ClosePhoto:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielActive Time:45 minsTotal Time:45 minsServings:8Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielCook Mode(Keep screen awake)Ingredients1cupall-purpose flour1cupwhole-wheat flour1 1/2tablespoonsbaking powder1/2teaspoonbaking soda1/2teaspoonground cinnamon1/2cupnatural peanut butter, plus more for garnish2largeeggs2tablespoonslight brown sugar2teaspoonsvanilla extract2cupsbuttermilk3tablespoonsunsalted butter, meltedCanola oil, as needed for skillet1cupfinely choppedfresh strawberries(about5large)or1/3cupmini semisweet chocolate chipsMaple syrupfor serving (optional)DirectionsWhisk all-purpose flour, whole-wheat flour, baking powder, baking soda and cinnamon in a medium bowl until combined.Whisk peanut butter, eggs, brown sugar and vanilla in a separate medium bowl until smooth; slowly whisk in buttermilk until fully combined and smooth. Gently whisk the buttermilk mixture into the flour mixture until a slightly lumpy, thick batter forms. Gently fold in butter. Let stand at room temperature for 5 minutes.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielUsing a paper towel, lightly coat a large nonstick skillet or griddle with oil. Place over medium heat. Fold strawberries (or chocolate chips) into the batter.Working in batches, scoop 1/4 cup batter per pancake into the hot skillet or griddle (3 to 4 pancakes per batch). Cook until bubbles pop on top, edges appear dry and bottoms are golden, 4 to 5 minutes. Flip and cook until puffed, fluffy and golden on the bottom, about 2 more minutes. Repeat with the remaining batter, adjusting the heat as necessary (the pan can get very hot on the second batch). Garnish with peanut butter and serve with maple syrup, if desired.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielTo make aheadArrange pancakes in a single layer on a parchment-lined baking sheet; freeze until partially or fully frozen, at least 30 minutes. Transfer to a zip-top freezer bag, squeezing all the air out of the bag; freeze for up to 3 months. To reheat: Arrange frozen pancakes in a single layer on a microwave-safe plate. Microwave on High until heated through, about 1 minute.Nutrition InformationServing Size: 2 pancakesCalories 340, Fat 18g, Saturated Fat 6g, Cholesterol 65mg, Carbohydrates 36g, Total Sugars 9g, Added Sugars 3g, Protein 11g, Fiber 3g, Sodium 476mg, Potassium 296mgEatingWell.com, July 2024Rate ItPrint
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Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Active Time:45 minsTotal Time:45 minsServings:8Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielCook Mode(Keep screen awake)Ingredients1cupall-purpose flour1cupwhole-wheat flour1 1/2tablespoonsbaking powder1/2teaspoonbaking soda1/2teaspoonground cinnamon1/2cupnatural peanut butter, plus more for garnish2largeeggs2tablespoonslight brown sugar2teaspoonsvanilla extract2cupsbuttermilk3tablespoonsunsalted butter, meltedCanola oil, as needed for skillet1cupfinely choppedfresh strawberries(about5large)or1/3cupmini semisweet chocolate chipsMaple syrupfor serving (optional)DirectionsWhisk all-purpose flour, whole-wheat flour, baking powder, baking soda and cinnamon in a medium bowl until combined.Whisk peanut butter, eggs, brown sugar and vanilla in a separate medium bowl until smooth; slowly whisk in buttermilk until fully combined and smooth. Gently whisk the buttermilk mixture into the flour mixture until a slightly lumpy, thick batter forms. Gently fold in butter. Let stand at room temperature for 5 minutes.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielUsing a paper towel, lightly coat a large nonstick skillet or griddle with oil. Place over medium heat. Fold strawberries (or chocolate chips) into the batter.Working in batches, scoop 1/4 cup batter per pancake into the hot skillet or griddle (3 to 4 pancakes per batch). Cook until bubbles pop on top, edges appear dry and bottoms are golden, 4 to 5 minutes. Flip and cook until puffed, fluffy and golden on the bottom, about 2 more minutes. Repeat with the remaining batter, adjusting the heat as necessary (the pan can get very hot on the second batch). Garnish with peanut butter and serve with maple syrup, if desired.