Peanut Butter Maple Syrup Pancakes are Yummy

A stack of partially eaten Peanut Butter Maple Syrup Pancakes topped with real maple syrup on a plate

Peanut Butter Maple Syrup Pancakes

This Peanut Butter Maple Syrup Pancake recipe is Y-U-M-M-Y!  You can eat these pancakes with absolutely nothing on top or you can add just a little touch of maple syrup to finish them off.

These pancakes are perfect for a little weekend fun.  I always make a double batch and then let them cool, freeze them up and pop them in a toaster on busy weekday mornings.

Note to freezing pancakes: Let them cool, wrap each one individually in parchment or waxed paper, place the wrapped pancakes in a freezer bag and freeze.

Peanut Butter Maple Pancakes by Jodie Fitz

1 cup all purpose unbleached flour

¾ cup milk

1 egg

¼ cup peanut butter

¼ cup maple syrup

1 tablespoon baking powder

1 teaspoon vanilla

½ teaspoon salt

¼ teaspoon cinnamon

Using an electric mixer, mix the peanut butter, egg, maple syrup and vanilla extract together. Slowly stir in the milk with a spoon.

Add in the flour, baking powder, salt and cinnamon to the wet mixture. Mix it together with the electric mixer.

Cook the pancakes over medium to low heat in a greased griddle and/or griddle pan.

Peanut Allergies? Replace the Peanut butter with the WoWButter® that you can locate in the allergen friendly aisle at your Price Chopper/Market 32 Supermarkets.

DID YOU KNOW?

  • It takes about 540 peanuts to make a 12-ounce jar of peanut butter.
  • Two peanut farmers haven been elected President of the United States:
    • Thomas Jefferson of Virginia, 3rd President
    • Jimmy Carter of Georgia, 39th President
  • There are six cities in the U.S. named Peanut: Peanut, California; Lower Peanut, Pennsylvania; Peanut, Pennsylvania; Upper Peanut, Pennsylvania; Peanut, Tennessee; and Peanut West Virginia.

Lessons for children:

  • Measuring skills
  • Mixing and Safety
  • Math
  • Reading
  • Planning Skills
  • Stove/Griddle Use and Safety
  • Flipping Pancakes, etc

Honey Oat Pancakes

Do you like pancakes as much as we do?  Here are few other flavors to try:

             Cinnamon Pancakes with warm apple topping (YUM…)

             Pink-alicious Pancakes (One of my ultimate FAVORITES)

             Banana Maple Nut Pancakes (More Delish!)

             Honey Oat Pancakes (Mmm…)

             Mint Chocolate Chip Pancakes (another family favorite….)

There’s so many more recipes in my arsenal of recipes.  I have to stop some place (ha ha)….if you want more just message me.  We L-O-V-E pancakes and love to share good bites.

Peanut Butter Maple Syrup Pancakes

A stack of partially eaten Peanut Butter Maple Syrup Pancakes topped with real maple syrup on a plate
Cook Time 20 minutes
Total Time 20 minutes

Ingredients

  • 1 cup all purpose unbleached flour
  • ¾ cup milk
  • 1 egg
  • ¼ cup peanut butter
  • ¼ cup maple syrup
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon

Instructions

    1. Using an electric mixer, mix the peanut butter, egg, maple syrup and vanilla extract together. Slowly stir in the milk with a spoon.
    2. Add in the flour, baking powder, salt and cinnamon to the wet mixture. Mix it together with the electric mixer.
    3. Cook the pancakes over medium to low heat in a greased griddle and/or griddle pan.

Notes

  • Note to freezing pancakes: Let them cool, wrap each one individually in parchment or waxed paper, place the wrapped pancakes in a freezer bag and freeze.
  • Peanut Allergies? Replace the Peanut butter with the WoWButter® that you can locate in the allergen friendly aisle at your Price Chopper/Market 32 Supermarkets.


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4 Comments on “Peanut Butter Maple Syrup Pancakes are Yummy”

  1. Hi this is Kristina visiting from Winter Blues Wednesday. This looks so good! Anything with peanut butter has gotta be good right?

  2. I think I will try your recipe; it sounds good. Looking at your list, I noticed that you didn’t have pumpkin (add some puree and pumpkin spice) or zucchini pancakes in your list! I make my pancakes in my blender, so blending veggies in is easy. I used to add cinnamon, but I think I’d use pumpkin spice today! When my kids were little, I made zucchini EVERYTHING. Do you know why people in Maine (where I now live) lock their car doors in August? So their neighbors can’t fill up their back seats with their extra zucchinis! I hated math in school; today I am convinced that the only time I use fractions is when I double a recipe!

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