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Gallery Read the full recipe after the video. Recipe Summary prep: 45 mins total: 1 hr 45 mins Servings: 4 peanut butter and berries pancakes
Ingredients Ingredient Checklist 2/3 cup chunky peanut butter 1 tablespoon packed light brown sugar 2 cups unbleached all-purpose flour 2 tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 cups buttermilk 1 1/2 teaspoons fresh lemon juice 2 large eggs 2 tablespoons unsalted butter, melted and cooled 1 teaspoon safflower oil Sliced strawberries and pure maple syrup, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 45 mins total: 1 hr 45 mins Servings: 4 peanut butter and berries pancakes
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 45 mins total: 1 hr 45 mins Servings: 4
Recipe Summary
prep: 45 mins total: 1 hr 45 mins
Servings: 4
prep: 45 mins
total: 1 hr 45 mins
prep:
45 mins
total:
1 hr 45 mins
Servings: 4
4
peanut butter and berries pancakes
peanut butter and berries pancakes
Ingredients
Ingredients
- 2/3 cup chunky peanut butter 1 tablespoon packed light brown sugar 2 cups unbleached all-purpose flour 2 tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 cups buttermilk 1 1/2 teaspoons fresh lemon juice 2 large eggs 2 tablespoons unsalted butter, melted and cooled 1 teaspoon safflower oil Sliced strawberries and pure maple syrup, for serving
Directions
Mix peanut butter with light brown sugar. Drop 2 teaspoons at a time on a parchment-lined baking sheet. Spread into disks with a spoon; freeze 1 hour.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, lemon juice, eggs, and butter. Make a well in dry ingredients; stir in wet mixture until lumpy and just combined. Let rest 10 minutes.
Preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film.
Drop 2 tablespoons batter in skillet; top with 1 peanut butter disk and cover with 2 more tablespoons batter. Cook 3 to 4 minutes per side. Transfer finished pancakes to oven to keep warm. Serve with strawberries and maple syrup.
Reviews
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All Reviews for Peanut Butter-Stuffed Pancakes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Peanut Butter-Stuffed Pancakes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
