Get ready to transform your ordinary morning routine into a culinary adventure that will make your taste buds dance with joy! These aren't just pancakes - they're a delectable masterpiece that combines the creamy richness of peanut butter with the sweet, juicy burst of fresh peaches, all wrapped up in a golden, fluffy pancake. Imagine cutting into a stack that reveals hidden peach slices and a smooth peanut butter surprise with every single bite. This recipe is about to become your new weekend breakfast obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons peanut butter
- 1 peach, sliced
- Butter for cooking
Instructions
- In a mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk the dry ingredients together until they are well blended.
- In a separate bowl, whisk together the milk and egg until fully combined. Then, add the peanut butter to the milk and egg mixture. Use a fork or a whisk to blend the peanut butter into the liquid until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or a wooden spoon. Be careful not to overmix; it's okay if there are a few lumps remaining.
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to the pan and let it melt, coating the surface evenly.
- Once the pan is hot, ladle about 1/4 cup of pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until you see bubbles forming on the surface and the edges look set.
- Carefully place a few slices of peach on top of each pancake while the batter is still wet. Then, pour a little more batter over the peaches to cover them.
- Flip the pancakes gently using a spatula and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm on a plate while you repeat the process with the remaining batter and peach slices, adding more butter to the skillet as needed.
- Serve the peanut butter and peach stuffed pancakes warm, drizzled with maple syrup or a sprinkle of powdered sugar if desired.
Tips
- Temperature is Key: Ensure your skillet is at medium heat - too hot, and your pancakes will burn; too cool, and they'll be soggy.
- Don't Overmix: Lumpy batter is your friend! Overmixing can lead to tough, chewy pancakes.
- Fresh Peaches Matter: Use ripe, in-season peaches for the most intense flavor and natural sweetness.
- Butter Management: Use just enough butter to coat the pan, preventing sticking without making pancakes greasy.
- Perfect Flip Technique: Wait for bubbles to form and edges to look set before flipping - this ensures even cooking.
- Keep Pancakes Warm: If cooking in batches, place finished pancakes on a baking sheet in a low oven (200°F) to keep them warm and fluffy.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 65mg
