If you're looking for extremely easy pancakes that are soft, fluffy, light, and pack extra protein, look no further than this recipe. You don't have to go out for buttermilk but can still enjoy the lovely taste of buttermilk pancakes with this mix--just add water. Peanut butter and maple syrup meld to create a decadent, rich topping that the warm pancakes soak up beautifully. I garnished the pancakes with bananas and chocolate chips.

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Recipe Summary

prep:
5 mins
cook:
15 mins
additional:
5 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • To a medium bowl, add the pancake mix, water, and banana, and whisk to combine; don't overmix. Batter will be slightly lumpy and on the thicker side. Let batter stand 2 minutes.

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  • Heat a griddle to 375 degrees F (medium heat) or heat a nonstick skillet over medium heat and generously spray with cooking spray.

  • Add slightly less than 1/4 cup batter per pancake onto griddle.

  • Cook pancakes about 2 minutes per side, or until golden brown, turning once. Place pancakes on a serving platter or plates; set aside.

  • To a microwave-safe glass measuring cup or bowl, add the maple syrup and peanut butter and heat for 30 to 60 seconds, or until mixture is warmed through and can be stirred smooth. Drizzle over the pancakes and top with chocolate chips.

Tips

Substitute milk for water if desired.

Nutrition Facts

234 calories; protein 8g; carbohydrates 38g; fat 6.8g; sodium 252.9mg. Full Nutrition
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