Gingersnap Peanut Butter Pancakes
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Ingredients20 m servings 300 cals
Original recipe yields 6 servings (6 pancakes)
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 300 calories; 13.3 g fat; 38 g carbohydrates; 8.2 g protein; 51 mg cholesterol; 756 mg sodium. Full nutrition
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