Gingersnap Peanut Butter Pancakes recipe

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Ingredients

1 ½ cups all-purpose flour
1 ¼ cups whole milk
¼ cup crushed gingersnap cookies
3 tablespoons creamy peanut butter
3 tablespoons butter, melted
3 tablespoons white sugar
1 egg
1 tablespoon baking powder
1 ½ teaspoons ground ginger
1 teaspoon salt
¾ teaspoon ground cinnamon

Nutrition Info

299.7 calories
carbohydrate: 38 g
cholesterol: 51.3 mg
fat: 13.3 g
fiber: 1.6 g
protein: 8.2 g
saturatedFat: 5.9 g
servingSize: -
sodium: 756.4 mg
sugar: 10.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk flour, milk, gingersnaps, peanut butter, butter, sugar, egg, baking powder, ginger, salt, and cinnamon together in a bowl until smooth batter forms.

  2. Heat a lightly oiled griddle over medium-high heat. Pour 1/2 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Recipe Yield

6 pancakes

Recipe Note

I came up with this recipe one morning when I was feeling experimental. If you love ginger snap cookies with peanut butter you should try these! Try adding bananas and crushed gingersnaps to the pancakes once cooked. Warm maple syrup completes the recipe. Enjoy!

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