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Peanut Butter Pancakes with Chocolate Scented Maple Syrup

Peanut Butter Pancakes with Chocolate Scented Maple Syrup

Long weekends are the perfect time for a scrumptious yet leisurely brunch. And it’s hard to find anyone who doesn’t love a plate of light, fluffy pancakes!

We have an odd quirk in our family when it comes to pancakes. This is one place we say hold the butter and instead we grab the peanut butter. There is something wonderful about the nuttiness of peanut butter spread on top of steaming hot buttermilk breakfast cakes. The only thing better would be some of that same creamy goodness baked inside!

Pancakes are really so easy to make and don’t require a lot of time in the kitchen. For Peanut Butter Pancakes, just take a basic pancake recipe made with buttermilk, eggs, baking powder and baking soda with a dash of salt and a touch of sugar. Whisk in creamy peanut butter and you’re good to go!

For the ultimate fluffiness, let the pancake batter rest about 10 to 15 minutes. Then a few minutes on a hot griddle and the pancakes are golden brown, ready for another smear of peanut butter on top with a drizzle of hot maple syrup.

And for fun – try chocolate scented maple syrup! Take pure chocolate extract – the same one we use in our Chocolate Bread Pudding. Then simply add a splash to real maple syrup. It brings a subtle note of sweet chocolate to this classic breakfast topping. Now you’ve got a luscious breakfast syrup ideal for pairing with Peanut Butter Pancakes! (Thank you Nielsen-Massey for this decadent extract!)

Grab your whisk, get out the griddle – breakfast will be ready in a jiffy!

Peanut Butter Pancakes with Chocolate Scented Maple Syrup

2 cups flour

2-1/2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon kosher salt

2 tablespoons sugar

2 cups buttermilk

2 extra-large eggs

½ cup creamy peanut butter, extra for serving

¼ cup vegetable oil

In a large mixing bowl whisk together the flour, baking powder, baking soda, kosher salt and sugar.

Combine the buttermilk with the eggs, peanut butter and vegetable oil, whisking until smooth.

Pour the buttermilk mixture into the dry ingredients and whisk just until combined. The batter will be slightly thick. It’s okay if the batter is somewhat lumpy. Just don’t over mix or the pancakes will be tough. Let the batter rest for 10 to 15 minutes.

Heat an electric griddle to 350-degrees or medium heat if you’re using a stovetop griddle. (If you’re using a surface that is not non-stick, spray lightly with a cooking spray.) The griddle is hot and ready to cook pancakes when a drop of water “dances” across the surface. For each pancake, scoop about ¼ cup of batter onto the griddle. Leave enough room for the pancakes to expand and for easy flipping.

Cook for about 4 minutes or until the bottoms of the pancakes are golden brown and the tops are somewhat set. Flip the pancakes and continue cooking until the underside is golden and the pancakes are cooked through – about 3 to 4 minutes.

You can refrigerate any unused batter for 2 to 3 days, thin with additional buttermilk if needed. You can also freeze cooked pancakes and reheat them in a toaster. Let them cool completely then layer parchment paper between each pancake before freezing.

Makes about 10 to 12 pancakes

Chocolate Scented Maple Syrup

2 cups pure maple syrup

2 to 4 teaspoons chocolate extract

Stir the maple syrup together with the chocolate extract. Start with 2 teaspoons then add more if needed to suit your taste. Warm in a small saucepan over medium heat or in a microwave for about 1 to 2 minutes.

Refrigerate any unused syrup.

Peanut Butter Pancakes with Chocolate Scented Maple Syrup, courtesy of Preserving Good Stock

August 31, 2018
: 10 to 12 pancakes

There is something wonderful about the nuttiness of peanut butter smeared on top of steaming hot buttermilk breakfast cakes. The only thing better is some of that same creamy goodness baked inside!

By:

Ingredients
  • For the Peanut Butter Pancakes:
  • 2 cups flour
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 tablespoons sugar
  • 2 cups buttermilk
  • 2 extra-large eggs
  • ½ cup creamy peanut butter, extra for serving
  • ¼ cup vegetable oil
  • For the Chocolate Scented Maple Syrup:
  • 2 cups pure maple syrup
  • 3 to 4 teaspoons pure chocolate extract
Directions
  • Step 1 For the Peanut Butter Pancakes:
  • Step 2 In a large mixing bowl whisk together the flour, baking powder, baking soda, kosher salt and sugar.
  • Step 3 Combine the buttermilk with the eggs, peanut butter and vegetable oil, whisking until smooth.
  • Step 4 Pour the buttermilk mixture into the dry ingredients and whisk just until combined. The batter will be slightly thick. It’s okay if the batter is somewhat lumpy – don’t over mix or the pancakes will be tough. Let the batter rest for 10 to 15 minutes.
  • Step 5 Heat an electric griddle to 350-degrees or medium heat if you’re using a stovetop griddle. (If you’re using a surface that is not non-stick, spray lightly with a cooking spray.) The griddle is hot and ready when a drop of water “dances” across the surface.
  • Step 6 Scoop about ¼ cup of batter for each pancake onto the griddle, leaving enough room for the pancakes to expand and flip. Cook for about 4 minutes or until the bottoms of the pancakes are golden brown and the tops are somewhat set.
  • Step 7 Flip the pancakes and continue cooking until the underside is golden and the pancakes are cooked through – about 3 to 4 minutes.
  • Step 8 You can refrigerate any unused batter for 2 to 3 days, thin with additional buttermilk if needed. You can also freeze cooked pancakes and reheat them in a toaster. Let them cool completely then layer parchment paper between each pancake before freezing.
  • Step 9
  • Step 10 For the Chocolate Scented Maple Syrup:
  • Step 11 Stir the maple syrup together with the chocolate extract. Start with 3 teaspoons then add more to suit your taste.
  • Step 12 Warm in a small saucepan over medium heat or in a microwave for about 1 to 2 minutes.
  • Step 13 Refrigerate any unused syrup.


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