Peanut Butter Pancakes

These pancakes don't cook exactly the same as traditional pancakes. Turn them as soon as the edges look cooked so that the pancakes do not overcook.

Yield: Makes about 20 (4-inch) pancakes
Recipe from Southern Living Food for Today

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Sodium: 311mg
  • Iron: 1mg
  • Cholesterol: 20mg
  • Carbohydrate: 13g
  • Fiber: 1g
  • Protein: 6g
  • Polyunsaturated fat: 2g
  • Monounsaturated fat: 4g
  • Saturated fat: 2g
  • Fat: 8g
  • Calories: 141


  • 1 cup sifted light roast peanut flour made with USA-GROWN PEANUTS
  • 1 cup unsifted all-purpose flour
  • 3 tablespoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup creamy peanut butter made with USA-GROWN PEANUTS
  • 1/4 cup honey
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • 2 cups milk
  • 1 cup strawberry preserves
  • Toppings: banana slices, strawberry slices, chopped USA-GROWN PEANUTS


  1. 1. Process first 9 ingredients in a food processor until smooth, stopping once to scrape down sides.
  2. 2. Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet. Cook pancakes 3 to 4 minutes or until edges look cooked. Turn and cook 3 to 4 minutes or until done.
  3. 3. Microwave strawberry preserves in a microwave-safe bowl at HIGH 45 seconds to 1 minute, stirring after 30 seconds. Serve pancakes with preserves and desired toppings.
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