I’m not kidding….SO GOOD!

As I have stated before, I LOVE Sunny Anderson’s recipes!  What do I love more than her recipes?  PEANUT BUTTER!  One morning a few months ago I wanted some pancakes.  Unfortunately, there wasn’t a box of mix in the pantry.  So sad.  Then I got online to research homemade pancakes and ran across this Peanut Butter Pancake recipe.  It was deliciously simple my friends.

Well, I made them again Sunday morning.  Just as good as the first time.  Although, this time, I ramped up the Peanut Butter content.  This redhead gets what she wants, and when she wants more PB, she gets it!  I luckily had enough leftovers for my breakfast at work Monday morning.  I took them and no one wanted to try them.  Now, I must say, I always have people wanting to try my food at lunch.  While heating the leftovers, I always grab 3 or 4 forks on the way back to the table for tasting.  It’s just how we do it.  We must remember this though, we all have some things that don’t quite sound good to us, but they are always worth the try.

Our household loves them and definitely thinks you should try making them on your own.  You can top them with anything you can think of.  The first time I heated some grape jelly on the stove and reduced it to a nice syrup texture.  Sunday morning I warmed some Sugar Free Polaner’s Raspberry Jam.  Monday morning, I topped them with fresh blueberries.  When I warmed them in the microwave at work, the blueberries popped open and made a nice topping.  In fact, I highly recommend the blueberries.  The recipe below includes Sunny’s topping recommendation (I preferred something easier).  Just get creative with it!


  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 egg
  • 1 cup plus 2 tablespoons milk, plus extra if needed to thin
  • 1/2 cup creamy peanut butter, melted
  • 2 tablespoons oil
  • 4 tablespoons butter
  • Blackberry Syrup, recipe follows


Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter. Serve pancakes with Blackberry Syrup.

Blackberry Syrup:

  • 2 pints fresh blackberries
  • 3/4 cup sugar
  • 1 cup water
  • 1 lemon, zested

In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.

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