Peanut Butter Whole Wheat Pancakes

I love Peanut Butter. I’ve been eating peanut butter almost every morning, for a while now. One of my all-time favorite snacks is sliced granny smith apples with a large rounded scoop of peanut butter. Recently it’s turned into one of my favorite breakfast meals. I can eat peanut butter at any time of day. It’s definitely a staple in my household and if I’m not eating it in my breakfast, I’ll have some for a snack or dessert. I’ve even had it as a dinner replacement.

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Several years ago I found a recipe for Peanut Butter Chocolate Chip Pancakes (with Peanut Butter Syrup) on Like Mother Like Daughter. These pancakes were the most delectable pancakes I have ever had. They’re light and fluffy, sweet, and full of peanut butter/chocolatey goodness. Oh and don’t get me started on the peanut butter syrup. Yum-may!! It’s the only pancake recipe I’ll make for myself.

Since we are in isolation due to the Covid-19 pandemic, and not getting a lot of exercise, I wanted to make these a little more healthy. For this post, I used just whole wheat flour but I’ve also made them in the past with equal amounts of whole wheat flour and pastry flour. Both ways are delicious. I’ve also made these pancakes with and without mini chocolate chips. This time I made them without, but of course they are even better (duh) with them. Normally I top these babies with one of the best syrup’s I’ve ever tasted: Peanut Butter Maple Syrup. Oh man, this syrup is tasty! However, since I didn’t have any maple syrup I just spread a little peanut butter and a dash of honey to each pancake. Yum!

Peanut Butter Whole Wheat Pancakes (Makes 8 pancakes)

Ingredients:

• 1 cup milk
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup peanut butter, natural
• 1 cup and 2 tablespoons whole wheat flour
• 2 tablespoons sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup mini chocolate chips – optional

Pancake Topping

• peanut butter, natural
• honey or maple syrup

or

• Peanut Butter Maple Syrup: add 2 tablespoons peanut butter with 1/2 cup maple syrup to a small microwave-safe bowl, heat the mixture in the microwave for 30 seconds, and stir to combine. Pour on pancakes when you are ready to serve.

Directions:

1. In a small bowl mix the wet ingredients, milk, egg, vanilla, and peanut butter until smooth. Set aside.
2. In a large bowl mix the dry ingredients, flour, sugar, baking powder, baking soda, and salt.
3. Add the wet ingredients to the large bowl and mix until just combined.
4. Optional: Fold in chocolate chips
5. Pour 1/4 cup of batter onto a preheated medium-high griddle or skillet.
6. When the batter begins to bubble, flip pancakes.
7. Cook for another 1-2 minutes or until golden brown.
8. Spread a little peanut butter and honey on top of each pancake or make Peanut Butter Maple Syrup.

I hope you’ll enjoy these. Please leave me a comment and let me know what you think.