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Peanut Butter Pancakes

Yield: 16 pancakes
Prep 20 mins Cook 2 mins  per batch
Peanut Butter Pancakes
Ingredients
  • 2  cups  all-purpose flour
  • 2  tablespoons  sugar
  • 1  tablespoon  baking powder
  • 1/4  teaspoon  salt
  • 2  eggs, lightly beaten
  • 3/4  cup  creamy peanut butter
  • 2  cups  milk
  • 1/3  cup  peanuts, finely chopped
Directions

1. In a large mixing bowl combine flour and other dry ingredients. In a medium bowl whisk together eggs and peanut butter until combined. Gradually stir in milk (mixture will be stiff at first but will thin when all the milk is added). Add peanut butter mixture to flour mixture. Stir just until combined but still slightly lumpy. Gently stir in peanuts. Batter will be thin but will thicken slightly after standing a few minutes.

2. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake, pour about 1/4 cup batter onto griddle.

3. Cook over medium heat until pancakes are golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Makes 16 pancakes.

Nutrition Facts (Peanut Butter Pancakes)
  • cal. (kcal) 176,
  • Fat, total (g) 9,
  • chol. (mg) 29,
  • sat. fat (g) 2,
  • carb. (g) 18,
  • Monounsaturated fat (g) 4,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 4,
  • pro. (g) 7,
  • vit. A (IU) 97,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 181,
  • Potassium (mg) 169,
  • calcium (mg) 111,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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