Peanut Butter Pancakes

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

¾ cup creamy peanut butter, melted and cooled slightly (see note)

2 large eggs

1 cup buttermilk

¾ cup water

2 teaspoons vanilla extract

1 ¾ cups all-purpose flour

¼ cup brown sugar

1 ½ tablespoons baking powder

¼ teaspoon salt

¾ cup chopped peanuts, optional but highly recommended

Directions

Whisk Wet Ingredients

Whisk together melted peanut butter and eggs until smooth. Add buttermilk and whisk until smooth, scraping the sides of the bowl if necessary. Add water and vanilla, whisking until completely combined.

Add Dry Ingredients

Add flour, brown sugar, baking powder, and salt to the bowl with the wet ingredients. Whisk until smooth and combined. Stir in the chopped peanuts, if using.

Let Batter Rest

Allow the batter to rest for 5 minutes.

Preheat Griddle

Meanwhile, preheat electric griddle to 375°F or a non-stick frying pan over medium-low heat.

Add Batter To Pan

When pan is hot, drop batter by spoonfuls onto the preheated griddle/pan. Gently spread the batter slightly, being careful not to deflate the air bubbles.

Fry Pancakes

Cook on the first side for 3 to 4 minutes, or until golden brown on the bottom. Flip and cook for a further 2 to 3 minutes.

Serve immediately with your choice of toppings.

Nutrition

• Serving Size: 3 pancakes
• Calories: 518 kcal
• Total Fat: 29 g
• Saturated Fat: 6 g
• Unsaturated Fat: 21 g
• Trans Fat: 0.01 g
• Cholesterol: 66 mg
• Sodium: 628 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 4 g
• Total Sugars: 15 g
• Protein: 19 g