| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 20 min |
| Yield: | about 12 pancakes |
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 egg
- 1 cup plus 2 tablespoons milk, plus extra if needed to thin
- 1/2 cup creamy peanut butter, melted
- 2 tablespoons oil
- 4 tablespoons butter
- Blackberry Syrup, recipe follows
- 2 pints fresh blackberries
- 3/4 cup sugar
- 1 cup water
- 1 lemon, zested
Instructions
- Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter. Serve pancakes with Blackberry Syrup.
- In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 255 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 4 g |
| Sugar | 19 g |
| Protein | 5 g |
| Cholesterol | 26 mg |
| Sodium | 207 mg |
Reviews
Overall good pancakes but I was disappointed because there wasn’t much detectable peanut butter flavor. Syrup was good. I would try another recipe in future .
These were great and easy. All I had was crunchy peanut butter, so that is what I used. I actually enjoyed the pieces of nuts in pancakes. I should have cut the recipe in half, but I did not had a lot left over covered and placed in frig. until tomorrow.
Easy and awesome. Kids and wifey loved it.
Made this pancake recipe with my 3 year old daughter..it was super easy..super quick..super delicious. These pancakes will definitely become a staple for many, many family breakfasts. Thank you for these fluffy pieces of enjoyment 😛
***An update… instead of making the berry syrup [since i did NOT have any berries on hand], I heated some strawberrry jelly and poured it over my pancakes..so YUMMY!! Please try this!!!
***An update… instead of making the berry syrup [since i did NOT have any berries on hand], I heated some strawberrry jelly and poured it over my pancakes..so YUMMY!! Please try this!!!
These are delicious!
I loved this recipe. I made it for mother’s day…my mother is a huge peanut butter and banana fan so I sliced some bananas and added them to the batter. It was delicious! I might add some more peanut butter to the batter next time though. The black berry syrup was great but I didn’t cook down the blackberries all the way. Instead I made it more of a liquid-y compote
I liked this recipe, but didn’t quite get as much of a peanut butter taste as I wanted from them. I used raspberries instead of blackberries, only cause I am not a huge fan of blackberries. I think next time I make these I would use a little more sugar and a little more peanut butter in the recipe, other than that, I thought it was a very good idea and a very good breakfast.
So good! My husband (the peanut butter addict loved them!! I used half crunchy and half creamy in the batch. And I made a blueberry sauce instead. They turned out great!
MMMMMM…… I used strawberry, blueberry, raspberry and blackberries for the sauce… very very good. next time will top with just honey butter!
These pancakes are wonderful. I actually used pumpkin butter in place of half of the oil, and half Truvia, half sugar and they were awesome. I’m making them again today and using Rye flour in place of the all purpose in order to up the fiber. So good!