Welcome to Sunday! Sundays are great days to reset for the week ahead. They are also a great time to make a nice Sunday breakfast to start your day right. We found this one over at Recipe Girl & we are smitten! Give these bad boys a try & tell us in the comments how they turned out!
Fluffy Peanut Butter Pancakes
Yield: Six 4-inch pancakes
Prep Time: 10 min
Cook Time: 12 min
1 cup all-purpose flour
1 tablespoon granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/3 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
chocolate chips (totally optional)
warmed maple syrup, for serving
1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
2. In a separate, larger bowl, whisk together the buttermilk, peanut butter, egg and vanilla. Whisk until peanut butter is broken up and mixed well into the other liquids. Stir in the dry ingredients and mix just until moistened. Don't mess with the batter beyond that.
3. Heat a large skillet or griddle to medium heat. Coat with nonstick spray or a little bit of butter. Spoon about 1/3 cup of batter onto the heated pan and spread gently into a circle (I like to use a spring ice cream scoop- it's the perfect size). If you're using chocolate chips, sprinkle a few on top of the batter. Cook until bubbles begin to appear on the surface and the edges are dry. Flip and cook the other side until golden brown and cooked through in the middle. Repeat with remaining batter. Serve with syrup.
*If you do not have buttermilk in your refrigerator, here's a quick fix- Measure 3/4 cup milk into a bowl. Add 1 tablespoon white vinegar. Let it sit for 5 minutes. This "soured milk" is a perfect sub and quick-fix for buttermilk.
*If you are allergic to peanut butter, try another nut butter in its place.