PB and J Pancakes

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Picture of PB and J Pancakes Recipe 1 Video | Photo: PB and J Pancakes Recipe
Rated 5 stars out of 5
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  • Read 78 Reviews
Total Time:
35 min
Prep
10 min
Inactive
5 min
Cook
20 min
Yield:
about 12 pancakes
Level:
Easy
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Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 egg
  • 1 cup plus 2 tablespoons milk, plus extra if needed to thin
  • 1/2 cup creamy peanut butter, melted
  • 2 tablespoons oil
  • 4 tablespoons butter
  • Blackberry Syrup, recipe follows

Directions

Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peek on the underside reveals a golden pancake. Repeat with remaining butter and batter. Serve pancakes with Blackberry Syrup.

Blackberry Syrup:

  • 2 pints fresh blackberries
  • 3/4 cup sugar
  • 1 cup water
  • 1 lemon, zested

In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.

Yield: 1 cup

Prep Time: 5 minutes

Cook Time: 15 minutes

Difficulty: Easy

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Newest Ratings and Reviews

Read all 78 reviews

  • on May 13, 2013

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    I loved this recipe. I made it for mother's day...my mother is a huge peanut butter and banana fan so I sliced some bananas and added them to the batter. It was delicious! I might add some more peanut butter to the batter next time though. The black berry syrup was great but I didn't cook down the blackberries all the way. Instead I made it more of a liquid-y compote

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  • on April 15, 2012

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    I liked this recipe, but didn't quite get as much of a peanut butter taste as I wanted from them. I used raspberries instead of blackberries, only cause I am not a huge fan of blackberries. I think next time I make these I would use a little more sugar and a little more peanut butter in the recipe, other than that, I thought it was a very good idea and a very good breakfast.

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  • on April 01, 2012

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    So good! My husband (the peanut butter addict loved them!! I used half crunchy and half creamy in the batch. And I made a blueberry sauce instead. They turned out great!

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