I guess you could say that I come by my love of peanut butter quite honestly.
Growing up, we always a jar in the pantry, because my grandmother started almost every day with a thick slice of bread slathered with lots of “peenah baddah”.
One of my favourite after-school snacks consisted of whole wheat toast with peanut butter, sliced banana and a drizzle of honey. And when I moved out on my own, peanut butter fit perfectly into my broke-ass-student lifestyle.
But I developed a whole new appreciation for peanut butter last fall, after spending three days in Southern Georgia during the peanut harvest as a guest of the Peanut Bureau of Canada.
Sure, it was ridiculously hot and humid and I’m pretty sure I swallowed my body weight in gnats, but despite all that I had a blast.
I got to stand in the middle of an honest-to-goodness peanut field watching a combine harvest the crop, toured a peanut processing plant, and even got to experience the annual Peanut Festival in Plains, GA.
The best part of all, though, was getting to meet Jimmy Carter. Yes, THAT Jimmy Carter. (Who, in case you didn’t know, grew up in a peanut-farming family in Plains, and comes out for the Peanut Festival every year. How cool is that?)
Over the course of those three days, I got to eat peanuts in pretty much every possible format.
I ate fresh-picked peanuts right out of the ground (they taste a bit like fresh peas… which makes sense, because they’re actually a legume), and boiled peanuts straight from a styrofoam cup.
I ate them in savoury dishes, like braised pork with peanut salsa and salads sprinkled with peanuts. And obviously I ate tons of sweets, like peanut butter pie, and peanut brittle, and peanut butter ice cream. I even drank a glass of Snickers punch.
And even after all that, I still wasn’t sick of peanuts.
If this sounds like your dream vacation, then you might just be a peanut butter lover too… and if that’s the case, then have I got a pancake recipe for you.
I’m talking about a mile-high stack of light-as-a-feather fluffy pancakes with a delicate peanut flavour, plus a maple-PB syrup to drizzle on top for extra peanutty goodness to start your day off right.
You could garnish with a sprinkling of chopped peanuts, I supposed, but I think that might be gilding the lily.
On the other hand, a few strips of crispy bacon? Definitely NOT gilding the lily. Because the only thing better than pancakes with bacon is peanut butter pancakes with bacon.
These thick, fluffy flapjacks get a double-dose of peanut butter – it’s swirled right into the pancake batter, and stirred into an easy Maple-PB Syrup that’s drizzled on top for an extra boost of peanutty goodness.
Peanut Butter Pancakes:
- 1 cup all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/2 cup creamy peanut butter
- 1 egg
- 1 tbsp canola oil
- ½ tsp vanilla extract
- ¼ cup chocolate chips (optional, but delicious!)
- ¼ cup peanut butter
- ½ cup maple syrup
Make the Pancakes:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In second bowl, whisk the eggs, milk, oil, and vanilla until blended. Add to the dry ingredients, and whisk until mostly combined (it’s okay if you have a few small lumps – you just don’t want any giant chunks of flour).
- To cook, heat a lightly-oiled griddle over medium heat. Pour in a ladleful of batter, then sprinkle with a few chocolate chips (if using). Cook until the sides begin to set and the bottom is golden-brown, about 2 minutes, then flip over and cook for another 2-3 minutes or until both sides are golden-brown and the middle is cooked through. Repeat until you’ve used up all the batter. (Depending on the size of your ladle, you should get roughly 8 pancakes.)
Make the Syrup:
- While the pancakes are cooking, scoop 1/4 cup peanut butter into a small microwave-safe bowl and microwave on High for 20-30 seconds, or until you have a pourable consistency. Add the maple syrup, and whisk until smooth. Drizzle onto the pancakes before serving.
- Category: Breakfast
- Cuisine: American
It’s Peanut Butter Lovers’ Day, and I’ve rounded up a whopping 27 peanutty treats to help you celebrate!
We’ve got 15 brand-new peanutty treats from the Celebrating Food crew:
- Peanut Butter Lovers Pancakes (that’s me!)
- Triple Peanut Butter Cake from Ashlee Marie
- Peanut Butter Butterfinger Cookies from Creations by Kara
- Reese’s Peanut Butter Bars from Pretty Providence
- Peanut Butter Pie from Simply Stacie
- Creamy Peanut Butter Chocolate Chip Pie from An Italian in my Kitchen
- Homemade Nutter Butter Cookies from The Baker Upstairs
- Easy Peanut Butter Fudge from Savory Experiments
- Peanut Butter Chocolate Chip Blondies from 365 Days of Crockpot
- No Bake Peanut Butter Protein Balls from Heather Likes Food
- Easy Peanut Butter Granola from Real Mom Kitchen
- Peanut Butter Doughnuts with Chunky Peanut Butter Glaze from Premeditated Leftovers
- Vegan Peanut Butter Cookies from Namely Marly
- Peanut Butter Twix Pie from My Mommy Style
- Instant Pot Peanut Butter Caramel Cheesecake from Supergolden Bakes
And 4 oldies-but-goodies from me:
- Peanut Butter Banana Muffins
- Peanut Butter Nanaimo Bars
- Spicy Peanut Butter Noodles
- PB&J Thumbprint Cookies
And 8 more ways to enjoy peanut butter from some of my favourite blogs:
- Peanut Butter Cheesecake Brownies by Homemade in the Kitchen
- Homemade Peanut Butter Easter Eggs by Kellybakes
- Chocolate Peanut Butter Caramel Bars by That Skinny Chick Can Bake
- Salted Peanut Butter Cookies by Smitten Kitchen
- Peanut Butter and Jelly Cupcakes by My Baking Addiction
- Samoa Peanut Butter Bars by Diethood
- Peanut Butter Sweet Rolls by Baking a Moment
- Peanut Butter and Honey Ice Cream by Love and Olive Oil