My husband’s 23rd birthday was yesterday, but as he’s all grown up now, he still had to go into work. I figured that I’d brighten his morning a bit with two of his favorite things: peanut butter and pancakes. We woke up and while he showered and got ready for work, I whipped these up. It was quite easy and the result was fantastic. They weren’t overly peanut butter-y or too sweet, but instead, a perfect combination of peanut butter to match with the plain pancakes and the sweet syrup. The batter is a bit thicker than normal, due to the peanut butter, so I made my pancakes a bit smaller so they would have time to cook through without burning. We ended up with around 12 pancakes; plenty for today’s breakfast as well! To store them, I like to cut out squares of parchment paper and place them between the cooled pancakes, then place those in an airtight container, like a sealable bag or a tupperware container, then place that in the fridge. The next morning, you can simply place the pancakes on a plate, microwave them for just under a minute, and you’ve got homemade pancakes ready to go! I topped my peanut butter pancakes with some slices of banana and a sprinkling of cinnamon, but I left the batter itself just plain with peanut butter because Kramer is a man of simple taste. These pancakes were wonderfully soft and moist; one thing I hate more than anything is a dry, crumbly pancake. They were also nice and fluffy, which is not only aesthetically pleasing but gives the pancakes a lovely texture. I would make these again and again; they’re even good to eat cold, slathered with a bit of jam. I would imagine they are even better with some chocolate chips!
Whisk together your egg, milk, melted peanut butter, and vegetable oil.
Gently whisk the wet ingredients into the combined flour, baking powder, salt, and sugar mixture. If needed, add a bit of extra milk (I added another tablespoon or two more milk) if it’s too thick.
Melt some butter on your griddle over medium-low and when melted, use a paper towel to spread a thin layer of the butter around the surface (you don’t want any globs of butter). Sprinkle some water on the pan – it should dance around but NOT sizzle and spurt. When ready, pour about 1/4 cup of batter on the pan for each pancake and cook until the cakes have risen a bit and look kind of bubbly (they won’t bubble like normal pancakes because of the peanut butter). Flip and cook the other side (about 3 minutes per side).
Drizzle with syrup and your favorite toppings and enjoy!
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1 egg
- 1 cup plus 3 tablespoons milk, plus extra if needed to thin
- ½ cup creamy peanut butter, melted
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. In another bowl, whisk together the egg, milk, melted peanut butter, and vegetable oil. Add the wet ingredients to the dry ingredients. Add a little extra milk if batter feels too thick (I added another tablespoon or two).
- Heat your griddle over medium-low heat and melt a tablespoon of butter in it, then using a paper towel, rub the butter around the griddle to make a very thin layer (you don't want your pancakes cooking in a pool of butter). Sprinkle some water over the pan and see what it does. It should dance around but it should NOT sizzle or spurt.
- When the pan is ready, pour about ¼ cup of batter for each pancake (I made my pancakes a bit on the smaller side because the batter is kind of thick and I wanted them to cook through). Don't overcrowd the pancakes because they will spread a bit as they cook. Cook for about 3 or 4 minutes per side, until golden. They won't bubble like normal pancakes because of the thickness of the peanut butter. Makes 10-12 pancakes.