Gingersnap Peanut Butter Pancakes


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!

Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
6 pancakes


  • 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)

300 Calories
13g Fat
38g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 300
% Daily Value *
Total Fat 13g 17%
Saturated Fat 6g 30%
Cholesterol 51mg 17%
Sodium 756mg 33%
Total Carbohydrate 38g 14%
Dietary Fiber 2g 6%
Total Sugars 11g
Protein 8g
Calcium 212mg 16%
Iron 2mg 12%
Potassium 183mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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