Peanut Butter-Stuffed Pancakes

Prep Time:
45 mins
Total Time:
1 hrs 45 mins

Cut into these airy pancakes and you'll discover a delicious surprise -- a crunchy peanut butter center.


  • cup chunky peanut butter

  • 1 tablespoon packed light brown sugar

  • 2 cups unbleached all-purpose flour

  • 2 tablespoons granulated sugar

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon kosher salt

  • 2 cups buttermilk

  • 1 ½ teaspoons fresh lemon juice

  • 2 large eggs

  • 2 tablespoons unsalted butter, melted and cooled

  • 1 teaspoon safflower oil

  • Sliced strawberries and pure maple syrup, for serving


  1. Mix peanut butter with light brown sugar. Drop 2 teaspoons at a time on a parchment-lined baking sheet. Spread into disks with a spoon; freeze 1 hour.

  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, lemon juice, eggs, and butter. Make a well in dry ingredients; stir in wet mixture until lumpy and just combined. Let rest 10 minutes.

  3. Preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film.

  4. Drop 2 tablespoons batter in skillet; top with 1 peanut butter disk and cover with 2 more tablespoons batter. Cook 3 to 4 minutes per side. Transfer finished pancakes to oven to keep warm. Serve with strawberries and maple syrup.

    peanut butter and berries pancakes
    Armando Rafael
Related Articles