Peanut Butter Pancakes
from Tiffany at eatathomecooks.com
Servings: 6
Calories: 597kcal
Ingredients
- 2 cups flour
- 5 tsp. baking powder
- 1 tsp. salt
- 1 cup peanut butter
- 4 Tbs. sugar
- 4 Tbs. vegetable oil
- 2 eggs
- 2¼ cups milk
- Syrup for serving
- Blackberry jam for serving, optional
Instructions
- In a large bowl, stir the dry ingredients together with a fork.
- In another bowl, whisk the peanut butter, oil and sugar together until smooth.
- Whisk in the eggs and then the milk, stirring until well combined and smooth.
- Pour wet ingredients into the dry ingredients.
- Stir with a spoon until blended.
- Cook on a greased hot griddle or skillet, flipping to cook both sides.
- Serve with syrup and blackberry jam – or the jam flavor of your choice!
Notes
These can be made ahead and frozen. Place pancakes on a parchment-lined baking sheet in the freezer for an hour then transfer to a ziplock bag. Thaw in the refrigerator overnight and reheat in the toaster.
Nutrition
Calories: 597kcal | Carbohydrates: 55g | Protein: 20g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 64mg | Sodium: 581mg | Potassium: 880mg | Fiber: 4g | Sugar: 17g | Vitamin A: 225IU | Calcium: 314mg | Iron: 3.3mg