Peanut Butter Pancakes
Serves: 10-12 pancakes
  • 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
  1. 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).
  2. 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.
  3. 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.
Adapted From
Recipe by The Crepes of Wrath at