Two pancake recipes in one week? I’m definitely living in pancake heaven over here. These pancakes are even nearer and dearer to my heart than the super-amazingly-delicious lemon ricotta pancakes because they remind me of childhood. When I young, I had this Minnie ‘N Me cookbook that had a killer peanut butter pancake recipe. At least I think they were killer? I remember them being amazing, but adult-Kelly might have slightly more refined tastes. If I remember correctly, these pancakes were supposedly the Cheshire Cat’s favorite, too. But who doesn’t love peanut butter pancakes?
Speaking of my adorable childhood, have I mentioned my pancake dance before? Yup, I was so obsessed with pancakes that when they were cooking (or I was told we’re going out to get them), I’d spin around in circles with my hands flailing around yelling “Pake pake dance!!!!!” If I had to do it all over again, I’d probably make up an extra special dance when they’re peanut butter pancakes.
I topped these beauties with bananas and maple syrup, but you could always use the strawberry sauce from Monday or even microwave some peanut butter and get some drizzly peanut butter on peanut butter action going on.
Sick of pancakes yet? I don’t think I could ever be… but I should probably start to vary my diet, am I right? As we speak I have some whole wheat bread in the oven… but I guess bread is just pretty much a loaf of unsweetened pancakes, ha.
Heat a nonstick griddle to 300 degrees F (or a nonstick pan over medium heat).
Combine the milk and peanut butter in a bowl. Microwave for approximately 30 seconds, until the peanut butter is softened enough to whisk.
Whisk the milk and peanut butter until there are no globs of peanut butter left. Add the honey and flax and whisk until well combined
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the peanut butter mixture to the flour and mix with a spoon until just combined.
Using a ¼ c scoop, ladle the batter onto the griddle to form pancakes. When bubbles form on the top and pop, flip and cook an additional 2 – 3 minutes, until golden. Makes 12 pancakes.
Serve hot with your favorite toppings. Left overs can be refrigerated or frozen, using a toaster to reheat.
I used natural peanut butter. The only ingredients in my peanut butter were peanuts, so you’ll need to make the following adjustments if yours include sugar or salt: sugar — reduce honey/agave/maple by half, salt — omit all salt. Vegans have varying opinions on honey, so if you’re making these for a vegan friend, opt for agave or maple as the sweetener.