This is based off of a peanut butter pancake recipe I found in a cookbook. I've made a few alterations--the original calls for buttermilk, which I'm not a huge fan of. I also use crunchy peanut butter instead of creamy. We love to top these with bananas and drizzle chocolate syrup over them, but they're also good with jam!
Ingredients
- 1 c Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 T brown sugar
- 1 c milk
- 6 T peanut butter (we use Jiffy's Organic Crunchy)
- 2 T vegetable oil
- Splash of vanilla
- Butter or solid vegetable shortening to grease pan
Directions
- 1Combine flour, baking powder, baking soda and salt in a large bowl. Mix well with a wire whisk.
- 2In a smaller bowl, combine egg, brown sugar, milk, peanut butter, oil, and vanilla. Beat until smooth.
- 3Pour wet ingredients into dry, and stir until ingredients are just blended.
- 4In a nonstick skillet, use vegetable shortening or butter to grease pan and heat over medium heat. Pour 1/4 c batter for each pancake. Cook until bubbles form and the edges are brown, then flip and cook another 2-3 minutes. Pancakes will be fluffy and golden brown. DO NOT try to flip early, or pancakes quickly become a mess. Makes ~8 pancakes.