I came up with this recipe one morning when I was feeling experimental. If you love ginger snap cookies with peanut butter you should try these! Try adding bananas and crushed gingersnaps to the pancakes once cooked. Warm maple syrup completes the recipe. Enjoy!

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Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
6
Yield:
6 pancakes
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour, milk, gingersnaps, peanut butter, butter, sugar, egg, baking powder, ginger, salt, and cinnamon together in a bowl until smooth batter forms.

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  • 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

300 calories; protein 8.2g 16% DV; carbohydrates 38g 12% DV; fat 13.3g 21% DV; cholesterol 51.3mg 17% DV; sodium 756.4mg 30% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/22/2017
The batter mixed up well, and although a bit thick, they cooked fine. The pancakes were a little heavy, but okay. The peanut butter flavor was predominate. These were tough to rate for me. Overall, the pancakes looked nice and tasted fine, but they weren't a favorite. I encourage people to try them, because you may like them. Read More
(1)
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