Make the pancake batter:

Cup of Yum
1. In a large bowl, sift together the flour, baking powder, salt, sugar, and cinnamon.
2. In a medium bowl, whisk the egg. Add the peanut butter and stir to dissolve it with the egg. Add the milk, and mix to combine until the peanut butter and the milk mixture are smooth. Alternatively, you can put these in the blender and blend until smooth.
3. Make a well in the middle of the flour bowl and pour the peanut buttery mixture. With a whisk, slowly combine until smooth, working the flour from the outside of the bowl in, until just combined and there are no visible clumps.

Cook the pancakes:

1. Heat a non-stick griddle or large pan over medium-high heat; I set my griddle at 300-350 F; this will vary. Once hot, grease, spray, or melt butter on the hot surface.
2. Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute on the other side. Remove from the pan onto a plate and cook the remaining pancakes.

Serve:

1. Serve the peanut butter pancakes warm topped with your favorite toppings and a drizzle of syrup, if desired.