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

More From Southern Living Food for Today

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

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Peanut Butter Pancakes Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy