Imagine waking up to a stack of golden, fluffy pancakes that aren't just delicious, but also pack a nutritious punch! These Whole Wheat Peanut Butter Pancakes are about to revolutionize your breakfast routine, combining the hearty goodness of whole wheat with the creamy, rich flavor of peanut butter. Whether you're a health-conscious foodie or just someone who loves a satisfying morning meal, this recipe will transform your typical pancake experience into a culinary adventure that'll have your taste buds dancing and your body thanking you.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup whole wheat flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup peanut butter
- 1 large egg
- 2 tablespoons vegetable oil
Instructions
- In a large mixing bowl, whisk together the whole wheat flour, sugar, baking powder, and salt until well combined and any lumps are broken up.
- In a separate medium bowl, thoroughly blend the milk, peanut butter, egg, and vegetable oil until smooth and fully integrated. The peanut butter should be completely dissolved with no visible chunks.
- Pour the wet ingredients into the dry ingredients and gently mix with a wooden spoon or spatula. Stir just until the ingredients are combined - do not overmix. Some small lumps are okay, as overmixing can make pancakes tough.
- Let the batter rest for 3-5 minutes to allow the flour to absorb the liquid and the baking powder to activate.
- Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with butter or additional vegetable oil if needed.
- Using a 1/4 cup measuring cup, pour batter onto the hot griddle, leaving space between each pancake to allow for spreading.
- Cook the pancakes until bubbles form on the surface and the edges start to look dry, approximately 2-3 minutes.
- Carefully flip the pancakes and cook the other side for an additional 1-2 minutes, or until golden brown.
- Transfer cooked pancakes to a warm plate and cover with a clean kitchen towel to keep them warm while cooking the remaining batter.
- Serve hot with optional toppings like maple syrup, sliced bananas, chopped nuts, or additional peanut butter.
Tips
- Room Temperature Ingredients: Ensure your milk, egg, and peanut butter are at room temperature for smoother mixing and better batter consistency.
- Don't Overmix: Gentle stirring is key! A few small lumps in the batter will result in lighter, more tender pancakes.
- Resting the Batter: The 3-5 minute rest allows flour to hydrate and baking powder to activate, creating fluffier pancakes.
- Perfect Heat Control: Medium heat is crucial - too hot, and you'll burn the pancakes; too cool, and they'll be undercooked.
- Test Your Griddle: Sprinkle a few drops of water on the surface. If they dance and sizzle, your griddle is ready.
- Consistent Size: Use a 1/4 cup measure to ensure uniform pancake sizes for even cooking.
- Keep Warm Trick: Cover cooked pancakes with a clean kitchen towel to maintain temperature and softness.Pro Tip: These pancakes freeze beautifully! Stack with parchment paper between layers for an easy, quick breakfast option later.
Nutrition Facts
Calories: 326kcal
Carbohydrates: g
Protein: g
Fat: 18g
Saturated Fat: g
Cholesterol: mg
