Peanut Butter Feather Pancakes
Fluffy, tender, and infused with the nutty richness of peanut butter, these Peanut Butter Feather Pancakes are a breakfast lover’s dream. Made with a delicate balance of buttermilk and smooth peanut butter, these pancakes are irresistibly light while still packing a protein-filled punch. Perfect for weekday mornings or a luxurious weekend brunch, the batter comes together in just 10 minutes and results in golden, melt-in-your-mouth perfection. The recipe is easily customizable with your favorite toppings—think maple syrup, bananas, or even a sprinkle of chocolate chips—making it a surefire hit for the whole family. Whether you’re craving a comforting start to your day or a creative twist on classic pancakes, Peanut Butter Feather Pancakes are sure to take center stage.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 2 tablespoons granulated sugar
- 0.25 teaspoon salt
- 1.25 cups buttermilk
- 0.5 cup smooth peanut butter
- 2 large eggs
- 3 tablespoons butter (melted)
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil or butter (for cooking)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt. Set aside.
In another medium-sized bowl, mix the buttermilk, peanut butter, eggs, melted butter, and vanilla extract until smooth. If the peanut butter is thick, gently warm it in the microwave for 10-15 seconds to make it easier to combine.
Gradually pour the wet ingredients into the dry ingredients, stirring with a whisk or spatula just until combined. Do not overmix; a few lumps are acceptable in the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
Scoop about 1/4 cup of batter onto the heated surface for each pancake. Spread the batter slightly with the back of a spoon if needed. Leave space between each pancake to allow for easy flipping.
Cook each pancake for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake and cook for another 1-2 minutes, or until golden brown.
Transfer the cooked pancakes to a plate and cover with a clean kitchen towel or place them in a warm oven to keep them warm while cooking the remaining batter.
Serve the Peanut Butter Feather Pancakes warm with your favorite toppings, such as maple syrup, sliced bananas, chocolate chips, or a dollop of whipped cream.
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 3108 mg | 135% | |
| Total Carbohydrate | 212.3 g | 77% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 48.9 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 441 mg | 34% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 761 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
