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

Martha Stewart Living, May 2017


Read the full recipe after the video.

Recipe Summary test

45 mins
1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.