Peanut Butter Stuffed Pancakes Recipes

STUFFED PEANUT BUTTER CUPCAKES WITH SWIRLED PEANUT BUTTER FROSTING

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners. Set aside.
• For the filling: In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool slightly.
• For the cupcakes: In a medium bowl, whisk together the flour, baking powder and salt.
• In a stand mixer fitted with the paddle attachment, beat the granulated sugar and butter on high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and beat in the vanilla and eggs. With the machine running, in batches, gradually add the flour mixture to form a thick batter. Beat in the peanut butter.
• Place 3 tablespoons of batter in the bottom of each cupcake liner. Top with 1 tablespoon of the caramel mixture. Add 1/4 cup of batter on top of the caramel mixture.
• Bake for 23 to 25 minutes until a cake tester inserted into the center of the cupcakes comes out with moist crumbs. Cool for 5 minutes. Remove the cupcakes from the muffin tin and cool completely on a wire rack, about 1 hour (center of cupcakes will fall during cooling).
• For the frosting: In a medium bowl, using an electric mixer, beat the butter until light and smooth. Beat in the powdered sugar and milk until smooth and creamy. Using a rubber spatula, fold in the peanut butter until swirls of peanut butter form throughout the frosting.
• Place the frosting in a piping bag and top the cupcakes or use a small spatula to frost the cupcakes.

CREAMY PEANUT BUTTER PANCAKES

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.

PEANUT BUTTER PANCAKES

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.

PEANUT BUTTER-STUFFED PANCAKES

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.

CREAMY CRUNCHY PEANUT BUTTER PANCAKES

Steps:

• In a large bowl, combine dry ingredients.
• In a medium bowl whisk eggs and peanut butter until combined; then gradually add milk until thin and smooth.
• Pour wet mixture into dry and stir just to combine. (will still be lumpy) **I added a bit more milk now, as I don't like my pancakes this thick**.
• Gently stir in the chopped peanuts.
• Place a greased griddle over medium heat.
• When hot, cook the pancakes until golden brown.
• 1/4cup-sized pancakes should take 1-2 minutes per side and will yield about 16.

PEANUT BUTTER PANCAKES

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.

3-INGREDIENT PEANUT BUTTER PANCAKES RECIPE BY TASTY

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!

LIGHT AND AIRY PEANUT BUTTER PANCAKES

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.