Pancakes with Gingersnap Peanut Butter

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Pancakes with Gingersnap Peanut Butter

Gingersnap Peanut Butter Pancakes

Published on June 19, 2020

  • 1 ½ cups all-purpose flour

  • 1 ¼ cups whole milk

  • ¼ cup crushed gingersnap cookies (Optional)

  • 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

  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.

Nutrition Facts (per serving)

300Calories13g Fat38g Carbs8g Protein
Nutrition FactsServings Per Recipe6Calories300% Daily Value *Total Fat13g17%Saturated Fat6g30%Cholesterol51mg17%Sodium756mg33%Total Carbohydrate38g14%Dietary Fiber2g6%Total Sugars11gProtein8gCalcium212mg16%Iron2mg12%Potassium183mg4%

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