peanut butter pancakes

Pancake

Peanut Butter Pancakes

Enjoy super-fluffy pancakes, powered by protein-packed peanut butter for a nutty twist. Fold in chopped fresh strawberries, or chocolate chips if you’re in the mood for something a little sweeter. These pancakes can keep you going all week long—they store beautifully in the freezer and take only a minute to reheat; perfect for busy mornings.

Ingredients

1 cup all-purpose flour
1 cup whole-wheat flour
1 1/2 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup natural peanut butter, plus more for garnish
2 large eggs
2 tablespoons light brown sugar
2 teaspoons vanilla extract
2 cups buttermilk
3 tablespoons unsalted butter, melted
neutral oil, such as canola or avocado, as needed for skillet
1 cup finely chopped fresh strawberries (about 5 large) or 1/3 cup mini semisweet chocolate chips
maple syrup for serving (optional)

Directions

Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda and cinnamon in a medium bowl until combined.
Whisk peanut butter, eggs, brown sugar and vanilla in a separate medium bowl until smooth; slowly whisk in buttermilk until fully combined and smooth. Gently whisk the buttermilk mixture into the flour mixture until a slightly lumpy, thick batter forms. Gently fold in butter. Let stand at room temperature for 5 minutes.
Using a paper towel, lightly coat a large nonstick skillet or griddle with oil. Place over medium heat. Fold strawberries (or chocolate chips) into the batter.
Working in batches, scoop 1/4 cup batter per pancake into the hot skillet or griddle (3 to 4 pancakes per batch). Cook until bubbles pop on top, edges appear dry and bottoms are golden, 4 to 5 minutes. Flip and cook until puffed, fluffy and golden on the bottom, about 2 more minutes. Repeat with the remaining batter, adjusting the heat as necessary (the pan can get very hot on the second batch). Garnish with peanut butter and serve with maple syrup, if desired.