Peanut Butter Pancakes

prep: 7MIN.
cook: 3MIN.
yield: 16 (3-inch) pancakes


    1 cup Pillsbury BEST™ All Purpose Flour

    2 tablespoons sugar

    1 1/2 tablespoons baking powder

    1 large egg

    1/3 cup Jif® Extra Crunchy Peanut Butter

    1 cup milk

    2 tablespoons Crisco® Pure Canola Oil

    Crisco® Original No-Stick Cooking Spray


  1. STIR together flour, sugar and baking powder in large bowl.
  2. BEAT egg with peanut butter in small bowl until blended. Stir in milk and oil. Add all at once to the dry ingredients, beating until blended.
  3. HEAT skillet over medium-high heat or griddle to 375ºF. Spray with no-stick cooking spray. Pour 2 tablespoons batter for each pancake onto skillet. Cook until bubbles break the surface. Turn and brown the other side.
  4. SERVE with syrup, fresh fruit or powdered sugar.


Serving Size (1/14 4 pancakes), Calories 370 (Calories from Fat 180), Total Fat 20g (Saturated Fat 3.5g, Trans Fat 0g), Cholesterol 60mg, Sodium 280mg, Total Carbohydrate 38g (Dietary Fiber 2g, Sugars 11g), Protein 12g; Percent Daily Value*: Vitamin A 2%, Vitamin C 2%, Calcium 20%, Iron 10%.


  • Peanut Butter and Naturally Flavored Maple Spread
  • Creamy Peanut Butter
  • Peanut Powder


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