Peanut Butter Pancakes with Peanut Butter Maple Syrup
Elevate your breakfast game with these irresistibly fluffy Peanut Butter Pancakes paired with a luscious homemade Peanut Butter Maple Syrup. Bursting with rich, nutty flavors, these pancakes are made with creamy peanut butter blended right into the batter for a deliciously moist and hearty texture. The highlight, however, is the indulgent syrup—a luxurious combination of pure maple syrup and melted peanut butter that adds a velvety sweetness to every bite. Perfect for peanut butter lovers, this recipe comes together in just 30 minutes and is ideal for a weekend brunch or a special morning treat. Top your stack with sliced bananas, chopped peanuts, or whipped cream for an extra touch of decadence. Whether you're cooking for your family or a crowd, these pancakes are sure to delight!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Brown sugar
- 1.25 cups Milk
- 0.5 cups Creamy peanut butter
- 1 large Egg
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 0.5 cups Pure maple syrup
- 2 tablespoons Creamy peanut butter (for syrup)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and brown sugar until well combined.
In a separate medium bowl, whisk together the milk, creamy peanut butter, egg, melted butter, and vanilla extract until smooth and fully incorporated.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or whisk. Mix until just combined; a few lumps are fine. Avoid overmixing.
Heat a large non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Scoop approximately 1/4 cup of pancake batter for each pancake onto the skillet. Spread slightly if the batter is thick.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2 minutes, or until golden brown and cooked through. Repeat with the remaining batter.
To prepare the peanut butter maple syrup, combine the maple syrup and 2 tablespoons of creamy peanut butter in a small saucepan over low heat. Heat gently, whisking continuously, until the peanut butter is fully melted and the mixture is smooth.
Serve the pancakes warm and drizzle generously with the peanut butter maple syrup. Optionally, garnish with sliced bananas, chopped peanuts, or a dollop of whipped cream.
Nutrition Facts
Calories |
2409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 2987 mg | 130% | |
| Total Carbohydrate | 288.7 g | 105% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 119.5 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 627 mg | 48% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1971 mg | 42% | |
*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.
