4.8 from 87 votes
Rosa Parks' Featherlite Peanut Butter Pancakes
Learn to make Rosa Parks’ Featherlite Peanut Butter Pancakes with this vintage recipe and step-by-step photos.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 12 servings
Calories: 115 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 cup flour
- 2 teaspoons baking powder (Rosa's original recipe uses 2 tablespoons, but you really only need 2 teaspoons)
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 large egg
- 1 1/4 cups milk (or more as needed)
- 1/3 cup smooth peanut butter
- 1 tablespoon cooking oil (Rosa's original recipe uses vegetable oil or melted vegetable shortening. I prefer ghee - clarified butter - or avocado oil for greasing the pan, but any of these options will work.)
Instructions
- Sift together dry ingredients: flour, baking powder, salt, and sugar.
- Mix together wet ingredients (minus the oil) with a fork till smooth: egg, milk, peanut butter.
- Add dry ingredients to wet, mixing lightly-- do not overmix, or pancakes will turn out heavy and dense. A few lumps are okay. If the mixture seems overly thick, go ahead and stir in a little more milk until the batter is thick but pourable.
- Grease your skillet or griddle with oil or shortening (I typically use ghee, which is basically clarified butter). Heat skillet over medium (or heat electric griddle to 275 degrees F). Test heat by flinging a droplet of water onto the surface of the skillet-- it should sizzle and evaporate, but not pop or crackle.
- Pour the batter by scant 1/4 cupfuls to form pancakes on the hot skillet.
- Let the pancakes cook for 1-2 minutes until bubbles rise to the surface of the batter and burst.
- When the pancakes turn golden brown on the bottom, flip them. Let the pancakes continue to cook for 1-2 minutes longer until golden brown on both sides and cooked all the way through. Re-grease the skillet periodically between batches, if needed.Serve pancakes immediately. To keep the pancakes warm while you're cooking, place them on a plate covered by a towel in a 175 degree oven. Use an oven mitt when removing the plate from the oven, it will be hot!
- Serve warm with butter and maple syrup. Delish! One important note -- if serving guests that you don't know very well, make sure you let them know in advance that these pancakes contain peanut butter. Some people have peanut allergies, so hidden peanut butter can be very dangerous. Cook with care!
Cup of Yum
Notes
- You will also need: Griddle, skillet, or electric griddle
- Tip: For a filling, sweet and savory breakfast, brunch, or brinner, serve these unique pancakes with a side of my world famous scrambled eggs.
Nutrition Information
Calories
115kcal
(6%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
18mg
(6%)
Sodium
153mg
(6%)
Potassium
166mg
(5%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
64IU
(1%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 115
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 153mg | 6% |
| Potassium | 166mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 64IU | 1% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.