Peanut Butter Pancakes

These yummy peanut butter pancakes are a real meal. They're dense and packed with the protein you need to keep going strong all morning. Plus, they're eggless and perfect for those on an egg-free diet. Pair them with our homemade peanut butter syrup for a delightful breakfast treat!

Prep Time10

Cook Time30

Resting Time5

Total Time45

Servings: pancakes

Calories: 410kcal

Author: Heavenly Home Cooking

Ingredients

Pancakes

1½ cup all-purpose flour
2 teaspoons baking powder Double acting.
½ teaspoon salt
1¾ cup milk
2 tablespoons granulated sugar
1 cup peanut butter Creamy or chunky.

Peanut Butter Syrup

½ cup agave syrup Can substitute light corn syrup.
¼ cup peanut butter Creamy or chunky.

Instructions

Pancakes

Sift flour, baking powder and salt in a large bowl. Mix thoroughly with a wire whisk. Set aside.
Add milk, peanut butter and sugar to a blender and blend for 30 seconds to 1 minute. Alternatively you can add ingredients to a medium bowl and beat with an electric mixer for 30 seconds to 1 minute.
Pour wet ingredients into dry and stir until just combined. Do not overmix. It's okay if a few lumps remain. Set batter aside to rest for 5 minutes.
Meanwhile, lightly spray a griddle or non-stick skillet with cooking spray and heat on medium heat.
Add about ¼ cup of batter to the hot surface. Repeat until there is no more room on the surface.
Cook until bubbles form and pop on the surface of the batter, about 3-4 minutes.
Spray a wide spatula lightly with cooking spray and slide it under one of the pancakes. With a swift motion, flip the pancake. Repeat with remaining pancakes. Cook for about 5 minutes longer.
Remove cooked pancakes to a plate and tent with aluminum foil to keep them warm. Repeat steps 4-7 with remaining batter. Serve warm with peanut butter or maple syrup.

Peanut Butter Syrup

Add syrup and peanut butter to a small saucepan over low heat. Stir and cook until peanut butter is melted. Stir until smooth.
Serve over pancakes

Nutrition