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 FEATHER PANCAKES
Provided by Food Network
Time 10m
Yield 16 (3-inch) pancakes
Number Of Ingredients 8
Steps:
- STIR together flour, sugar and baking powder in large bowl.
- BEAT egg with peanut butter in small bowl until blended. Stir in milk and oil. Add all at once to the dry ingredients, beating until blended.
- HEAT skillet over medium-high heat or griddle to 375 degrees F. Spray with no-stick cooking spray. Pour 2 tablespoons batter for each pancake onto skillet. Cook until bubbles break the surface. Turn and brown the other side.
- SERVE with syrup, fresh fruit or powdered sugar.
PEANUT BUTTER FEATHER PANCAKES
This comes from Jif.com. Use any peanut butter you like. I like to top mine with crunchy peanut butter and syrup. Makes me hungry just thinking about it!
Provided by Hadice
Categories Breakfast
Time 10m
Yield 32 silver dollar pancakes
Number Of Ingredients 8
Steps:
- In a large bowl, mix flour, sugar, baking powder, and salt.
- In a smaller bowl, beat egg with peanut butter.
- Stir in milk and oil.
- Add to the dry ingredients, stirring until well blended.
- Cook on a lightly greased skillet till bubbles break on the surface.
- Flip to cook the other side.
PEANUT BUTTER FEATHER PANCAKES
Serve these light and puffy peanut butter pancakes with syrup, fresh fruit, or a dusting of powdered sugar.
Provided by Allrecipes Member
Time 10m
Yield 16
Number Of Ingredients 8
Steps:
- Stir together flour, sugar and baking powder in large bowl.
- Beat egg with peanut butter in small bowl until blended. Stir in milk and oil. Add all at once to the dry ingredients, beating until blended.
- Heat skillet over medium-high heat or griddle to 375 degrees F. Spray with no-stick cooking spray. Pour 2 tablespoons batter for each pancake onto skillet. Cook until bubbles break the surface. Turn and brown the other side.
- Serve with syrup, fresh fruit or powdered sugar.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 9.6 g, Cholesterol 12.8 mg, Fat 5 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 0.9 g, Sodium 169.4 mg, Sugar 2.8 g
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.
CREAMY PEANUT BUTTER PANCAKES
These are a twist to the traditional pancake breakfast! Definitely a family tradition!
Provided by phillyprincess00
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Bring water and 1/2 cup sugar to a boil in a small saucepan until sugar is dissolved, about 5 minutes; remove simple syrup from heat and allow to cool slightly while preparing remaining ingredients.
- Mix flour, remaining 1 cup sugar, milk, and baking powder in a bowl until blended.
- Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and edges are dry, 3 to 5 minutes. Flip and cook until browned on both side, about 3 minutes more. Repeat with remaining batter.
- Stir peanut butter and about 1/2 cup simple syrup in a bowl until smooth, adding more syrup as needed. Serve peanut butter sauce on top or as a dipping sauce.
Nutrition Facts : Calories 828.7 calories, Carbohydrate 136.2 g, Cholesterol 3.7 mg, Fat 25.9 g, Fiber 4.6 g, Protein 20.1 g, SaturatedFat 5.8 g, Sodium 975.2 mg, Sugar 81.7 g
PEANUT BUTTER-STUFFED PANCAKES
Cut into these airy pancakes and you'll discover a delicious surprise -- a crunchy peanut butter center.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 1h45m
Number Of Ingredients 13
Steps:
- Mix peanut butter with light brown sugar. Drop 2 teaspoons at a time on a parchment-lined baking sheet. Spread into disks with a spoon; freeze 1 hour.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, lemon juice, eggs, and butter. Make a well in dry ingredients; stir in wet mixture until lumpy and just combined. Let rest 10 minutes.
- Preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film.
- Drop 2 tablespoons batter in skillet; top with 1 peanut butter disk and cover with 2 more tablespoons batter. Cook 3 to 4 minutes per side. Transfer finished pancakes to oven to keep warm. Serve with strawberries and maple syrup.
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
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
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