Fluffy peanut butter pancakes are a delicious classic pancake recipe infused with peanut butter. Delicious served plain or with jelly topping--for Peanut Butter and Jelly Pancakes.
In small bowl, mix together vinegar and milk of your choice. Let sit while preparing dry ingredients. (Omit this step if using buttermilk.)
Sift or whisk together flour, baking soda, baking powder and salt.
Add peanut butter, egg, and vanilla to milk mixture and mix until well incorporated. Add this mixture to dry ingredients and milk until just combined. Feel free to add in 1 tablespoon additional milk if you feel the pancake batter is too thick.
Preheat a griddle or non-stick pan over medium heat. Spray or grease pan with butter.
Once pan is heated, ladle pancake batter unto pan, using ¼ cup measuring cup.
Cook pancakes until bubbles form on top of surface and then carefully flip. Cook for another 1-2 minutes and remove from pan.
Strawberry Syrup
Combine lemon juice, strawberries and maple syrup in a saucepan over medium-high heat. Bring to a boil and reduce heat. Simmer for about 10 minutes, or until strawberries have broken down and sauce has thickened.
Notes
Peanut Butter: All-natural peanut butter that needs refrigeration is best for this recipe, as it is thin and blends into batter easily.Flour: All-purpose, whole white wheat of gluten-free 1:1 flour blend can be used.Milk: Dairy or non-dairy milk can be used. Buttermilk Substitution: If using buttermilk in place of the milk, omit vinegar. Store leftover cooled pancakes in between layers of parchment paper in the refrigerator for up to 4 days.