Peanut Butter on Pancakes – Happy National Pancake Day! I had no idea it was a foody holiday until I saw an ad for IHOP this morning. 🤭 So I ran into the kitchen to whip up a batch of wholesome, organic pancakes just so I could share with y’all one of my favorite ways to eat pancakes that makes them incredibly delicious! 😋 My children love them this way, my sister and nephews love them this way. This method comes from our childhood friends Tonya, Tracy, and Tina. 🤗💗 Slather creamy peanut butter all over the tops of each buttered pancake and drench with maple syrup! Yes, it may sound weird, but trust me, it’s incredibly delish! 🥜🥞
Pancakes Morning, Noon, and Night!
Anytime is a good time for pancakes! More often than not, we eat them for supper. Even though I made some this morning and ate a small stack, I’m making one giant pancake in the rice cooker for supper this evening with a side of Butterball All-Natural Turkey Sausage Links for a dose of savory protein to cut through all the sweet. Jimmie does not eat peanut butter on his pancakes or waffles. He’s a purist. LOL But let me tell you, peanut butter on waffles is even better than on pancakes! Check out my Belgian Waffles With or Without Peanut Butter. For an extra plop of decadence, add a squirt of whipped cream!
Organic Old-Fashioned Pancakes
Ingredients
- 1 1/2 cups Arrow Mills Organic Unbleached Flour
- 1 tbsp Great Value Organic Cane Sugar
- 3 1/2 tbsp Aluminum-Free Baking Powder
- 1 Vital Farms Organic Pasture-Raised Egg
- 1 1/4 cups Organic Milk
- 3 tbsp Horizon Organic Butter melted
- 1/4 tsp Hain Iodized Sea Salt optional
- 1 1/2 tsp McCormick Imitation Vanilla
- 1 tbsp Organic Coconut Oil for greasing pan
- Great Value Organic Peanut Butter, stirred optional topping
- Maple Grove Farms Organic Maple Syrup optional topping
- 1 cup Fresh organic blueberries optional (for blueberry pancakes
- Organic blueberry syrup or preserves optional (for blueberry pancakes)
Instructions
- Whisk together, flour, baking powder, sugar, and optional salt in a large bowl. Add milk, melted butter, egg, and vanilla until smooth.
- Heat the coconut oil (or other organic oil) in a pan over medium-high heat.
- Scoop batter by 1/3 cupful and pour onto pan. Cook until bubbles form on top and the edges are dry, about 2 minutes.
- Carefully flip with a large, wide spatula and cook until lightly browned on the other side.
- Transfer to plate or baking sheet, smear with butter, and keep warm covered or in a 200°F oven until all pancakes are cooked.
- Top with peanut butter and maple syrup, if desired.
Optional Blueberry Pancakes
- Add blueberries to the batter. Gently fold to keep from breaking up the fruit.
- Cook in the same manner as above and top with butter and blueberry syrup or preserves.
Notes
Test a drop of batter 
Use high heat silicone spatulas in ceramic-coated pans. https://amzn.to/41oi63q 
Peanut Butter ON Pancakes | Culinary Craftiness 
Peanut Butter ON Pancakes | Culinary Craftiness 
Cut parchment paper into squares. 
Separate pancake stack with parchment squares. 
Store in freezer bags in the freezer.
Make Decadent Blueberry Pancakes with this Batter
Blueberry pancakes are my absolute favorite! I didn’t have any organic blueberries on hand since we aren’t quite to blueberry season here, yet. But when they come on, just add a cupful to the batter and top with something like my Old-Fashioned Organic Blueberry Preserves. So delish! The instructions for making blueberry pancakes on included above.
This old-fashioned batter for Peanut Butter ON Pancakes is simple and comes together quickly with wholesome, organic ingredients. Top with butter, peanut butter, and maple syrup for a truly delightful stack! It may look like a lot of steps, but that’s because of the optional toppings. It’s so worth the little time it takes to make from scratch knowing it’s so much better for your health and that of your loved ones!
Happy eating! 😊
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