Peanut Butter Overload Pancakes

If you like peanut butter then these pancakes are for you! The pancakes have peanut butter in them and then they are topped with a delicious peanut butter whip. 

The original recipe made a ton of peanut butter whip and I added a bunch to these pancakes, a bit too much, although it is delicious, it overwhelmed the pancakes. I am going to cut the whip recipe in half so I do not have quite so much. Although it is delicious and I may have eaten the leftovers with some graham crackers, I would like a more balanced pancake to whip recipe.

I was so ready to eat when I made these pancakes that I added the whip right away when I finished making the pancakes and the whip started to melt as soon as it hit the pancakes. Next time I will try and let the pancakes cool a bit so it does not melt so much. As you can see by the picture the whip melted so much you can't even see the bottom pancake.

Peanut Butter Overload Pancakes

Ingredients:

Pancakes

• 1 cup all purpose flour
• 2 teaspoons baking powder
• 1/2 cup creamy peanut butter
• 1 1/4 cups milk
• 1 egg
• 2 tablespoons canola oil
• 2 1/2 tablespoons granulated sugar

Peanut Butter Whip

• 1/2 cup creamy peanut butter
• 4 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 1/2 cups heavy whipping cream

Directions:

1. Preheat a griddle to medium-low heat.
2. In a large bowl, whisk together the peanut butter, sugar and oil.
3. Add in the eg and milk and whisk to combine.
4. Add in the flour and baking powder and whisk to combine.
5. Using a 1/4 cup or 1/3 cup scoop out the batter and pour onto the griddle. Cook until bubbles form and bottom is golden brown. Flip over and cook on other side until golden brown. Repeat with remaining batter.
6. Meanwhile, in a large bowl, using an electric mixer, beat the cream cheese until light and fluffy.
7. Add in the peanut butter and beat until well combined.
8. Slowly beat in the powdered sugar and beat until well combined.
9. In a medium bowl, beat the heavy whipping cream until stiff peaks form.
10. Gently fold the whipped cream into the peanut butter mixture.
11. Once the pancakes are done, allow to cool a bit and then top the pancakes with desired amount of peanut butter whip.

Enjoy!!!

Notes:

I got 9 pancakes from this recipe.

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 1084
Total Fat		80.1g
Saturated Fat		33.5g
Trans Fat		0g
Polyunsaturated Fat		2g
Monounsaturated Fat		4.5g
Cholesterol		206mg
Sodium		709mg
Total Carbohydrates		72.2g
Dietary Fiber		4.5g
Sugars		34.3g
Protein		29.3g
Calcium		27.6%
Iron		14%
Potassium		529.5mg
Vitamin A		8.7%
Vitamin C		0.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Yummy Haus.