Multi-Grain Pancakes With Peanut Butter Maple Sprea

Name: Multi-Grain Pancakes With Peanut Butter Maple Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons maple syrup; 2 tablespoons Land O Lakes Butter, softened; 2 tablespoons creamy peanut butter; 1 1/2 cups all-purpose flour; 1/2 cup uncooked quick-cooking or old-fashioned oats; 1/2 cup yellow cornmeal; 3 tablespoons sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups buttermilk*; 1/3 cup Land O Lakes Butter, melted; 2 Land O Lakes Eggs; Maple syrup, if desired

Servings: persons

3 tablespoons maple syrup
2 tablespoons Land O Lakes Butter, softened
2 tablespoons creamy peanut butter
1 1/2 cups all-purpose flour
1/2 cup uncooked quick-cooking or old-fashioned oats
1/2 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk*
1/3 cup Land O Lakes Butter, melted
2 Land O Lakes Eggs
Maple syrup, if desired

1
Combine all spread ingredients in bowl.
2
Beat at low speed, scraping bowl occasionally, until creamy and smooth.
3
Set aside.
4
Combine flour, oats, cornmeal, sugar, baking powder, baking soda and salt in bowl.
5
Combine buttermilk, 1/3 cup butter and eggs in another bowl until smooth; stir into flour mixture until well mixed (batter will be thick).
6
Heat lightly greased griddle or skillet to 350F or until drops of water sizzle.
7
Spoon 1/4 cup batter for each pancake onto hot griddle; spread to form 4-inch circle.
8
Cook 1-2 minutes or until bubbles form on top.
9
Turn pancakes; continue cooking 1-2 minutes or until browned.
10
Keep warm.
11
Repeat with remaining batter.
12
Serve spread and syrup over warm pancakes, if desired.
13
*Substitute 2 tablespoons lemon juice or vinegar plus enough milk to equal 2 cups.
14
Let stand 5 minutes.

1424

kcal

Calories

123

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons maple syrup, 2 tablespoons Land O Lakes Butter, softened, 2 tablespoons creamy peanut butter, 1 1/2 cups all-purpose flour, and more.

Yes, Multi-Grain Pancakes With Peanut Butter Maple Spread 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.

That's it — enjoy your meal!

Multi-Grain Pancakes With Peanut Butter Maple Spread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions