With just a few ingredients you can make Easy Peanut Butter Pancakes in no time for your family. They’re great with maple syrup for breakfast or chocolate syrup for dessert.
It’s Peanut Butter Day! Today we celebrate all the things you can make with peanut butter. There are so many recipes out there. Not all sweet, not all savory, not all sandwiches, and not all dessert. Peanut butter is not only a versatile ingredient, but one that is super delicious, too.
I know I had my fair share of peanut butter and jelly sandwiches growing up. I still crave one every now and then. My all time favorite, though, is peanut butter and banana. No, not the Elvis style that’s made like a grilled cheese. Just straight up slices of banana on white bread with peanut butter. Sometimes, I skip the bread and just eat the peanut butter and banana together.
Don’t judge until you’ve tried it!
Then there’s the peanut butter and mint jelly sandwiches. Yeah, I see you turning your faces up, but there’s something about that slightly minty flavor that really does bring out the peanut butter flavor. And, don’t knock it until you’ve tried it. I’ll probably lose a few readers over that one, but c’est la vie!
It’s interesting that peanuts started in South American, traveled through Europe and Asian before landing in Africa who then brought the peanut back to the Americas; North America to be exactly. It’s like, why couldn’t we just hop across the border and get some to bring back here?
Like most things, peanuts were sorely underestimated. Used for livestock and to feed the poor, peanuts were slow to gain popularity. It wasn’t until the Civil War did they start to infiltrate homes. And it wasn’t until PT Barnum and his travelling circus made them popular with the hot roasted nuts you could get at the circus.
As far as peanut butter, the jury is still out. The ancient Indians in South America made a version, Kellog made a version, and some St. Louis physician made a version. Either way, it appears in the St. Louis World Far of 1904 and has gained popularity ever since.
There are so many interesting facts about peanut butter. There are 3 town in PA with peanut in the name: Peanut, Upper Peanut, and Lower Peanut. Crazy, right? The nickname Goober for a peanut comes from the Congo name for peanut nguba. Americans eat on average 3 pounds of peanut butter a year, but Europeans eat less than a tablespoon of peanut butter a year.
Did you know there were 4 different types of peanuts? There’s the Runner, Valencia, Spanish, and Virginia. In short, the runner peanut is one most used for peanut butter. It’s uniform and even in size making it best for roasting, too because it roasts most evenly. Virginia peanuts are largest in size. Let me tell you they’re HUGE! Some are almost a inch long.
Spanish peanuts are most known for their skins. They’re smaller and used in candies for the most part. One of Mom’s favorite desserts is vanilla ice cream with Spanish peanuts and maple syrup. It’s simple yet so delicious. Finally, there’s the Valencia. They’re have 3 or more kernels per shell. I don’t think I’ve ever seen them before. These peanuts are sweeter and mainly used for all natural peanut butter.
So, there’s the low down on the types of peanuts. I’m totally looking for Valencia peanuts. Three kernels in the shell? And they’re naturally sweeter! Sometimes I think there’s too much sugar in peanut butter. You don’t really get the flavor of the peanuts themselves.
But, you do get the flavor of peanut butter in these pancakes. Just look at that giant, golden stack of pancakes. The peanut butter aroma is intoxicating as they’re cook on the griddle. I was lucky enough to get a double burner Swiss Diamond griddle. It use it every chance I can get for pancakes, grilled cheese, hamburgers. It’s the best!
No, this isn’t a sponsored post for Swiss Diamond. Though, I wouldn’t mind that. They’re products are awesome! And a double burner griddle is AWESOME, too! I hated having to cook one pancake at a time in a skillet. With this batch, I can cook them all at once on the double burger griddle. This recipe makes about 4 to 6 pancakes depending on how you scoop them. Perfect for the griddle!
And they’re perfect for breakfast or brunch. The peanut butter flavor is just enough to make them irresistible. It’s not too overpowering and by heating the milk and the peanut butter together, it makes the peanut butter melt into the rest of the batter ensuring a peanut butter flavor in every bite.
Easy Peanut Butter Pancakes
With just a few ingredients you can make Easy Peanut Butter Pancakes in no time for your family. They're great with maple syrup for breakfast or chocolate syrup for dessert.
- 1 cup baking mix
- 1 cup milk
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- Combine 1/4 cup of the milk with the peanut butter in a microwave safe bowl. Microwave on high 30 seconds. Carefully, stir the mixture together until smooth and cream.
- Add the remaining ingredients to a medium mixing bowl and stir with a whisk until combined.
- Stir in the peanut butter mixture until smooth.
- Heat a griddle or non-stick pan over medium heat.
- Using a 1/3 cup, scoop the batter and pour it onto the griddle. Cook 3 to 5 minutes or until bubbles form on the surface.
- Turn the pancake over and cook an additional 3 to 5 minutes or until golden brown.
- Serve with maple syrup for breakfast or chocolate syrup for dessert.
Amount Per Serving Calories 371Total Fat 23gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 15gCholesterol 52mgSodium 588mgCarbohydrates 30gFiber 2gSugar 6gProtein 13g
National Peanut Butter Day Recipes
- Chocolate-Frosted Peanut Butter Blondies by The Redhead Baker
- Easy Peanut Butter Pancakes by A Kitchen Hoor’s Adventures
- Fluffernutter Sandwich Cookies by The Spiffy Cookie
- Peanut Butter Fudge by Cindy’s Recipes and Writings
- Peanut Butter Truffles by Daily Dish Recipes
- Spiked Peanut Butter Hot Chocolate by Family Around the Table
Cindy Kerschner says
I made peanut butter pancakes that looked no way as good as these. I need o try this recipe!
I cheated with the pancake mix, but I think the key is to combine the peanut butter with the milk before adding to the mix.