Peanut Butter Overload Pancakes
Print

Peanut Butter Overload Pancakes

Ingredients

Pancakes

  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup creamy peanut butter
  • 1-1/4 cup milk
  • 1 egg
  • 2 tbsp canola oil
  • 2-1/2 tbsp granulated sugar

Peanut Butter Whip

  • 1 cup peanut butter
  • 1 8 oz pkg cream cheese - room temperature
  • 1 cup confectioners sugar
  • 1 8 oz tub whip topping

Garnish - salted peanuts

    Instructions

    Pancakes

    • In a large bowl mix peanut butter, sugar & oil - whisk to smooth
    • Add in egg & milk - whisk
    • Add flour, baking powder & salt
    • Whisk until combined
    • Heat your griddle to approx 350 degrees
    • Ladle batter into rounds & cook until bubbles start to form on the surface - flip
    • Cook second side until golden brown
    • Remove & create whip & assemble

    Whip

    • Beat softened cream cheese in mixer bowl until light & fluffy
    • Add peanut butter & beat until combined
    • Slowly add in confectioners sugar & beat
    • Once incorporated - fold in whipped topping & then beat for about 30 seconds

    Assemble the pancakes adding a layer of whip in-between each

    • Garnish with a few salted peanuts if desired