This homemade Peanut Butter Pancakes recipe is easy to make and delicious. Enjoy a wholesome breakfast with soft and fluffy pancakes that kids will love
Amazingly Fluffy Peanut Butter Pancakes
Every morning when my daughters wake up I ask them what they want for breakfast. Usually, it’s scrambled eggs and toast, others an arepa filled with cheese.
Last week I got tired of making the same old things and decided to give pancakes a try. At first, I thought about making the classic buttermilk ones but I didn’t have any buttermilk on hand. So, the idea came in: Peanut Butter Pancakes.
These pancakes are awesome! They’re fluffy, soft, and stackable. No maple syrup needed on top. I added a bit more peanut butter to enhance the flavor but you can certainly omit that.
If you really want to re-create a classic then add some jelly between layers, it’ll create a yummy pb&j stackable pancake.
For this recipe, you can make the batter in advance the night before and store it in the fridge until the next morning. That will my strategy once school starts.
If you’re not a fan of peanut butter substitute for almond butter and top with toasted slivered almonds. I know my girls would love that version too.
Personally, pancakes are a new thing for me. I grew up eating arepas, cachapas, and eggs for breakfast in Venezuela.
I find that pancake flavor can be a bit bland and dry without the syrup on top. That’s why I try to incorporate as much flavor as I can within the batter. You tell me if I achieved it with this yummy recipe.
I hope you can try this delicious Fluffy Peanut Butter Pancakes at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Peanut Butter Pancakes
Ingredients
- 1 1/2 cups All Purpose Flour
- 1/2 cup Sugar
- 2 1/2 teaspoons Baking Powder
- 1 1/4 cups Milk
- 1/4 cup Peanut Butter
- 2 large Eggs
- 4 tablespoons Melted Butter
- 1/2 teaspoon Vanilla Extract
- organic peanut butter to top
Instructions
- Sift flour twice
- Add baking powder and sugar into the flour mix and stir with a whisk
- Add all remaining ingredients into the dry mixture you created. Whisk until well mixed
- Pour ¼ cup batter onto a skillet over medium-high heat. Cook until small forms have appeared on top (2 minutes) with the help of a spatula flip it and cook for 2 more minutes or until golden brown
- Take out and repeat the process with the rest of the pancakes. Stack on top of another and top with a generous serving of peanut butter
- Serve and enjoy
Nutrition
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