The combination of sweet and salty is always a good idea. These pillowy-soft pancakes take on a hint of earthy aroma from peanut butter. (Our cross-tester confirmed that the taste is subtle and kid-approved.) I like to enjoy them with salted toasted peanuts to balance out the sweetness, but fresh-cut rounds of banana with chocolate chips and maple syrup (or maple butter!) would be also be perfect. They’re delicious any way you dress them.
This pancake batter is made in a specific order, with flour being last to ensure the peanut butter, butter, and eggs specifically emulsify, and gives you plenty of time to keep mixing until you achieve that goal.
Secret to Light and Fluffy Pancakes
Adding flour to the batter last ensures a fluffy and airy pancake, and, because you’re only using one bowl, reduces mess. Mixing the peanut butter, melted butter, and (room temperature) eggs first allows for proper emulsification. And adding the leavening during this step (instead of with the flour) promises good distribution without over-mixing—something I learned from one of my cooking idols, Deb Perelman of The Smitten Kitchen. I love this trick and apply it to all of my baking escapades, and you should, too!How to Keep Pancakes Warm
The oven is your friend! Keep cooked pancakes warm in an oven heated to 200 degrees F while you finish your batch of pancakes.Peanut Butter Pancakes
Serves 4 (Makes about 8 to 10 pancakes)- 4 tablespoons (1/2 stick) unsalted butter
- 1/3 cup smooth peanut butter
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1/8 teaspoon kosher salt
- 1/2 cup whole milk
- 3/4 cup all-purpose flour
- 1 tablespoon neutral oil, such as peanut oil or refined coconut oil, plus more as needed
- Maple syrup and chopped toasted peanuts, for serving (optional)
