Peanut Butter Pancakes

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Lightly sweet pancakes with a hint of peanut butter - you may even top with your favorite jelly in lieu of syrup if you wish...
2 cups all purpose flour
2 Tbsp sugar
1 Tbsp baking powder
1/4 tsp salt
2 eggs, lightly beaten
3/4 cup creamy peanut butter
2 cups milk
1/3 cup peanuts, chopped (optional)
1. In a large mixing bowl combine flour and other dry ingredients.  In a medium bowl whisk together eggs and peanut butter until combined.  Gradually stir in milk (mixture will be stiff at first but will thin when all the milk is added).  Add peanut butter mixture to flour mixture.  Stir just until combined but still slightly lumpy.  Gently stir in peanuts if using.  Batter will be thin, but will thicken slightly after standing a few minutes.
2. Heat a lightly greased griddle or heavy skillet over medium heat.  For each pancake, pour about 1/4 cup batter onto griddle.
3. Cook over medium heat until pancakes are golden; turn when tops are bubbly and edges are slightly dry (1-2 minutes per side).  Makes 16 pancakes.
Serves: 4

Cal:  176    Total Fat:  9g (2g Sat)    Carbs: 18g    Protein:  7g
Meal   BreakfastDish   Main Dish
Cooking Method   Pan FriedPrep Time   less than 15 minutes
Cooking Time   less than 15 minutes 
Features   High-Fiber, Low-Calorie, Vegetarian

Carolyn Beck

Member since Jun 2008

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