Peanut Butter Pancakes Calories

Peanut butter pancakes can turn dense if the batter is overmixed or contains too much peanut butter. Stir only until the dry ingredients are incorporated, and loosen a very thick batter with a splash of milk.

Yes, natural peanut butter works in peanut butter pancakes. Stir it thoroughly first, since oil often separates in the jar; if the batter becomes stiff, add a little milk until it pours easily.

Banana, berries, and sliced apple pair especially well with peanut butter pancakes. A spoonful of yogurt or a drizzle of maple syrup also works; add toppings after cooking so the pancakes brown evenly.

Yes, you can make peanut butter pancakes without eggs by using a mashed banana or a prepared egg substitute to help bind the batter. The pancakes may be softer, so flip them only after the edges look set.

Yes, crunchy peanut butter gives peanut butter pancakes small nutty pieces and a little extra texture. Stir the jar well before measuring, and avoid adding extra chopped nuts if you want the pancakes to stay easy to flip.

Use a preheated nonstick skillet and a thin coating of oil or butter to keep peanut butter pancakes from sticking. Cook over medium heat rather than high heat, which can brown the outside before the center cooks.

It is better to mix peanut butter pancake batter shortly before cooking. The baking powder starts working once wet ingredients are added, so overnight batter may produce flatter pancakes; you can measure the dry ingredients ahead instead.

Reheat peanut butter pancakes briefly in a covered skillet over low heat or in the microwave with a slightly damp paper towel over them. This keeps them soft; add fresh toppings after reheating.

Yes, peanut butter pancakes can work before a workout because their flour-based batter provides carbohydrates and the peanut butter adds staying power. Have them early enough to feel comfortable while exercising, rather than immediately before training.