Indulge in dessert for breakfast when you make these Peanut Butter Cookie Pancakes! Chock full of peanut butter, spiked with cinnamon and brown sugar, and scattered with chopped peanuts, these pancakes will remind you of a soft, chewy peanut butter cookie. They will keep you full well into lunch time.
Happy Birthday, Dad! In honour of my father’s birthday today, I give you a super delicious breakfast of peanut butter cookies!
Okay, they aren’t actual cookies, but if you close your eyes and take a bite of these pancakes you’ll believe they are. I wanted to make something for my dad’s birthday that I knew he would love. I combined two of his favourite things – peanut butter cookies and pancakes – to create this sinful (yet secretly pretty healthy) breakfast!
When I was growing up, a big part of our family’s week was Sunday morning breakfast. With big plates of scrambled or fried eggs, hashbrowns, bacon, and toast in front of us, it was a moment of leisure out of a hectic week where we could share in each other’s lives. Not all these meals hold happy memories; there was the occasional “family meeting” or breakdown resulting in pancakes with a side of tears, but for the most part it was a mellow, connected time for my family. It was the meal I looked forward to the most during the week, and I do miss it from time to time.
My dad is the scrambled-egg-and-hashbrown-maker extraordinaire. Being the only one in our family of four who hated sleeping in on the weekend, he was usually the first in the kitchen on Sunday whipping up brunch. A big mug of coffee in hand, he beat those eggs until I was afraid more would end up on the floor than in the skillet. When we, the stragglers, finally made it into the kitchen, bacon would be sputtering on the stove, toast would be bouncing out of the toaster, and the hashbrowns would be delightfully crisp. We’d sleepily grab a cup of coffee and be put to work. My brother would set the table, I’d stand by the toaster buttering hot, browned toast, and Mom would be assigned the role of egg-flipper. It was a communal effort, but one that I enjoyed and it always ended deliciously.
From time to time, Dad would take a break and Mom would make us Sunday brunch. Often, this resulted in stacks upon stacks of golden pancakes on the table. Dad’s face always lit up as he smothered his four-or-five pancake tower in butter, melty peanut butter, and lots of maple syrup. He always had to have the peanut butter. (And if you’ve never had peanut butter and syrup on your pancakes before, you are missing out, my friend!)
For his birthday this year, I thought I would give my dad a chance to cut out a step in his pancake prep by adding the peanut butter to the batter. These pancakes are nothing short of divine. They taste very much like a peanut butter cookie, even if you slather them in syrup. And they will certainly keep you full past lunch time.
These pancakes are also pretty healthy for you. We use mostly wholemeal flour in the recipe, giving you a hefty dose of fibre, and they’re packed with protein from the peanut butter and roasted peanuts. Of course, I had to add a dash of cinnamon, and they’re sweetened with brown sugar and maple syrup to give you that peanut butter cookie taste. I also used skim milk to lighten the calorie count, but feel free to use full-fat or half-fat milk as they will work wonderfully as well.
Serve these puppies up with a huge pot of steaming hot coffee and this is a breakfast guaranteed to put a smile on any peanut butter lover’s face.
I love them, and I hope my dad likes them too!
- 1 cup wholemeal (whole wheat) flour
- ½ cup all-purpose flour
- 1 tbsp + 2 tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- 2 tbsp coconut oil, melted and cooled (vegetable or canola oil would also work)
- 2 tbsp brown sugar, packed
- 2 tbsp maple syrup
- ⅔ cup smooth peanut butter
- ½ tsp vanilla extract
- 1 egg
- 2¾ cups milk (I used skim)
- ½ cup dry roasted peanuts, chopped finely*
- In a large bowl, whisk together the flours, baking powder, salt, and cinnamon. Set aside.
- To a medium bowl, add the coconut oil, brown sugar, and maple syrup and whisk until well combined. Next, cream the peanut butter into the oil and sugar mixture until slightly fluffy and then stir in the vanilla extract and egg. Pour the milk into the mixture in a slow, steady stream, whisking all the while.
- Add the wet ingredients to the dry and whisk together until just incorporated. A few lumps are good. Allow the mixture to sit at room temperature for 15–20 minutes to let the baking powder begin to activate.
- Heat a large skillet to medium-high heat and allow it to get wicked hot. Test the heat by dropping a dab of water onto the pan; if it sizzles, the pan is ready. Lower the heat to medium and pour the batter onto the pan in ¼-cup portions. Cook the pancakes for 4–5 minutes on the first side, or until the tops of the cakes look matte and begin to bubble. Flip, and cook on the other side for 2–3 minutes. Remove the pancakes to a plate.**
- Serve immediately with maple syrup, more peanut butter, or bananas.
**To keep the pancakes warm while you cook the rest of the batter, you can preheat the oven to 100 C (200 F) and place them on a baking tray in the oven. Be sure not to overlap them too much or they will go a bit soggy.