Peanut Butter Pancakes

If you’re a pancake lovers, you’ll be obsessed with this peanut butter pancake recipe with homemade strawberry sauce.

this RECIPE

How to Make Peanut Butter Pancakes with Strawberry Maple Syrup

1. Make the sauce. Combine strawberries and maple syrup in a saucepan. Cook for 5 minutes, then mix cornstarch and water, add to the pan, and cook for 3 minutes until thickened.
   
2. Make the pancake batter. Whisk baking powder, flour, salt, and cinnamon in one bowl. In another, whisk together egg, peanut butter, and milk. Combine both mixtures and mix.
   
3. Cook the pancakes. Grease a non-stick skillet with butter and heat over medium-low. Pour a quarter cup of batter per pancake. Cook until bubbles form, then flip and cook for 1-2 more minutes until golden and cooked through.
   

Make-Ahead and Reheating Instructions

To Make-Ahead: The best way to store pancakes is to freeze the batch. Cool them to room temperature, stack them with wax paper in between the pancakes, and wrap them in plastic wrap before freezing. They’ll stay fresh for up to three months while frozen.  

To Reheat: Microwave the pancakes until warmed through, toast them for about ten minutes in the oven at 375 degrees Fahrenheit, or put them in the toaster. 

Peanut Butter Pancakes

If you're a pancake lovers, you'll be obsessed with this peanut butter pancake recipe with homemade strawberry sauce.

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Servings: 6

Pin Print Review

Ingredients 

1x2x3x

For the pancakes: 

• ▢ 1 cup all-purpose flour
• ▢ ¼ tsp cinnamon
• ▢ 1 tbsp baking powder
• ▢ 2 tbsp light brown sugar
• ▢ ½ tsp salt
• ▢ 1 large egg
• ▢ ¼ cup creamy peanut butter
• ▢ 1 cup milk of choice

For the strawberry maple syrup: 

• ▢ ½ pound strawberries, diced
• ▢ 6 tbsp maple syrup
• ▢ 2 tsp cornstarch
• ▢ 1 tbsp water

Cook ModePrevent screen from sleeping

Instructions 

• To make the strawberry sauce add the strawberries and maple syrup to a small saucepan.
• Cook 5 minutes over medium heat.
• In a small bowl combine the water and cornstarch.
• Add to the saucepan and stir to combine.
• Cook for 3 minutes or until thickened slightly.
• Remove from the heat and set aside.
• To make the pancakes, add the flour, baking powder, salt and cinnamon to a small bowl and whisk to combine.
• Add the egg, peanut butter and milk to a medium bowl and whisk to combine.
• Add the flour and mix to combine.
• Generously grease a non stick skillet with butter.
• Heat the skillet over medium low heat until hot.
• Drop ¼ cup of batter for each pancake onto the hot skillet.
• Cook until small bubbles begin to form on the top.
• Carefully flip the pancakes and cook on the other side 1-2 minutes or until cooked through.
• Serve warm with strawberry maple syrup.

Nutrition

Calories: 260kcalCarbohydrates: 42gProtein: 7gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 32mgSodium: 482mgPotassium: 263mgFiber: 2gSugar: 21gVitamin A: 110IUVitamin C: 22mgCalcium: 212mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Leave a comment and review below!