Best Peanut Butter Pancakes Recipes

PEANUT BUTTER BANANA PANCAKES

Steps:

• Preheat a griddle to medium heat.
• Whisk flour, baking powder, sugar, and salt together in a mixing bowl. Combine milk, banana, peanut butter, egg, canola oil, and vanilla extract in a separate bowl; pour into the flour mixture and whisk together until thoroughly mixed.
• Ladle batter in 1/4 cup portions onto hot griddle. Cook until tiny air bubbles form on top, 2 to 5 minutes; flip and continue cooking until the bottoms are browned, 2 to 3 minutes. Repeat with remaining batter. Keep finished pancakes warm.

HEALTHY PEANUT BUTTER CHOCOLATE CHIP PANCAKES RECIPE BY TASTY

Steps:

• Mash bananas in a large bowl until smooth. Mix in eggs and peanut butter until well combined, then mix in remaining ingredients.
• Heat a skillet to medium and add in a scoop of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
• Garnish your pancakes with your favorite toppings! We used banana slices, dark chocolate chips and maple syrup.
• Enjoy!

PEANUT BUTTER PANCAKES

Steps:

• In a large bowl, combine pancake mix and sugar. In a small bowl, beat egg and peanut butter; add milk and water. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a lightly greased medium-hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown. In a small bowl, combine butter and honey until smooth. Serve with pancakes. If desired, top with chopped peanuts and maple syrup.

CHOCOLATE PEANUT BUTTER PANCAKES RECIPE BY TASTY

Steps:

• In a bowl, mix the milk, egg, and peanut butter. Set aside.
• In a separate bowl, combine flour, salt, and baking powder. Pour wet mixture into dry, add chocolate, and mix thoroughly.
• Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
• Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
• Enjoy!

BACON PANCAKES WITH MAPLE-PEANUT BUTTER SYRUP

Steps:

• In small bowl, beat peanut butter and butter with electric mixer on low speed until smooth. Beat in 1/2 cup syrup until well mixed.
• Heat nonstick griddle to 350°F or heat 12-inch nonstick skillet over medium-low heat.
• In medium bowl, stir all pancake ingredients except bacon with wire whisk or fork until blended. Stir in bacon.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until edges are dry. Turn; cook other sides until golden brown. Serve pancakes with syrup.

PEANUT BUTTER PANCAKES

Steps:

• Heat the peanut butter, butter and 4 tbsp maple syrup in the microwave, or a pan, for 2 mins, stirring every 30 seconds until smooth and combined. Set aside to cool slightly.
• Mix the flour, baking powder and sugar in a large bowl with a small pinch of salt. Crack in the eggs and whisk until smooth. Add the milk and ¾ of the peanut butter mixture and whisk to combine.
• Heat a splash of sunflower oil and a small knob of butter in a non-stick frying pan until foaming. Add 2 tbsp of batter to make small pancakes, making sure there's space between each. Cook until bubbles start to form on the surface, then flip and cook on the other side. Keep warm in a low oven whilst you make the next batch.
• Serve the pancakes with the remaining peanut butter sauce, maple syrup and fruit, if using. You may have to reheat the sauce to loosen the mixture slightly.

PEANUT BUTTER AND JELLY OATMEAL PANCAKES

Steps:

• Combine oats, flour, baking soda, sugar, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, eggs, peanut butter, and melted butter. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter.
• Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side, about 2 minutes per side. Serve with strawberry jam.

PEANUT BUTTER PANCAKES

Steps:

• In large bowl mix together flour, baking powder and salt. Set aside.
• In small bowl, whisk together peanut butter, sugar and oil until smooth. Beat in egg, then milk.
• Pour the milk mixture into the flour mixture, stirring just until blended.
• Lightly coat griddle or skillet with oil and heat it over medium-high heat.
• Drop batter onto the griddle and cook until tiny bubbles appear on the surface of the pancake, then flip and cook a few minutes more.

CREAMY PEANUT BUTTER PANCAKES

Steps:

• Bring water and 1/2 cup sugar to a boil in a small saucepan until sugar is dissolved, about 5 minutes; remove simple syrup from heat and allow to cool slightly while preparing remaining ingredients.
• Mix flour, remaining 1 cup sugar, milk, and baking powder in a bowl until blended.
• Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and edges are dry, 3 to 5 minutes. Flip and cook until browned on both side, about 3 minutes more. Repeat with remaining batter.
• Stir peanut butter and about 1/2 cup simple syrup in a bowl until smooth, adding more syrup as needed. Serve peanut butter sauce on top or as a dipping sauce.

PEANUT BUTTER AND JELLY PANCAKES

Steps:

• For Syrup:
• To make the syrup, heat the grape jelly in a small saucepan over medium-high heat. Dissolve the cornstarch in 2 tablespoons water in a small bowl. When the jelly has become liquid, stir in the cornstarch mixture. Simmer until a syrup consistency is reached, about 5 to 10 minutes.
• For Pancakes:
• In a small saucepan warm the milk over low heat. Whisk in the peanut butter and combine until completely smooth, then remove from the heat.
• In a large mixing bowl add the baking mix. Stir in the eggs and milk mixture and combine until just incorporated.
• Preheat the oven to 200 degrees F.
• Put a large cast iron or nonstick skillet over medium heat. Spray it with cooking spray. Put 1/4 cup of pancake batter in the center of the skillet and cook until golden brown. About 1 to 2 minutes per side. When bubbles in the center of the pancake have deflated, flip over and cook the other side. Store on a sheet tray in the preheated oven to keep warm while making the rest of the pancakes.
• Transfer the pancakes to a large serving platter and serve with warm grape syrup.

