Peanut Butter Pancakes – a delicious recipe with All-purpose, Sugar, Baking Powder, u00bc, Egg, Milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Combine flour, sugar, baking powder and salt. Combine the egg, milk, applesauce and peanut butter in separate bowl. Mix well. Add egg mixture all at once to flour mixture. Add additional milk if batter is too thick. For mini pancakes, use a tablespoon to scoop batter directly onto greased griddle or skillet. Cook over medium heat for about 2 minutes on each side.
2
Serve with syrup or jelly.
3
To freeze: Let cool and spread a single layer of pancakes onto a cookie sheet. Put into freezer until pancakes are frozen. Then transfer to a freezer safe bag. Label and place in freezer. Store for up to 3 months. Reheat in microwave for 15 seconds on each side or warm in a toaster oven.
269
kcal
Calories
10
g
Fat
34
g
Carbs
11
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 8 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1 Tablespoon Sugar, 2 teaspoons Baking Powder, 1/4 teaspoons Salt, and more.
Yes, 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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