Peanut butter pancakes
- John Gregory-Smith
Published: September 2, 2018 at 9:18 AM
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Serves 2-4
Easy
Total time: 45 mins
A star rating of 5 out of 5.11 ratingsRate
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These fluffy peanut butter pancakes are topped with vibrant berries and a rich peanut butter sauce—perfect for a brunch for two or a dessert for four
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Try these fluffy peanut butter pancakes, then check out our classic American pancakes, chocolate Nutella pancakes, salted caramel pancakes, Biscoff pancakes and more delicious pancake recipes,
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Ingredients
Nutrition
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
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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)
Nutrition: per serving
- kcal675
- fat37.9g
- saturates14.8g
- carbs58g
- sugars20.8g
- fibre6.6g
- protein22.4g
- salt1.5g
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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.
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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.
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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.
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step 4
Drizzle the sauce over the pancakes, top with the fruit and serve immediately.
Check out more of our best pancake recipes
Authors
John Gregory-Smith
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A star rating of 5 out of 5.11 ratings
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