1/1 Photo of Perfect Peanut Butter Pancakes
Stumbled upon an older recipe but was looking for something with a bit more flavor. I made a few changes and I'm so happy with the results I wanted to share. Please note the peanut butter flavor is subtle and not overwhelming. My husband didn't even see a need to add syrup - was eating them like cookies - lol. :)
My Private Note
Units: US | Metric
- 1Warm 1/2 cup milk in microwave for about 20 seconds then pour over oat flour (I made my own by putting rolled oats into food processor). Give a gentle mix and allow to rest for 10 minutes.
- 2In a separate bowl, stir together the all purpose flour, baking powder and baking soda.
- 3Beat egg with peanut butter, brown sugar and butter milk, pour this over your dry ingredients.
- 4Now add in the moist oat flour and mix everything very well - batter will be thick. Add in remaining 1/2 cup of milk or more to get pancake batter consistency.
- 5Spoon 2 heaping tablespoons of batter into circles onto hot non-stick griddle or lightly buttered skillet- Low-Medium Heat. Cook until tops are bubbly and edges look dry. Turn and cook until lightly browned. If you would like larger pancakes pour more batter per pancake - please note this will alter the total amount yield from what is posted above. I've gotten as many as 14 (3in round) pancakes from one recipe - I like the small size for kids.
Browse Our Top Breakfast Recipes
Nutritional Facts for Perfect Peanut Butter Pancakes
Serving Size: 1 (48 g)
Servings Per Recipe: 14
- Amount Per Serving
- % Daily Value
- Calories 85.8
- Calories from Fat 16
- Total Fat 1.8 g
- Saturated Fat 0.4 g
- Cholesterol 13.9 mg
- Sodium 123.1 mg
- Total Carbohydrate 14.2 g
- Dietary Fiber 0.8 g
- Sugars 3.1 g
- Protein 3.4 g