Creamy Peanut Butter Pancakes

Creamy Peanut Butter Pancakes

8 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
phillyprincess00
Recipe by  phillyprincess00

“These are a twist to the traditional pancake breakfast! Definitely a family tradition!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Bring water and 1/2 cup sugar to a boil in a small saucepan until sugar is dissolved, about 5 minutes; remove simple syrup from heat and allow to cool slightly while preparing remaining ingredients.
  2. Mix flour, remaining 1 cup sugar, milk, and baking powder in a bowl until blended.
  3. Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and edges are dry, 3 to 5 minutes. Flip and cook until browned on both side, about 3 minutes more. Repeat with remaining batter.
  4. Stir peanut butter and about 1/2 cup simple syrup in a bowl until smooth, adding more syrup as needed. Serve peanut butter sauce on top or as a dipping sauce.

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Reviews (8)

Rate This Recipe
lcroswait
10

lcroswait

This recipe. Is not your traditional pancake---but it is definitely delicious if you like sweets. We love this in our house! You don't pour the sauce on, but tear off a piece of the pancake and dip it in the sauce. It is yummy-licious!

Sarah Jo
5

Sarah Jo

For the pancakes, I used half AP flour and half whole wheat flour which meant I had to increase the milk just a touch because whole wheat flour tends to soak up the liquid quicker than AP flour. I made no other changes. Honestly, this was so incredibly sweet it was inedible, even for my kids. On top of that, the pancakes tasted mostly of baking powder and sugar. I'm sorry, this recipe just wasn't for us. I feel terrible being your first reviewer of your recipe and it just wasn't for us. Maybe I could try the syrup with a different pancake recipe and re-review.

Carrie C.
3

Carrie C.

The peanut butter sauce in this recipe is fantastic. I used all of the sugar water so it was more of a syrup consistency. If I was basing my rating on the sauce alone it would have warranted a five star. I will definitely use it again. The pancakes as written in this recipe did not work. The batter was a dough after the addition of 3/4 cups milk. I added an additional cup of milk to get it to the right consistency. They came out alright after that but they were very sweet. I would recommend cutting the sugar in half.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 829 cal
  • 41%
  • Fat
  • 25.9 g
  • 40%
  • Carbs
  • 136.2 g
  • 44%
  • Protein
  • 20.1 g
  • 40%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 975 mg
  • 39%

Based on a 2,000 calorie diet

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