This recipe was something I came up with one morning when I was feeling adventurous. You should give these a try if you enjoy peanut butter and gingerbread cookies. Once the pancakes are done, consider adding bananas and crumbled gingersnaps. The recipe is completed with warm maple syrup. Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 pancakes |
Ingredients
- 1 ½ cups all-purpose flour
- 1 ¼ cups whole milk
- ¼ cup crushed gingersnap cookies (Optional)
- 3 tablespoons creamy peanut butter
- 3 tablespoons butter, melted
- 3 tablespoons white sugar
- 1 egg
- 1 tablespoon baking powder
- 1 ½ teaspoons ground ginger
- 1 teaspoon salt
- ¾ teaspoon ground cinnamon
Instructions
- Whisk flour, milk, gingersnaps, peanut butter, butter, sugar, egg, baking powder, ginger, salt, and cinnamon together in a bowl until smooth batter forms.
- Heat a lightly oiled griddle over medium-high heat. Pour 1/2 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts
| Calories | 300 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 756 mg |
| Sugars | 11 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
My family enjoyed these. Pretty good balance of ginger and peanut butter flavour. I did end up using a little extra ginger snap cookies since what I ground up was closer to 6 TBSP. The pancakes overall were a little dense/thick but I personally don’t mind a stick-to-your-ribs type of pancake.
The batter mixed up well, and although a bit thick, they cooked fine. The pancakes were a little heavy, but okay. The peanut butter flavor was predominate. These were tough to rate for me. Overall, the pancakes looked nice and tasted fine, but they weren’t a favorite. I encourage people to try them, because you may like them.