Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Peanut Butter-Stuffed Pancakes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 29, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 1 hrs 45 mins Servings: 4 Cut into these airy pancakes and you'll discover a delicious surprise -- a crunchy peanut butter center. Ingredients ⅔ 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 Directions 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. Armando Rafael Rate it Print