1 cup all-purpose flour
2 teaspoons baking powder
Recommended Videos
½ teaspoon kosher salt
2 tablespoons granulated sugar
1 large egg
1¼ cups milk (or more as needed)
⅓ cup smooth peanut butter
1 tablespoon cooking oil or melted vegetable shortening
maple syrup for serving
Sift together the dry ingredients.
In a separate bowl, mix together the egg, milk and peanut butter. Mix the wet ingredients into the dry ingredients, do not overmix. If the mixture seems dry, you can add a splash of milk (we didn’t need to).
Grease your skillet or griddle with the vegetable oil or shortening. Heat the skillet to medium. Pour about ¼ cup of batter onto the griddle. Let the pancakes cook for 1-2 minutes until bubbles rise to the surface of the batter and burst. Flip over and cook the pancakes for 1-2 minutes longer until golden brown. Add additional vegetable oil or shortening between batches as needed. Serve pancakes immediately drizzled with warm maple syrup.