CREAMY PEANUT BUTTER PANCAKES
These are a twist to the traditional pancake breakfast! Definitely a family tradition!
Provided by phillyprincess00
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 828.7 calories, Carbohydrate 136.2 g, Cholesterol 3.7 mg, Fat 25.9 g, Fiber 4.6 g, Protein 20.1 g, SaturatedFat 5.8 g, Sodium 975.2 mg, Sugar 81.7 g
FLUFFY PEANUT BUTTER PANCAKES
Steps:
- Gather the ingredients.
- In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In a small bowl or measuring cup, combine buttermilk, egg, peanut butter, and melted butter.
- Pour buttermilk mixture over flour mixture, and stir until just mixed. It's OK if there are a few lumps (overmixing will cause your pancakes to be flat and dense).
- Heat a medium skillet over medium heat. Coat pan with a pat of batter, and drop 1/4 cupfuls of batter onto the hot skillet or griddle. Cook, turning once, until cooked through, 2 to 3 minutes per side.
- While pancakes are cooking, make the syrup. Combine the creamy peanut butter, maple syrup, and vanilla in a bowl. Stir until smooth.
- Serve pancakes topped with peanut butter syrup and add chocolate chips, honey-roasted peanuts, and whipped cream, if desired.
Nutrition Facts : Calories 109 kcal, Carbohydrate 14 g, Cholesterol 16 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 204 mg, Sugar 6 g, Fat 5 g, ServingSize 16 pancakes (16 servings), UnsaturatedFat 0 g
CRUNCHY PANCAKES
Make and share this Crunchy Pancakes recipe from Food.com.
Provided by gailanng
Categories Breakfast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl combine flours, oats, sugar, baking powder, baking soda, salt and cinnamon.
- In a medium bowl whisk together buttermilk, eggs and oil. Stir into dry ingredients until just blended.
- Fold in blueberries and set aside.
- In medium bowl combine topping ingredients and set aside.
- Heat large skillet or griddle over medium heat. Sprinkle 1 tablespoon of topping onto griddle and pour 1/4 cup batter on top over topping.
- Immediately sprinkle with another tablespoon of topping. Grill until bubbles form on top of pancake and flip, cooking until second side is golden brown. Repeat until all topping and batter are used. Serve hot.
Nutrition Facts : Calories 397.5, Fat 10.5, SaturatedFat 2, Cholesterol 65.7, Sodium 842.9, Carbohydrate 64, Fiber 4, Sugar 18, Protein 12.8
CREAMY CRUNCHY PEANUT BUTTER PANCAKES
I found this in 'Better Homes and Gardens' magazine this month (Jan 07). While I don't stray from my pancake recipe often, I had to try this one. It's a PB-lover's pancake and the crunchiness is the best part:).
Provided by Atiekay
Categories Breakfast
Time 15m
Yield 16 pancakes
Number Of Ingredients 8
Steps:
- In a large bowl, combine dry ingredients.
- In a medium bowl whisk eggs and peanut butter until combined; then gradually add milk until thin and smooth.
- Pour wet mixture into dry and stir just to combine. (will still be lumpy) **I added a bit more milk now, as I don't like my pancakes this thick**.
- Gently stir in the chopped peanuts.
- Place a greased griddle over medium heat.
- When hot, cook the pancakes until golden brown.
- 1/4cup-sized pancakes should take 1-2 minutes per side and will yield about 16.
Nutrition Facts : Calories 180.2, Fat 9.4, SaturatedFat 2.4, Cholesterol 27.5, Sodium 184.6, Carbohydrate 18, Fiber 1.4, Sugar 2.9, Protein 7.2
20 BEST WAYS TO USE PEANUT BUTTER
These easy peanut butter recipes are so good, you won't believe it! From burgers to cookies to noodles, no peanut butter lover can resist these dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a peanut butter recipe in 30 minutes or less!
Nutrition Facts :
PEANUT BUTTER COOKIES
No mixer is required to make these craggy rounds that deliver all the comfort of eating a spoonful of peanut butter straight out of the jar - but with the creamy-candy richness of peanut butter chips in each bite. (If you're a crunchy peanut butter person, you can throw in whole salted nuts, too.) Because of their low proportion of flour, these little disks develop fudgy centers inside lightly crisp edges. There are countless varieties of peanut butter in markets and all yield different cookie results. These use natural peanut butter, which is just peanuts blended with salt, so they taste especially peanutty.
Provided by Genevieve Ko
Categories cookies and bars, dessert
Time 45m
Yield About 50 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Whisk flour, baking powder and salt in a small bowl. In a large bowl, using a wooden spoon or spatula, smash and mix butter and both sugars together until smooth and creamy. Add peanut butter and stir until incorporated. Add egg and vanilla, and stir until well combined. Add flour all at once and fold gently until dry bits disappear, then fold in the peanut butter chips and peanuts, if using, until evenly dispersed.
- Using a small cookie scoop or a measuring tablespoon, drop rounds of dough on a prepared sheet, spacing 1½ inches apart. Bake until just dry on top and set along the edges, 10 to 11 minutes. Do not overbake. Scoop and drop dough onto the second sheet while the first bakes, then slide into the oven when the first comes out.
- Place the baking sheets on racks to cool completely. The cookies will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.
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