- 1 cup flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 egg
- 1 cup buttermilk
- 3 tablespoons butter, melted
- ⅓ cup creamy peanut butter
- Nonstick cooking spray
In a medium sized mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk together the egg, buttermilk, melted butter, and peanut butter until incorporated. Add the wet ingredients to the dry ingredients. Stir until just combined. Some small lumps might remain - that's okay.
Preheat a griddle or large skillet over medium heat. Coat the surface lightly with the nonstick spray. Once the griddle or skillet is preheated, gently drop in the batter by ⅓ cup spoonfuls. Spread gently into a round shape with the back of a spoon.
Cook until the pancakes look slightly dry around the edges and bubbles start to form, 3 to 4 minutes. Gently flip to the other side and cook for an additional 2 to 3 minutes until golden brown. Repeat this process until you've used all the batter. Serve hot with fresh fruit, jam, and maple syrup.
- Yields: 6-8 servings
- Preparation Time: 30 minutes