If you’re anything like me and can’t resist the nostalgic combo of peanut butter and fluff, then these peanut butter pancakes are about to become your new breakfast obsession! Let’s indulge in some morning bliss with a stack that’s as delicious as your childhood memories.
Starting my day with a stack of fluffy peanut butter pancakes is something I love. Very creamy peanut butter and a touch of vanilla make these pancakes so delicious.
And they have a delightful balance of flavors—nutty and sweet, with protein from the peanut butter and energy from the sugar and flour. To me, they are very much a perfect breakfast indulgence.
Ingredients
- All-Purpose Flour: This staple provides structure with carbohydrates, offering a neutral flavor base for pancakes.
- Granulated Sugar: Adds sweetness, helping create a golden-brown color during cooking.
- Baking Powder: A key leavening agent that ensures the pancakes are fluffy and light.
- Peanut Butter: Rich in protein and healthy fats, adds a nutty flavor and creamy texture.
- Egg: Offers protein and aids in binding the batter for a cohesive texture.
- Milk: Provides moisture and richness, contributing to a tender crumb.
- Melted Butter: Adds flavor and ensures a soft, tender pancake.
- Vanilla Extract: Enhances overall flavor with subtle aromatic notes.
Ingredient Quantities
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/4 cup creamy peanut butter
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
How to Make this
1. In a big mixing bowl, combine the flour, sugar, baking powder, and salt together by whisking them until they’re well mixed.
2. In another bowl, combine the milk and peanut butter. Stir until the peanut butter is mostly dissolved and the mixture is smooth.
3. Incorporate the egg, melted butter, and vanilla extract into the peanut butter mixture, and whisk to complete the union of these ingredients.
4. Add the wet ingredients to the dry ingredients and stir very gently until they are just combined. Don’t overstir; that will make the muffins tough.
5. Preheat a non-stick frying pan or flat top griddle over medium heat. Lightly coat the pan with butter or cooking spray. The surface should be just slick enough that the pancakes won’t stick to it.
6. Put about 1/4 cup of batter on the greased griddle for each pancake, and spread it slightly into a round shape.
7. Prepare to flip the pancake when bubbles form on the surface and the edges look dry. This should take about 2 to 3 minutes.
8. Turn the pancakes and fry for another 1-2 minutes until they are brown and thoroughly cooked.
9. Move the pancakes to a plate and loosely cover them with foil to keep them warm while you cook the rest of the batter.
10. Present the pancakes at a comfortable temperature with your selection of delicious toppings like maple syrup, bananas, or extra peanut butter. Bon appétit!
Equipment Needed
1. Big mixing bowl
2. Medium mixing bowl
3. Whisk
4. Stirring spoon
5. Non-stick frying pan or flat top griddle
6. Measuring cups
7. Measuring spoons
8. Spatula
9. Plate
10. Aluminum foil
FAQ
- Q: Can I use a different type of flour?A: Yes, you can replace all-purpose flour with whole wheat flour or a gluten-free blend; however, the texture could be different.
- Q: How can I make these pancakes vegan?A: To make them vegan, use a plant-based milk, replace the egg with a flaxseed or chia seed egg, and use a vegan butter substitute.
- Q: Is it possible to make these pancakes without sugar?A: Yes, you can skip the sugar, but the pancakes won’t be quite so sweet. You can also use alternatives like maple syrup or honey for an equally sweet pancake. Just remember to consider any dietary restrictions that might affect the use of these alternatives.
- Q: Can I use chunky peanut butter instead of creamy?A: Of course, none of those matters if you don’t like the flavor of peanut butter. However, if you do enjoy it, then yes, adding a tablespoon or two of peanut butter to your pancake batter will absolutely work, and it might make your pancakes even more delicious.
- Q: How can I make these pancakes more fluffy?A: For the best rise, it is imperative to use fresh baking powder; and for the pancakes to have the proper fluffiness, it is essential not to overmix the batter. Overmixing can yield a tougher product than one might desire.
- Q: Can I add chocolate chips to the mix?A: Yes, a wonderful way to enhance flavor and make them indulgent is to fold in chocolate chips after mixing the batter.
- Q: How should I store leftover pancakes?Permit them to chill entirely; then place in a sealed container in the fridge for no more than 72 hours, or in the freezer for long-term preservation.
Peanut Butter Pancakes Recipe Substitutions and Variations
Any function of flour: Substitute with whole wheat flour or a gluten-free flour blend, 1 cup.
Melted butter: Use 2 tablespoons of coconut oil or vegetable oil.
Use 2 tablespoons of honey or maple syrup in place of granulated sugar. Reduce the amount of milk slightly.
Milk is a suitable choice to go with. It may be substituted by 3/4 cup of almond milk or oat milk for a dairy-free product.
Egg: Substitute with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Pro Tips
1. Before whisking the wet ingredients, try warming the milk slightly (not hot, just warm) to make it easier to mix with the peanut butter, helping it dissolve more smoothly and creating a better batter consistency.
2. For a little extra flavor and fluffiness in your pancakes, let the mixed batter rest for about 5-10 minutes before cooking. This allows the baking powder to activate fully.
3. When cooking the pancakes, resist the urge to press down on them with your spatula, as this may flatten the pancakes and make them less fluffy.
4. To avoid overcrowding the pan, cook a few pancakes at a time. This ensures even cooking and makes flipping them easier.
5. If you want to add some texture and flavor, consider folding in a handful of chocolate chips or chopped nuts into the batter just before cooking.
Peanut Butter Pancakes Recipe
My favorite Peanut Butter Pancakes Recipe
Equipment Needed:
1. Big mixing bowl
2. Medium mixing bowl
3. Whisk
4. Stirring spoon
5. Non-stick frying pan or flat top griddle
6. Measuring cups
7. Measuring spoons
8. Spatula
9. Plate
10. Aluminum foil
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/4 cup creamy peanut butter
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions:
1. In a big mixing bowl, combine the flour, sugar, baking powder, and salt together by whisking them until they’re well mixed.
2. In another bowl, combine the milk and peanut butter. Stir until the peanut butter is mostly dissolved and the mixture is smooth.
3. Incorporate the egg, melted butter, and vanilla extract into the peanut butter mixture, and whisk to complete the union of these ingredients.
4. Add the wet ingredients to the dry ingredients and stir very gently until they are just combined. Don’t overstir; that will make the muffins tough.
5. Preheat a non-stick frying pan or flat top griddle over medium heat. Lightly coat the pan with butter or cooking spray. The surface should be just slick enough that the pancakes won’t stick to it.
6. Put about 1/4 cup of batter on the greased griddle for each pancake, and spread it slightly into a round shape.
7. Prepare to flip the pancake when bubbles form on the surface and the edges look dry. This should take about 2 to 3 minutes.
8. Turn the pancakes and fry for another 1-2 minutes until they are brown and thoroughly cooked.
9. Move the pancakes to a plate and loosely cover them with foil to keep them warm while you cook the rest of the batter.
10. Present the pancakes at a comfortable temperature with your selection of delicious toppings like maple syrup, bananas, or extra peanut butter. Bon appétit!
