I am a big fan of pancakes for breakfast. I don’t care for eggs, so that has left my hot breakfast options limited for years. Pancakes have always been my go-to option. I’ve done fairly well using pancake mix with some enhancements, but I figured it was time to learn how to make them from scratch. In my search for a good pancake recipe, I stumbled upon the existence of peanut butter pancakes. This intrigued me.
You got peanut butter in my pancakes! etc.
I’ll admit that I hadn’t seen Dugan’s post about peanut butter chocolate chip cookies before trying this out on Sunday. We’ll just chalk up the similarity here to serendipity.
As an aficionado of both peanut butter and pancakes, I have to announce that these were quite successful. The peanut butter wasn’t as pronounced as I had hoped, so I will try to experiment with additional peanut butter. I had originally planned to add chocolate chips to the batter, but I honestly forgot about it until afterwards. When I try again, I’ll make sure to update the recipe if I find better balances.
Peanut Butter Pancakes
Ingredients:
- flour - 1 cup
- sugar - 2 Tbsp
- baking powder - 1 Tbsp
- eggs - 2
- milk - 1 cup
- peanut butter - 1/3 cup
- vegetable oil - 2 Tbsp
Instructions:
- In a medium bowl, combine the dry ingredients (flour, sugar, and baking powder)
- In a small bowl, combine the eggs and peanut butter and whisk until integrated. Add the milk and oil and stir.
- Combine the wet ingredients with the dry and mix until a batter is formed. Do not overbeat.
- Heat up your griddle or non-stick pan to a medium-high heat. Spoon batter by 1/4 cup spoonfuls onto the griddle/pan. Flip when bubbles break on the surface. Cook until golden brown on both sides.
Interestingly, I had the same opinion about my peanut butter cookies. I kind of wished the peanut butter was more pronounced. There was almost a bit to much chocolate to them and not enough peanutbutter.