A yummy and fluffy peanut butter pancake perfect for an easy morning breakfast or an evening snack. If you are a peanut butter lover, then this is a great pancake recipe for you. They are very easy to make and can be served with honey or maple syrup. The creamy peanut butter gives a wonderful flavor to the pancakes and makes it extra delicious.
Few days back in my Instagram handle, I happened to read about the tradition of celebrating Shrove Tuesday or Pancake Day by the Anglo Saxon Christians in United Kingdom, Ireland and some Commonwealth countries. Shrove Tuesday is a traditional feast day before the start of Lent on Ash Wednesday observed by many Christian countries. It was considered as the last day to use up all the leftover eggs and fats before starting the Lent and pancakes were the best way to use up all these ingredients. Reading more about this tradition here and seeing a lot of pancake videos and drooling pics of pancakes drenched in syrup, I felt like making some yummy pancakes. So I made these peanut butter pancakes with creamy peanut butter that is one of our favorite pancake recipe.
You can make a fluffy pancake with a few basic baking essentials(even if you don’t have a box mix for pancakes) and with some tips and tricks. Make sure you whisk the pancake batter only until the batter is well mixed. Too much whisking of batter can make the pancake rubbery and hard. The consistency of batter is another important factor that makes that tall fluffy pancakes. If the batter is too runny, the pancakes will be very thin and you won’t get thick pancakes. If the batter is too thick, the bottom of the pancake may get cooked fast while the inside is still doughy. The consistency of batter should be in such a way that it just slides from the cup or spoon when you pour in to the pan. Also let the batter rest for about 10 minutes before you start making the pancakes. This gives enough time for baking powder to activate. Also make sure that the pan is not overheated. When the skillet is ready for baking pancakes, if you pour drops of water it will start sizzling and disappear right away. Adjust the heat in between to ensure even cooking of pancakes.
- All purpose flour 1¼ cup(140*1¼=175 gm)
- Baking powder 2 tsp.
- Sugar 3 tbsp.
- Salt 1/4 tsp.
- Creamy peanut butter 1/3 cup
- Egg 1
- Milk at room temperature 1 cup + 2 tbsp. (about 250 ml)
- Butter 1 tbsp. (14.2 gm)(Optional)
- Oil or butter to grease the skillet
- Melt butter on stovetop or in microwave. Adding butter gives a richness to the pancakes. But this is optional.
- In a bowl, whisk together al purpose flour, baking powder, sugar and salt.
- In a large bowl, whisk creamy peanut butter, egg, melted butter(if using) and milk until mixed.
- Add the flour in to the liquid mixture and whisk until a smooth batter is formed. Scrape the sides down as needed. Do not over mix. Let the batter sit for about 10 minutes before making pancakes.
- Heat a tawa or skillet on medium heat. Check if the skillet is ready by pouring few drops of water and it should right away start sizzling and disappear. Lightly grease the tawa or skillet with oil or butter just to coat the bottom(only a light coating is enough).
- Pour 1/4 cup of batter in to the skillet. Let it cook for about 1 to 2 minutes until the bottom is browned and small blisters starts appearing on the top surface and they starts popping. Adjust heat if the pancake is getting browned too fast while not getting cooked.
- Carefully turn the pancake upside down with a spatula and cook for 1 minute until it is cooked and bottom is browned. Serve it hot with honey or maple syrup and toppings of your choice.
- This quantity yields about 8 pancakes.
- You can use a non stick, stainless steel or cast iron skillet for making these pancakes.