Recipe By Chairman James
Published Jun 19th
Prep 10m Cook 4m Additional - Ready In 14m
Servings 7 pancakes Calories 202.4

Easy, light, and tender pancakes that go well with syrup and fresh fruit.

Recipe Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • 1 ¼ cups milk
  • ⅓ cup peanut butter
  • 1 egg
  • 1 tablespoon vegetable oil

Cooking Directions

  1. 1 Sift flour, sugar, baking powder, and salt together in a bowl.
  2. 2 Combine milk, peanut butter, egg, and oil in a large bowl. Fold in the flour mixture gently until batter is evenly mixed.
  3. 3 Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts

  • Calories 202.4
  • Carbohydrate 22.8 g
  • Cholesterol 30.1 mg
  • Fat 9.9 g
  • Fiber 1.2 g
  • Protein 7.3 g
  • Saturated Fat 2.4 g
  • Sodium 668.7 mg
  • Sugar 6.8 g


  1. 2 Tablespoons of Baking Powder is way too much in my opinion. Gave the pancakes a metallic taste.
  2. I grew up eating peanut butter on my pancakes so knew I had to try these & loved them! First bite was good but seem to get better & better with each bite. Topped them with maple syrup. Will definitely be making these again!
  3. I made these pancakes per the recipe and the batter was very thick so I added a bit more milk.....these were delish. I ate two right off the griddle before they hit a plate
  4. I am peanut butter lover and these pancakes do not disappoint. They were light and fluffy and the peanut butter taste came through. I tried them both with melted raspberry jam and with maple syrup. Maple syrup was the winner.

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