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Pancakes are a favorite for lazy weekend mornings. But instead of making traditional pancakes, I added peanut butter to them, and it makes them so delicious. These pancakes are fluffy and tender with just the right amount of peanut butter flavor. Served warm with your favorite syrup or it tastes great topped with bananas. You can also freeze these pancakes after they have cooked and cooled down. They will stay good in the freezer for up to 2-3 months.
The pancake batter is made using one bowl for the entire batter. First the dry ingredients are whisked together. The peanut butter along with the milk, eggs and butter are added to the mixture. Whisk all of the ingredients together until a smooth thick batter forms. Grease either a griddle or skillet with non stick cooking spray and heat it over medium-low heat. Ladle 1/4 cup for each pancake onto the skillet and let it cook until bubbles start to form around the edges. Flip and let the other side cook until both sides are lightly browned.
Peanut Butter Pancakes
Ingredients
- 2 cups all-purpose four
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1/2 teaspoon baking powder
- 1/2 cup peanut butter
- 2 cups milk
- 1/2 cup butter, melted
- 2 large eggs
Instructions
- In a large bowl, whisk together flour, sugar, salt, baking powder and baking soda. Add in peanut butter, milk, melted butter and eggs. Whisk until smooth.
- Heat a skillet or griddle over medium-low heat. Grease with non-stick cooking spray. Ladle about 1/4 of pancake batter for each pancake on the hot skillet.
- Let cook until bubbles start to form, flip and cook until the other side is lightly browned.