Creamy Peanut Butter Pancakes – a delicious recipe with water, white sugar, flour, white sugar, milk, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Bring water and 1/2 cup sugar to a boil in a small saucepan until sugar is dissolved, about 5 minutes; remove simple syrup from heat and allow to cool slightly while preparing remaining ingredients.
2
Mix flour, remaining 1 cup sugar, milk, and baking powder in a bowl until blended.
3
Heat a lightly oiled griddle over medium heat.
4
Drop batter by large spoonfuls onto the griddle and cook until bubbles form and edges are dry, 3 to 5 minutes.
5
Flip and cook until browned on both side, about 3 minutes more.
6
Repeat with remaining batter.
7
Stir peanut butter and about 1/2 cup simple syrup in a bowl until smooth, adding more syrup as needed.
8
Serve peanut butter sauce on top or as a dipping sauce.
808
kcal
Calories
24
g
Fat
135
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup water, 1/2 cup white sugar, 2 cups all-purpose flour, 1 cup white sugar, and more.
Yes, Creamy Peanut Butter Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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