BANANA AND PEANUT BUTTER PANCAKES

Steps:

• Combine flour, baking powder, brown sugar, and salt in a large bowl. Mix in the peanut butter until the texture resembles cornmeal. Add milk and vanilla; stir just until blended. Stir in the banana pieces.
• Heat a large skillet over medium heat, and coat with cooking spray. Spoon batter onto the skillet, using approximately 2 tablespoons to form each silver dollar pancake. Cook until pancakes are golden brown on both sides; serve hot.

BANANA PEANUT BUTTER PANCAKES WITH PEANUT BUTTER SYRUP

Steps:

• 1.WHISK together syrup and 1/4 cup peanut butter in medium microwave-safe bowl until smooth. Microwave on HIGH 30 to 60 seconds to warm.
• 2.MASH 1 banana in large bowl. Add pancake mix, buttermilk, eggs, cinnamon and remaining 2 tablespoons peanut butter. Stir until well blended.
• 3.COAT griddle with no-stick cooking spray. Heat over medium heat. Pour 1/4 of the batter for each pancake onto griddle. Cook pancakes until bubbles begin to break on surface. Turn and cook until golden brown.
• 4.SLICE remaining banana into medium bowl. Stir in sliced strawberries. Serve pancakes topped with sliced fruit and peanut butter syrup.

KETO PEANUT BUTTER-PROTEIN-CHOCOLATE CHIP PANCAKES

Steps:

• Combine heavy cream, eggs, almond milk, peanut butter, chocolate-flavored protein powder, and egg white protein powder in a bowl using an electric hand blender.
• Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and add a few chocolate chips to each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter.

CHOCOLATE-PEANUT BUTTER PANCAKES

Steps:

• Heat nonstick griddle or skillet over medium-high heat (375°F); brush lightly with vegetable oil, if necessary. In medium bowl, beat Bisquick™ mix, milk, 1/2 cup of the peanut butter, the eggs and sugar with whisk. If batter seems too thick, add an additional 1 to 2 tablespoons milk.
• For each pancake, pour 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until edges begin to dry and bubbles form on top. Turn; cook other side until golden brown.
• In small microwavable bowl, microwave remaining 1/4 cup peanut butter uncovered on High 20 to 30 seconds or until drizzling consistency. Top 2 pancakes with 4 peanut butter cup halves, slightly less than 1 tablespoon chopped dry-roasted peanuts, and drizzle with 2 teaspoons melted peanut butter and 1 tablespoon chocolate syrup.

PEANUT BUTTER CHIP PANCAKES

Steps:

• In a large bowl, combine pancake mix and sugar. Combine egg and milk; add to the dry ingredients just until moistened. Stir in the chips and nuts., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn each pancake when bubbles form on top; cook until second side is golden brown. Serve with syrup and strawberries.

BISQUICK CHOCOLATE AND PEANUT BUTTER CHIP PANCAKES

Steps:

• Combine the first three ingredients in a large bowl, but do not over mix.
• On a skillet set to medium heat, spoon a 2 inch ladle-full of batter (should be able to make 14-16 pancakes.
• Place the chips on top of the pancakes.
• When bubbles start to form, flip the pancakes over and heat until cooked thouroughly.

PEANUT BUTTER BANANA PANCAKES

Steps:

• Heat griddle or skillet over medium heat (375°F). Brush with vegetable oil if necessary or spray with cooking spray without flour before heating. In medium bowl, stir Bisquick mix, warm water, peanut butter, granulated sugar, salt and egg with whisk. Fold in chopped banana.
• For each pancake, pour 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown. Top pancakes with sliced banana; sprinkle with powdered sugar.

PEANUT BUTTER BANANA PROTEIN PANCAKES

Steps:

• To a medium bowl, add the pancake mix, water, and banana, and whisk to combine; don't overmix. Batter will be slightly lumpy and on the thicker side. Let batter stand 2 minutes.
• Heat a griddle to 375 degrees F (medium heat) or heat a nonstick skillet over medium heat and generously spray with cooking spray.
• Add slightly less than 1/4 cup batter per pancake onto griddle.
• Cook pancakes about 2 minutes per side, or until golden brown, turning once. Place pancakes on a serving platter or plates; set aside.
• To a microwave-safe glass measuring cup or bowl, add the maple syrup and peanut butter and heat for 30 to 60 seconds, or until mixture is warmed through and can be stirred smooth. Drizzle over the pancakes and top with chocolate chips.

3-INGREDIENT PEANUT BUTTER PANCAKES RECIPE BY TASTY

Steps:

• Crack both eggs in a bowl and whisk.
• Add slightly softened peanut butter to the eggs and combine with a fork.
• Heat oil in the pan over medium heat. Use just enough oil to coat the surface of the pan.
• Add a quarter of the batter and fry until crispy and golden on the top.
• Flip and fry until the pancake is cooked through. Repeat for the rest of the batter.
• Enjoy warm. Serve with powdered sugar or jam.
• Enjoy!

PEANUT BUTTER PANCAKES WITH PEANUT BUTTER MAPLE SYRUP

Steps:

• Combine flour, sugar, baking powder and salt.
• Beat milk with egg and peanut butter until smooth.
• Add to dry ingredients and beat just until well moistened.
• Lightly butter hot griddle.
• Spoon by ¼ cupfuls onto griddle.
• Cook until golden brown on both sides.
• Peanut Butter Maple Syrup:.
• Combine syrup and peanut butter in sauce pan.
• Heat, stirring until smooth and heated through.
• Serve over pancakes.