LIGHT AND AIRY PEANUT BUTTER PANCAKES
Easy, light, and tender pancakes that go well with syrup and fresh fruit.
Provided by Chairman James
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 14m
Yield 7
Number Of Ingredients 8
Steps:
- Sift flour, sugar, baking powder, and salt together in a bowl.
- Combine milk, peanut butter, egg, and oil in a large bowl. Fold in the flour mixture gently until batter is evenly mixed.
- Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 22.8 g, Cholesterol 30.1 mg, Fat 9.9 g, Fiber 1.2 g, Protein 7.3 g, SaturatedFat 2.4 g, Sodium 668.7 mg, Sugar 6.8 g
FLUFFY PEANUT BUTTER PANCAKES
Steps:
- Gather the ingredients.
- In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In a small bowl or measuring cup, combine buttermilk, egg, peanut butter, and melted butter.
- Pour buttermilk mixture over flour mixture, and stir until just mixed. It's OK if there are a few lumps (overmixing will cause your pancakes to be flat and dense).
- Heat a medium skillet over medium heat. Coat pan with a pat of batter, and drop 1/4 cupfuls of batter onto the hot skillet or griddle. Cook, turning once, until cooked through, 2 to 3 minutes per side.
- While pancakes are cooking, make the syrup. Combine the creamy peanut butter, maple syrup, and vanilla in a bowl. Stir until smooth.
- Serve pancakes topped with peanut butter syrup and add chocolate chips, honey-roasted peanuts, and whipped cream, if desired.
Nutrition Facts : Calories 109 kcal, Carbohydrate 14 g, Cholesterol 16 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 204 mg, Sugar 6 g, Fat 5 g, ServingSize 16 pancakes (16 servings), UnsaturatedFat 0 g
PEANUT BUTTER PANCAKES
This was in the "Family Fun" magazine. It said you could also freeze the extra pancakes between layers of waxed paper and re-heat them in the microwave for 35 seconds, flipping halfway through.
Provided by lovindisney
Categories Breakfast
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl mix together flour, baking powder and salt. Set aside.
- In small bowl, whisk together peanut butter, sugar and oil until smooth. Beat in egg, then milk.
- Pour the milk mixture into the flour mixture, stirring just until blended.
- Lightly coat griddle or skillet with oil and heat it over medium-high heat.
- Drop batter onto the griddle and cook until tiny bubbles appear on the surface of the pancake, then flip and cook a few minutes more.
Nutrition Facts : Calories 150.4, Fat 9, SaturatedFat 2.1, Cholesterol 18.7, Sodium 239.2, Carbohydrate 13.5, Fiber 0.9, Sugar 3.1, Protein 5
PEANUT BUTTER PANCAKES
Wondering how to make peanut butter pancakes? These morning treats are one of my husband's specialties. It's not unusual for him to wake me with those hot-from-the griddle cakes! -Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Time 15m
Yield 8 pancakes.
Number Of Ingredients 10
Steps:
- In a large bowl, combine pancake mix and sugar. In a small bowl, beat egg and peanut butter; add milk and water. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a lightly greased medium-hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown. In a small bowl, combine butter and honey until smooth. Serve with pancakes. If desired, top with chopped peanuts and maple syrup.
Nutrition Facts : Calories 595 calories, Fat 35g fat (15g saturated fat), Cholesterol 127mg cholesterol, Sodium 843mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 4g fiber), Protein 16g protein.
LIGHT AND FLUFFY PANCAKES
From the "Best Recipe" cookbook by America's Test Kitchen. Fabulous pancakes like the ones in restaurants! Perfect basic recipe for embellishing
Provided by daaynish
Categories Breakfast
Time 20m
Yield 2 pancakes, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk milk and lemon juice in a medium bowl and set aside to let thicken.
- In a separate bowl, whisk dry ingredients together - flour, sugar, baking powder, baking soda, salt.
- Whisk the egg and melted butter into the milk mixture.
- Create a little "well" in the center of dry ingredient bowl and pour the milky mixture in the center.
- Whisk gently until just combined, there should still be lumps.
- Heat a pan or griddle to medium heat and coat with butter or vegetable oil.
- Pour pancake mixture by 1/4 cups and heat until large bubbles come to the top (about 1-2 minutes).
- Flip the pancake and wait another 1-2 minutes.
LIGHT AND AIRY PEANUT BUTTER PANCAKES
Easy, light, and tender pancakes that go well with syrup and fresh fruit.
Provided by Chairman James
Categories Pancakes
Time 14m
Yield 7
Number Of Ingredients 8
Steps:
- Sift flour, sugar, baking powder, and salt together in a bowl.
- Combine milk, peanut butter, egg, and oil in a large bowl. Fold in the flour mixture gently until batter is evenly mixed.
- Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 22.8 g, Cholesterol 30.1 mg, Fat 9.9 g, Fiber 1.2 g, Protein 7.3 g, SaturatedFat 2.4 g, Sodium 668.7 mg, Sugar 6.8 g
EASY LIGHT PANCAKES
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, combine milk, oil and vanilla; add to dry ingredients and stir just until moistened. Preheat a lightly greased griddle or skillet. Pour batter by 1/4 cupfuls onto griddle; cook until light brown. Turn and cook other side. Serve immediately with syrup or topping of choice.
Nutrition Facts :
3-INGREDIENT PEANUT BUTTER PANCAKES RECIPE BY TASTY
Here's what you need: eggs, creamy peanut butter, sugar, oil
Provided by Brio Dos Santos
Yield 4 servings
Number Of Ingredients 4
Steps:
- Crack both eggs in a bowl and whisk.
- Add slightly softened peanut butter to the eggs and combine with a fork.
- Heat oil in the pan over medium heat. Use just enough oil to coat the surface of the pan.
- Add a quarter of the batter and fry until crispy and golden on the top.
- Flip and fry until the pancake is cooked through. Repeat for the rest of the batter.
- Enjoy warm. Serve with powdered sugar or jam.
- Enjoy!
Nutrition Facts : Calories 184 calories, Carbohydrate 3 grams, Fat 16 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram
SKINNY LIGHT AND AIRY PUFF PANCAKES
76% fewer calories • 95% less sat fat than the original recipe. Don't let the name fool you. This breakfast favorite might be light on calories and fat, but it's heavy on taste and fulfillment.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Lightly coat two 4 1/2 inch individual pie plates, 10-ounce custard cups, or 10-ounce au gratin dishes with nonstick cooking spray; set aside.
- In a small bowl, combine egg, flour, milk, and salt. Beat with a wire whisk or rotary beater until smooth. Immediately pour batter into prepared baking dishes. Bake for 15 to 20 minutes or until pancakes are puffed and well browned.
- Meanwhile, place orange marmalade in a small microwave-safe dish. Microwave, uncovered, on 100 percent power (high) about 30 seconds or until melted.
- To serve, top puffed pancakes with fruit; spoon melted marmalade over fruit. Serve warm.
Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 105 mg, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 4 g, TransFat 0 g
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