Maple Peanut Butter Pancakes
User Reviews
5
Maple Peanut Butter Pancakes
Description
The batter is made by first whisking the dry ingredients including flour, baking powder, and cinnamon. The wet ingredients consist of milk, creamy peanut butter, egg, maple syrup, and pure vanilla extract. After combining wet and dry carefully to avoid overmixing, the batter is portioned onto a preheated griddle greased with butter or oil. Pancakes cook until bubbles form on the surface and the bottoms are golden, then flipped and finished on the other side. The pancakes are kept warm in a low oven during cooking.
This approach yields pancakes with a tender crumb and pronounced peanut butter flavor enriched by the sweetness of maple syrup and warmth of cinnamon. The texture is soft yet slightly hearty due to the peanut butter content. Toppings of chopped roasted peanuts add crunch and extra peanut flavor, while drizzles of warm peanut butter and maple syrup enhance the sweetness and creaminess.
Serve these pancakes immediately for breakfast or brunch, accompanied by extra butter and syrups. They combine familiar pancake texture with the richness of peanut butter and the natural sweetness from maple, satisfying those craving a more indulgent morning stack.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon cinnamon
- 1 1/4 cups milk
- 1/3 cup peanut butter plus more for drizzling, creamy
- 1 large egg room temperature
- 2 tablespoons maple syrup plus more for drizzling
- 1 teaspoon vanilla extract pure
- peanuts for topping, chopped; roasted
Instructions
- Preheat a griddle or large skillet over medium heat (325 degrees F)
- Whisk flour, baking powder and cinnamon together in a large mixing bowl. In a second large bowl combine milk, peanut butter, egg, maple syrup and vanilla extract. Mix well.
- Create a well in the center of the dry ingredients and pour the wet ingredients into the middle of it. Whisk together until just combined, being sure not to overmix.
- Grease skillet or griddle with butter or oil. Laddle batter into 1/4 cup portions onto a hot griddle. Cook 3 to 4 minutes until air bubbles form on the surface of the pancake and the bottom is golden brown. Flip and continue cooking until the bottoms are browned, about 1 to 2 additional minutes. Regrease the skillet or griddle as needed and repeat with the remaining batter. Keep cooked pancakes warm on a plate covered with a towel in a 175 degree F oven.
- Serve immediately with chopped peanuts, butter, maple syrup and warm peanut butter (mixed with cinnamon!) for drizzling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 60mg | 20% |
| Sodium | 159mg | 7% |
| Potassium | 922mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 200IU | 4% |
| Calcium | 384mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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