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielTo make aheadArrange pancakes in a single layer on a parchment-lined baking sheet; freeze until partially or fully frozen, at least 30 minutes. Transfer to a zip-top freezer bag, squeezing all the air out of the bag; freeze for up to 3 months. To reheat: Arrange frozen pancakes in a single layer on a microwave-safe plate. Microwave on High until heated through, about 1 minute.Nutrition InformationServing Size: 2 pancakesCalories 340, Fat 18g, Saturated Fat 6g, Cholesterol 65mg, Carbohydrates 36g, Total Sugars 9g, Added Sugars 3g, Protein 11g, Fiber 3g, Sodium 476mg, Potassium 296mgEatingWell.com, July 2024Rate ItPrint
Active Time:45 minsTotal Time:45 minsServings:8
Active Time:45 mins
Active Time:
45 mins
Total Time:45 mins
Total Time:
Servings:8
Servings:
8
Cook Mode(Keep screen awake)Ingredients1cupall-purpose flour1cupwhole-wheat flour1 1/2tablespoonsbaking powder1/2teaspoonbaking soda1/2teaspoonground cinnamon1/2cupnatural peanut butter, plus more for garnish2largeeggs2tablespoonslight brown sugar2teaspoonsvanilla extract2cupsbuttermilk3tablespoonsunsalted butter, meltedCanola oil, as needed for skillet1cupfinely choppedfresh strawberries(about5large)or1/3cupmini semisweet chocolate chipsMaple syrupfor serving (optional)
Cook Mode(Keep screen awake)
Ingredients
1cupall-purpose flour
1cupwhole-wheat flour
1 1/2tablespoonsbaking powder
1/2teaspoonbaking soda
1/2teaspoonground cinnamon
1/2cupnatural peanut butter, plus more for garnish
2largeeggs
2tablespoonslight brown sugar
2teaspoonsvanilla extract
2cupsbuttermilk
3tablespoonsunsalted butter, melted
Canola oil, as needed for skillet
1cupfinely choppedfresh strawberries(about5large)or1/3cupmini semisweet chocolate chips
Maple syrupfor serving (optional)
DirectionsWhisk all-purpose flour, whole-wheat flour, baking powder, baking soda and cinnamon in a medium bowl until combined.Whisk peanut butter, eggs, brown sugar and vanilla in a separate medium bowl until smooth; slowly whisk in buttermilk until fully combined and smooth. Gently whisk the buttermilk mixture into the flour mixture until a slightly lumpy, thick batter forms. Gently fold in butter. Let stand at room temperature for 5 minutes.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielUsing a paper towel, lightly coat a large nonstick skillet or griddle with oil. Place over medium heat. Fold strawberries (or chocolate chips) into the batter.Working in batches, scoop 1/4 cup batter per pancake into the hot skillet or griddle (3 to 4 pancakes per batch). Cook until bubbles pop on top, edges appear dry and bottoms are golden, 4 to 5 minutes. Flip and cook until puffed, fluffy and golden on the bottom, about 2 more minutes. Repeat with the remaining batter, adjusting the heat as necessary (the pan can get very hot on the second batch). Garnish with peanut butter and serve with maple syrup, if desired.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielTo make aheadArrange pancakes in a single layer on a parchment-lined baking sheet; freeze until partially or fully frozen, at least 30 minutes. Transfer to a zip-top freezer bag, squeezing all the air out of the bag; freeze for up to 3 months. To reheat: Arrange frozen pancakes in a single layer on a microwave-safe plate. Microwave on High until heated through, about 1 minute.Nutrition InformationServing Size: 2 pancakesCalories 340, Fat 18g, Saturated Fat 6g, Cholesterol 65mg, Carbohydrates 36g, Total Sugars 9g, Added Sugars 3g, Protein 11g, Fiber 3g, Sodium 476mg, Potassium 296mgEatingWell.com, July 2024
Directions
Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda and cinnamon in a medium bowl until combined.Whisk peanut butter, eggs, brown sugar and vanilla in a separate medium bowl until smooth; slowly whisk in buttermilk until fully combined and smooth. Gently whisk the buttermilk mixture into the flour mixture until a slightly lumpy, thick batter forms. Gently fold in butter. Let stand at room temperature for 5 minutes.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielUsing a paper towel, lightly coat a large nonstick skillet or griddle with oil. Place over medium heat. Fold strawberries (or chocolate chips) into the batter.Working in batches, scoop 1/4 cup batter per pancake into the hot skillet or griddle (3 to 4 pancakes per batch). Cook until bubbles pop on top, edges appear dry and bottoms are golden, 4 to 5 minutes. Flip and cook until puffed, fluffy and golden on the bottom, about 2 more minutes. Repeat with the remaining batter, adjusting the heat as necessary (the pan can get very hot on the second batch). Garnish with peanut butter and serve with maple syrup, if desired.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielTo make aheadArrange pancakes in a single layer on a parchment-lined baking sheet; freeze until partially or fully frozen, at least 30 minutes. Transfer to a zip-top freezer bag, squeezing all the air out of the bag; freeze for up to 3 months. To reheat: Arrange frozen pancakes in a single layer on a microwave-safe plate. Microwave on High until heated through, about 1 minute.Nutrition InformationServing Size: 2 pancakesCalories 340, Fat 18g, Saturated Fat 6g, Cholesterol 65mg, Carbohydrates 36g, Total Sugars 9g, Added Sugars 3g, Protein 11g, Fiber 3g, Sodium 476mg, Potassium 296mg
Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda and cinnamon in a medium bowl until combined.
Whisk peanut butter, eggs, brown sugar and vanilla in a separate medium bowl until smooth; slowly whisk in buttermilk until fully combined and smooth. Gently whisk the buttermilk mixture into the flour mixture until a slightly lumpy, thick batter forms. Gently fold in butter. Let stand at room temperature for 5 minutes.
Using a paper towel, lightly coat a large nonstick skillet or griddle with oil. Place over medium heat. Fold strawberries (or chocolate chips) into the batter.
Working in batches, scoop 1/4 cup batter per pancake into the hot skillet or griddle (3 to 4 pancakes per batch). Cook until bubbles pop on top, edges appear dry and bottoms are golden, 4 to 5 minutes. Flip and cook until puffed, fluffy and golden on the bottom, about 2 more minutes. Repeat with the remaining batter, adjusting the heat as necessary (the pan can get very hot on the second batch). Garnish with peanut butter and serve with maple syrup, if desired.
To make aheadArrange pancakes in a single layer on a parchment-lined baking sheet; freeze until partially or fully frozen, at least 30 minutes. Transfer to a zip-top freezer bag, squeezing all the air out of the bag; freeze for up to 3 months. To reheat: Arrange frozen pancakes in a single layer on a microwave-safe plate. Microwave on High until heated through, about 1 minute.
To make ahead
Arrange pancakes in a single layer on a parchment-lined baking sheet; freeze until partially or fully frozen, at least 30 minutes. Transfer to a zip-top freezer bag, squeezing all the air out of the bag; freeze for up to 3 months. To reheat: Arrange frozen pancakes in a single layer on a microwave-safe plate. Microwave on High until heated through, about 1 minute.
Nutrition InformationServing Size: 2 pancakesCalories 340, Fat 18g, Saturated Fat 6g, Cholesterol 65mg, Carbohydrates 36g, Total Sugars 9g, Added Sugars 3g, Protein 11g, Fiber 3g, Sodium 476mg, Potassium 296mg
Nutrition Information
Serving Size: 2 pancakesCalories 340, Fat 18g, Saturated Fat 6g, Cholesterol 65mg, Carbohydrates 36g, Total Sugars 9g, Added Sugars 3g, Protein 11g, Fiber 3g, Sodium 476mg, Potassium 296mg
Serving Size: 2 pancakes
Calories 340, Fat 18g, Saturated Fat 6g, Cholesterol 65mg, Carbohydrates 36g, Total Sugars 9g, Added Sugars 3g, Protein 11g, Fiber 3g, Sodium 476mg, Potassium 296mg
EatingWell.com, July 2024
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