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 caloriescarbohydrate: 38 gcholesterol: 51.3 mgfat: 13.3 gfiber: 1.6 gprotein: 8.2 gsaturatedFat: 5.9 gservingSize: -sodium: 756.4 mgsugar: 10.8 gtransFat: : -unsaturatedFat: : -
Directions Gingersnap Peanut Butter Pancakes
Directions
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Whisk flour, milk, gingersnaps, peanut butter, butter, sugar, egg, baking powder, ginger, salt, and cinnamon together in a bowl until smooth batter forms.
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.