Creamy Crunchy Peanut Butter Pancakes

“I found this in 'Better Homes and Gardens' magazine this month (Jan 07). While I don't stray from my pancake recipe often, I had to try this one. It's a PB-lover's pancake and the crunchiness is the best part:).”
READY IN:
15mins
YIELD:
16 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine dry ingredients.
  2. In a medium bowl whisk eggs and peanut butter until combined; then gradually add milk until thin and smooth.
  3. Pour wet mixture into dry and stir just to combine. (will still be lumpy) **I added a bit more milk now, as I don't like my pancakes this thick**.
  4. Gently stir in the chopped peanuts.
  5. Place a greased griddle over medium heat.
  6. When hot, cook the pancakes until golden brown.
  7. 1/4cup-sized pancakes should take 1-2 minutes per side and will yield about 16.

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