Description
Fluffy, tender pancakes topped with a rich, nutty peanut caramel sauce for a comforting and indulgent breakfast or brunch treat.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp sugar
- 1/4 tsp salt
- 2 eggs
- 1 1/4 cups milk or buttermilk
- 1 tsp vanilla extract
- 3 tbsp butter, melted
- For the peanut caramel sauce:
- 1/2 cup caramel sauce (or 1/2 cup sugar, 2 tbsp butter, 1/4 cup cream)
- 1/4 cup creamy peanut butter
- Crushed peanuts (optional, for topping)
Instructions
- In a mixing bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- In a separate bowl, whisk eggs, milk, vanilla extract, and melted butter.
- Combine wet and dry ingredients gently until just mixed. Let the batter rest for 5 minutes.
- Heat a non-stick skillet over medium heat and lightly grease with butter.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- For the sauce: Warm the caramel sauce in a saucepan or make from scratch by melting sugar, butter, and cream. Stir in peanut butter until smooth.
- Stack pancakes on a plate and drizzle generously with peanut caramel sauce. Top with crushed peanuts if desired.
Notes
- Let batter rest before cooking for extra fluffiness.
- Use low heat for even cooking and to prevent burning.
- Stir peanut butter into warm caramel to blend smoothly.
- Cool pancakes on a wire rack to prevent sogginess.
- Store extra sauce for use on desserts like ice cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes with sauce
- Calories: 410
- Sugar: 18g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 90mg