Peanut Butter Pancakes

Becky Luigart-Stayner

Conventional chunky peanut butter works best in this recipe; the natural-style peanut butter (ground peanuts and oil) is difficult to stir into a liquid batter. Serve these with the Strawberry-Lemon Syrup, the Raspberry-Honey Coulis, or any kind of jam.

Yield: 5 servings (serving size: 2 pancakes)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 349
  • Calories from fat: 30%
  • Fat: 11.7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 3.2g
  • Protein: 12.2g
  • Carbohydrate: 49.4g
  • Fiber: 1.2g
  • Cholesterol: 90mg
  • Iron: 2.5mg
  • Sodium: 432mg
  • Calcium: 204mg

Ingredients

  • 1 1/2 cups all-purpose flour
  • 6 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups fat-free milk
  • 1/4 cup chunky peanut butter
  • 1 tablespoon roasted peanut oil or vegetable oil
  • 1/2 teaspoon vanilla extract
  • 2 large eggs, lightly beaten

Preparation

  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl. Combine milk and remaining ingredients; add to flour mixture, stirring until smooth.
  2. Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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