Olive Magazine
Peanut Butter Pancakes Recipe

Peanut butter pancakes

Published: September 2, 2018 at 9:18 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2-4

Covered in a vibrant array of summer fruits and a lip-smacking peanut butter sauce, these light and fluffy pancakes from food writer John Gregory-Smith make a fabulous brunch for two, or dessert for four

Nutrition:
NutrientUnit
kcal675
fat37.9g
saturates14.8g
carbs58g
sugars20.8g
fibre6.6g
protein22.4g
salt1.5g
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Try these indulgent peanut butter pancakes, then check out our classic American pancakes, chocolate Nutella pancakes, salted caramel pancakes, Biscoff pancakes and more delicious pancake recipes,

Ingredients

PANCAKES

  • 45g butter, plus extra for frying
  • 80g smooth peanut butter
  • 180g plain flour
  • 20g caster sugar
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 eggs
  • 380g buttermilk

PEANUT BUTTER DRIZZLE

  • 20g butter
  • 80g smooth peanut butter
  • 1 tbsp runny honey

TO GARNISH

  • 300g mixed berries (such as strawberries, raspberries and blueberries)

Method

  • STEP 1

    To make the pancakes, melt the butter and whisk in the peanut butter until smooth. Tip the flour, sugar, baking powder, bicarbonate of soda and a pinch of salt into a mixing bowl and stir. Add the eggs and buttermilk, then mix. Add the peanut butter mixture and combine well.

  • STEP 2

    Heat a frying pan over a medium heat and brush with melted butter. Working in batches, pour in enough batter to make several small pancakes at a time, cooking for 2-3 minutes on each side or until set.

  • STEP 3

    Meanwhile, make the peanut butter drizzle. Put the butter, peanut butter and honey into a small pan and melt gently over a low heat, stirring occasionally, for 2-3 minutes or until smooth.

  • STEP 4

    Drizzle the sauce over the pancakes, top with the fruit and serve immediately.

Check out more of our best pancake recipes

Nutella Pancakes With Hot Chocolate Sauce (Plus How To Video)
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