1. Can I Use Crunchy Peanut Butter?

Absolutely! Crunchy peanut butter adds a nice texture to the pancakes. Just make sure to stir the batter well so the peanuts are evenly distributed.

2. How Do I Make These Pancakes Gluten-Free?

Use a gluten-free flour blend in place of all-purpose flour. Make sure your baking powder is also gluten-free, and you’re good to go!

3. Can I Freeze Peanut Butter Pancakes?

Yes! Let the pancakes cool completely, then place them in a single layer on a baking sheet. Once frozen, transfer them to a zip-top bag. Reheat in the toaster or microwave.

4. How Do I Store Leftovers?

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet, microwave, or toaster.

5. Can I Make the Batter Ahead of Time?

It’s best to make the batter fresh, but you can mix the dry and wet ingredients separately and combine them right before cooking.

6. What’s the Best Way to Reheat Pancakes?

For crispy edges, reheat in a skillet over medium heat. For a quick option, use the toaster or microwave.

Peanut Butter Pancakes: A Delicious Morning Delight

Ingredients

Scale

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup creamy peanut butter (warmed)
1 cup milk (any type)
1 large egg
2 tablespoons vegetable oil
1 teaspoon vanilla extract

Optional Toppings:

Maple syrup
Sliced bananas
Chocolate chips
Whipped cream

Instructions

Prepare Ingredients – Measure out all ingredients and warm the peanut butter in the microwave for 20 seconds.
Mix Dry Ingredients – In a mixing bowl, whisk together flour, baking powder, salt, and sugar.
Mix Wet Ingredients – In a separate bowl, combine peanut butter, milk, egg, oil, and vanilla extract. Stir until smooth.
Combine – Gently mix wet ingredients into the dry ingredients until just combined. A few lumps are okay—don’t overmix.
Heat the Griddle – Preheat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease with oil or butter.
Cook the Pancakes – Pour 1/4 cup of batter per pancake onto the griddle. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes.
Serve Warm – Stack pancakes and top with syrup, bananas, or chocolate chips.

Notes

For Extra Fluffiness – Let the batter sit for 5 minutes before cooking.
Gluten-Free Option – Swap all-purpose flour for a gluten-free flour blend.
Vegan Option – Replace the egg with a flaxseed egg and use plant-based milk.
Storage – Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

Author: Anna Gomez
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: Per Serving - 2 Pancakes
Calories: 350
Sugar: 10g
Sodium: 350mg
Fat: 18g
Saturated Fat: 4g
Carbohydrates: 35g
Fiber: 2g
Protein: 10g
Cholesterol: 35mg

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