Cornmeal Peanut Butter Pancakes
Fluffy cornmeal peanut butter pancakes combine sweet orange flavor with hearty texture, perfect for a quick breakfast or brunch that appeals to both kids and adults.
Ingredients
Instructions
- Mix all dry ingredients together: cornmeal, baking powder, dry milk powder, all-purpose flour, dry egg mix.
- Mix orange juice and peanut butter together until well combined.
- Add the wet mixture to the dry ingredients and stir until the batter is wet and lumpy.
- Add more orange juice if needed to reach desired consistency.
- Cook pancakes on a preheated griddle or skillet until golden brown on both sides.
Tips & Substitutions
For a fluffier texture, consider using buttermilk instead of orange juice, or add a splash of vanilla extract for extra flavor. If you don't have dry egg mix, you can substitute with 2 tablespoons of fresh egg for each tablespoon called for. To enhance the nutty flavor, try adding chopped nuts or seeds to the batter.
Serving Suggestions
Serve these pancakes warm with a drizzle of maple syrup or honey. They pair beautifully with fresh fruit or yogurt for a balanced breakfast. For a delightful twist, try serving them alongside Mammaw'S Potato Chip Cookies for a unique brunch spread that combines sweet and savory flavors.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a toaster or microwave until warmed through. For optimal freshness, you can also freeze the pancakes and reheat them directly from the freezer using a toaster or skillet.
Nutrition & Diet Analysis (per serving)
Each serving of Cornmeal Peanut Butter Pancakes contains roughly 679 calories, with 23g protein, 110g carbohydrates, and 17g fat. It is an excellent source of protein (46% of the Daily Value), iron (36% of the Daily Value), and calcium (25% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 802mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, it may result in denser pancakes. Consider adding a bit more liquid to the batter to achieve the right consistency.
How can I make these pancakes vegan?
To make these pancakes vegan, substitute the dry egg mix with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based milk instead of orange juice. You can also use a nut or seed butter alternative for the peanut butter.
What toppings work well with cornmeal peanut butter pancakes?
These pancakes are versatile and can be topped with various ingredients. Consider adding sliced bananas, berries, or a dollop of almond butter. For a decadent touch, whipped cream or a sprinkle of powdered sugar can elevate the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).