Peanut Butter Buttermilk Pancakes
Prep time:
Cook time:
Total time:
- 1 egg
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1/3 cup peanut butter, heated
- 1 cup all-purpose flour, plus 1 tablespoon
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 tablespoons butter
- Topping:
- 1 tablespoon butter
- 1/4 cup peanut butter
- 7 to 8 tablespoons of milk
- 1 tablespoon sugar
- 1 teaspoon vanilla
- Whisk together the flour, sugar, baking powder, baking soda and salt.
- Beat the egg into the buttermilk with the vanilla.
- Heat the peanut butter in the microwave for 20 seconds to warm.
- Pour into the buttermilk mixture and stir.
- Add the wet ingredients into the dry ingredients.
- Gently stir with a large spoon.
- Do not over mix. (Lumpy is GOOD!) Set aside. (Do not re-stir the batter.)
- Add 1 tablespoon of butter to the heated surface.
- Add ¼ cup of batter (per pancake).
- Allow to cook for about 3 to 4 minutes.
- Flip pancake when you see air bubbles and when the edges are dry.
- Cook the other side for 3-4 minutes, as well.
- For the topping:
- Put butter in a small sauce pan on medium low heat.
- Whisk in peanut butter,sugar, milk and vanilla.
- Once it starts to warm and the peanut butter is melting, turn it to low.
- **Do not let it boil.
- Put a spoonful on top of each pancake.
- Now you have fluffy homemade peanut butter pancakes with delicious peanut butter topping! (Syrup is optional.)
- MAKES 6 medium sized pancakes. Can be easily doubled.
- To freeze: Wrap in air tight freezer wrap, individually.
Recipe Source: Gloria Phillips (SimplyGloria.com)
Recipe by Simply Gloria at https://simplygloria.com/peanut-butter-buttermilk-pancakes/
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