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Peanut Butter Yogurt Pancakes

These delectable Peanut Butter Yogurt Pancakes are protein-packed, fluffy, and easy to customize, making them a perfect breakfast choice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder Ensure it's fresh for best results.
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup peanut butter
  • 1/2 cup plain yogurt
  • 1/2 cup milk Room temperature preferred.
  • 1 large egg Room temperature preferred.
  • 1 teaspoon vanilla extract
For Cooking
  • to taste butter or oil For greasing the skillet.

Method
 

Preparation
  1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a separate bowl, mix the peanut butter, yogurt, milk, egg, and vanilla extract until smooth.
  3. Add the wet ingredients to the dry ingredients, stirring until just combined, and don't worry about small lumps.
Cooking
  1. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
  2. Pour about 1/4 cup of the batter onto the skillet for each pancake.
  3. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
  4. Serve warm with your favorite toppings.

Notes

For variations, consider adding chocolate chips, fresh fruits, or a sprinkle of cinnamon to the batter. Store leftover pancakes in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.