Fluffy Peanut Butter Pancakes

• servings: 6 servings
• active time: 10 minutes
• total time: 22 minutes

Ingredients

1 cup all purpose flour

1 tablespoon granulated white sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup buttermilk

⅓ cup creamy peanut butter

1 large egg

1 teaspoon vanilla extract

chocolate chips (optional)

warm maple syrup, (for serving)

Directions

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

In a separate, larger bowl, whisk together the buttermilk, peanut butter, egg and vanilla. Whisk until peanut butter is broken up and mixed well into the other liquids. (You can do this in the blender, if you wish). Stir in the dry ingredients and mix just until moistened. Don't mess with the batter beyond that, but if it's too thick then you can add a little more buttermilk.

Heat a large skillet or griddle to medium heat. Coat with nonstick spray or a little bit of butter. Spoon about ⅓ cup of batter onto the heated pan and spread gently into a circle (I like to use a spring ice cream scoop- it's the perfect size). If you're using chocolate chips, sprinkle a few on top of the batter. Cook until bubbles begin to appear on the surface and the edges are dry. Flip and cook the other side until golden brown and cooked through in the middle. Repeat with remaining batter. Serve with syrup.

Nutrition

• Serving Size: 1 pancake
• Calories: 201 kcal
• Total Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 34 mg
• Sodium: 395 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 1 g
• Total Sugars: 5 g
• Protein: 8 g