Best 3 Peanut Butter Pancake Recipes
Peanut butter pancakes are a delicious and easy-to-make breakfast treat. They are perfect for a lazy weekend morning or a quick weekday breakfast. Peanut butter pancakes are also a great way to use up leftover peanut butter. With just a few simple ingredients, you can have a stack of fluffy, flavorful peanut butter pancakes in no time.
Check out the recipes below so you can choose the best recipe for yourself!
BACON PANCAKE STRIPS WITH MAPLE-PEANUT BUTTER SAUCE
Bacon and pancakes join together to create a fun, kid-friendly breakfast. The strips are easy for little hands to pick up and the sauce is delicious for dipping. The whole family will love this recipe!
Provided by themoodyfoodie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Arrange bacon slices on the prepared baking sheet.
- Bake in the preheated oven until browned and crisp, about 15 minutes; drain on a paper towel-lined plate.
- Combine maple syrup, peanut butter, and vanilla extract in a small saucepan over medium-high heat; cook and stir until sauce is smooth and heated through, about 5 minutes. Reduce heat to low and keep sauce warm.
- Whisk flour, baking powder, sugar, and salt together in a large bowl. Whisk buttermilk, egg, and olive oil together in a separate bowl; slowly pour into flour mixture and whisk until batter is smooth.
- Heat a griddle or flat skillet over medium heat; spread melted butter on surface to coat. Arrange bacon slices about 2 inches apart on the hot griddle, working in batches if needed.
- Slowly pour batter over each bacon strip; cook until bubbles start to form on top and edges are dry, 2 to 3 minutes. Flip pancakes and cook until other side is golden brown, 3 to 4 minutes. Serve with warm maple-peanut butter sauce.
Nutrition Facts : Calories 549.4 calories, Carbohydrate 59.9 g, Cholesterol 76.7 mg, Fat 26.9 g, Fiber 2.1 g, Protein 19 g, SaturatedFat 7.8 g, Sodium 1100.4 mg, Sugar 30.2 g
BANANA PANCAKE SANDWICH AND PEANUT BUTTER MAPLE SPREAD
Provided by Trisha Yearwood
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl. Add the buttermilk and eggs. Whisk together, gradually incorporating the flour mixture, just until combined. Add the banana slices and gently combine; the batter may be slightly lumpy. Let stand 10 minutes.
- Place a griddle pan over medium heat. Add the canola oil and butter. Using a ladle, pour 1/2 cup batter for each pancake, roughly 2 inches apart. When small bubbles appear across the surface of the pancakes and the edges lift from the griddle, flip and continue cooking until the pancakes are golden brown on the second side, about 4 minutes per side. Continue with the remaining batter.
- In a small dish using a rubber spatula, mix the peanut butter and maple syrup until combined. For each sandwich, spread some peanut butter mixture over a pancake, then top with another pancake.
PEANUT BUTTER PROTEIN PANCAKE WITH BLUEBERRY VANILLA TOPPING
I use to make this pb pancake for years and was astonished not to find it on zaar. After making Recipe #371305 for the first time I thought it would be nice with my pb pancake - and here it is! This makes one large pancake for one person. Nice for breakfast, but also very good as protein rich after workout snack. I don't add any sweetener because the yoghurt is sweet enough for me, but if you like it sweeter, feel free to add sweetener to the yoghurt-blueberry mixture.
Provided by Mia in Germany
Categories Breakfast
Time 15m
Yield 1 pancake, 1 serving(s)
Number Of Ingredients 9
Steps:
- Spray a non stick skillet with cooking spray and heat on medium until hot.
- Beat egg, peanut butter, milk, soda and salt until smooth. If your egg is large, use a heaped tablespoon of peanut butter and maybe some more milk.
- Pour mixture into hot greased skillet and cook until surface of the pancake is no longer liquid (about three or four minutes; maybe reduce heat a little and cover the skillet so that the pancake doesn't burn).
- Flip and cook about two or three more minutes until done.
- Process yoghurt and blueberries (and sweetener, if you use it) to a smooth sauce, then stir in the cottage cheese.
- Transfer pancake to a plate and top with yogurt mixture.
- Enjoy!
Tips:
- Use ripe bananas: Ripened bananas are sweeter and have a more intense flavor, making them perfect for pancakes.
- Cream the butter and sugar together until light and fluffy: This will help to create a smooth batter and prevent the pancakes from being tough.
- Don't overmix the batter: Overmixing the batter can make the pancakes tough. Mix just until the ingredients are combined.
- Cook the pancakes over medium heat: This will help to prevent them from burning.
- Flip the pancakes only once: Flipping the pancakes too often can make them tough. Flip them only once, when the edges are slightly brown and bubbles form on the surface.
- Serve the pancakes immediately with your favorite toppings: Pancakes are best served hot and fresh. Top them with butter, syrup, fruit, or whipped cream.
Conclusion:
Peanut butter pancakes are a delicious and easy way to start your day. With simple ingredients and a few easy steps, you can have a stack of fluffy, flavorful pancakes in no time. So next time you're in the mood for breakfast, give this recipe a try. You won't be disappointed!
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