clean in between batches and add an extra pat of butter or drizzle of oil. This helps avoid any burnt bits getting into subsequent batches.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 535 |
| % Daily Value* | |
| Total Fat 36g | 46% |
| Saturated Fat 12g | 58% |
| Cholesterol 82mg | 27% |
| Sodium 813mg | 35% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 3g | 10% |
| Total Sugars 15g | |
| Protein 14g | |
| Vitamin C 0mg | 1% |
| Calcium 409mg | 31% |
| Iron 3mg | 16% |
| Potassium 327mg | 7% |
| *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. | |
