Prep 15 mins
Cook 3 mins
These pancakes get their delicious difference from peanut butter. I found this recipe in Taste Of Home Quick Cooking magazine. My family liked these pancakes. When I made them I added a scoop of protein powder to bump up my protein. The batter was a bit stiff looking so I added 1/8-1/4 cup more evaporated milk to thin out the batter. Make sure your griddle is screaming hot or the pancakes will crumble when flipped. Also I found the pancakes are best cooked for 4 minutes each side. We served our pancakes plain, with the honey butter, and syrup.
- 1 cup pancake mix
- 2 tablespoons sugar
- 1 egg
- 1⁄3 cup peanut butter
- 5 ounces evaporated milk
- 1⁄3 cup water
- 1⁄4 cup real butter, softened (no substitutes)
- 2 tablespoons honey
- In a bowl, combine pancake mix and sugar. In a small bowl, beat egg and peanut butter; add milk and water. Stir into dry ingredients just until moistened.
- Pour batter by 1/4 cupfuls onto a lightly greased medium-hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown.
- Combine butter and honey in a small bowl. Serve with the pancakes.
I loved these!! I'm a huge fan of peanut butter but the PB wasn't too strong or overwhelming. And I loved the addition of honey butter was awesome. Definitely making these again and maybe even adding chocolate chips!!