Peanut Butter Sheet Pan Pancakes
Peanut butter sheet pan pancakes are the easiest way ever to enjoy fluffy flapjacks that can feed a crowd. No standing over the stove and no flipping required!
Servings: 12 3" squares
Calories: 158kcal
Ingredients
- 1/3 cup peanut butter *
- 1/3 cup maple syrup *
- 2 tablespoons butter melted
- 2 eggs
- 1 cup buttermilk **
- 1 1/4 cup all purpose flour
- 1 tablespoon baking powder
- ¼ cup peanut butter chips optional
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9 ½ x13 sheet pan with non-stick spray
- In a medium whisk peanut butter, maple syrup, and melted butter until creamy.
- Whisk in eggs and blend well
- Add in milk and mix until completely blended.
- Add the flour and the baking soda to the peanut butter and milk mixture and stir until just combined.
- Batter may have small lumps. Do not over mix.
- Pour batter over sheet pan, spread evenly and sprinkle with peanut butter chips.
- Allow batter to rest 2-3 minutes before placing in the oven. ***
- Bake at 350 degrees for 12- 15 min until it springs back to touch.
- Cut and serve with syrup, fruit, or jelly, or all on it’s own.
Notes
*A reduced sugar or sugar free syrup can be used.
*Substitute another nut butter for different flavors or if allergy is a concern.
**If you do not have buttermilk, you can make your own by placing 1 tablespoon of vinegar or lemon juice in a measuring cut and adding milk until you reach one cup. Allow this mixture to rest for 5 minutes. This method does not produce as high a loft.
***The leavening action of double acting baking powder occurs in two stages – once when the liquid is added to the batter and again when it is heated. Allowing the batter to rest a bit will result in a fluffier pancake.
*Substitute another nut butter for different flavors or if allergy is a concern.
**If you do not have buttermilk, you can make your own by placing 1 tablespoon of vinegar or lemon juice in a measuring cut and adding milk until you reach one cup. Allow this mixture to rest for 5 minutes. This method does not produce as high a loft.
***The leavening action of double acting baking powder occurs in two stages – once when the liquid is added to the batter and again when it is heated. Allowing the batter to rest a bit will result in a fluffier pancake.
Nutrition
Calories: 158kcal | Carbohydrates: 21g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 181mg | Potassium: 121mg | Fiber: 1g | Sugar: 9g | Vitamin A: 77IU | Calcium: 104mg | Iron: 1mg