Time 25m Yield 2-4 serving(s) Number Of Ingredients 11 Steps:
Preheat griddle. Combine flour, sugar, cinnamon, baking powder and salt in a large bowl. Mix together liquid ingredients and whisk into dry mixture until smooth. Fold in the peanut butter& chocolate chips. Pour 1/4 cup batter for each pancake onto hot greased griddle. Cook until the bubbles that form on top begin to pop, before flipping, then cook a minute or so more. Serve immediately topped with whipped butter& syrup.
Time 30m Yield 4 servings Number Of Ingredients 6 Steps:
Mash bananas in a large bowl until smooth. Mix in eggs and peanut butter until well combined, then mix in remaining ingredients. Heat a skillet to medium and add in a scoop of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes. Garnish your pancakes with your favorite toppings! We used banana slices, dark chocolate chips and maple syrup. Enjoy!
Time 20m Yield 2 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine pancake mix and sugar. Combine egg and milk; add to the dry ingredients just until moistened. Stir in the chips and nuts., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn each pancake when bubbles form on top; cook until second side is golden brown. Serve with syrup and strawberries.
Time 15m Yield 8 pancakes. Number Of Ingredients 10 Steps:
In a large bowl, combine pancake mix and sugar. In a small bowl, beat egg and peanut butter; add milk and water. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a lightly greased medium-hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown. In a small bowl, combine butter and honey until smooth. Serve with pancakes. If desired, top with chopped peanuts and maple syrup.
Time 15m Yield 12 serving(s) Number Of Ingredients 9 Steps:
In large bowl mix together flour, baking powder and salt. Set aside. In small bowl, whisk together peanut butter, sugar and oil until smooth. Beat in egg, then milk. Pour the milk mixture into the flour mixture, stirring just until blended. Lightly coat griddle or skillet with oil and heat it over medium-high heat. Drop batter onto the griddle and cook until tiny bubbles appear on the surface of the pancake, then flip and cook a few minutes more.
Time 25m Yield 4 Number Of Ingredients 7 Steps:
Bring water and 1/2 cup sugar to a boil in a small saucepan until sugar is dissolved, about 5 minutes; remove simple syrup from heat and allow to cool slightly while preparing remaining ingredients. Mix flour, remaining 1 cup sugar, milk, and baking powder in a bowl until blended. Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and edges are dry, 3 to 5 minutes. Flip and cook until browned on both side, about 3 minutes more. Repeat with remaining batter. Stir peanut butter and about 1/2 cup simple syrup in a bowl until smooth, adding more syrup as needed. Serve peanut butter sauce on top or as a dipping sauce.
Time 30m Yield 7 Number Of Ingredients 8 Steps:
Heat nonstick griddle or skillet over medium-high heat (375°F); brush lightly with vegetable oil, if necessary. In medium bowl, beat Bisquick™ mix, milk, 1/2 cup of the peanut butter, the eggs and sugar with whisk. If batter seems too thick, add an additional 1 to 2 tablespoons milk. For each pancake, pour 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until edges begin to dry and bubbles form on top. Turn; cook other side until golden brown. In small microwavable bowl, microwave remaining 1/4 cup peanut butter uncovered on High 20 to 30 seconds or until drizzling consistency. Top 2 pancakes with 4 peanut butter cup halves, slightly less than 1 tablespoon chopped dry-roasted peanuts, and drizzle with 2 teaspoons melted peanut butter and 1 tablespoon chocolate syrup.
Yield 4 servings Number Of Ingredients 4 Steps:
Crack both eggs in a bowl and whisk. Add slightly softened peanut butter to the eggs and combine with a fork. Heat oil in the pan over medium heat. Use just enough oil to coat the surface of the pan. Add a quarter of the batter and fry until crispy and golden on the top. Flip and fry until the pancake is cooked through. Repeat for the rest of the batter. Enjoy warm. Serve with powdered sugar or jam. Enjoy!
Time 14m Yield 7 Number Of Ingredients 8 Steps:
Sift flour, sugar, baking powder, and salt together in a bowl. Combine milk, peanut butter, egg, and oil in a large bowl. Fold in the flour mixture gently until batter is evenly mixed. 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.
Time 30m Yield Makes 12 Number Of Ingredients 10 Steps:
Heat the peanut butter, butter and 4 tbsp maple syrup in the microwave, or a pan, for 2 mins, stirring every 30 seconds until smooth and combined. Set aside to cool slightly. Mix the flour, baking powder and sugar in a large bowl with a small pinch of salt. Crack in the eggs and whisk until smooth. Add the milk and ¾ of the peanut butter mixture and whisk to combine. Heat a splash of sunflower oil and a small knob of butter in a non-stick frying pan until foaming. Add 2 tbsp of batter to make small pancakes, making sure there’s space between each. Cook until bubbles start to form on the surface, then flip and cook on the other side. Keep warm in a low oven whilst you make the next batch. Serve the pancakes with the remaining peanut butter sauce, maple syrup and fruit, if using. You may have to reheat the sauce to loosen the mixture slightly.
