PB and J Pancakes

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Inactive: 5 min
  • Cook: 20 min
  • Yield: about 12 pancakes
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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

Blackberry Syrup:

2 pints fresh blackberries

3/4 cup sugar

1 cup water

1 lemon, zested

Directions

  1. 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 peak on the underside reveals a golden pancake. Repeat with remaining butter and batter. Serve pancakes with Blackberry Syrup.

Blackberry Syrup:

  1. 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.
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