I love pancakes, they’re one of my favorite breakfast foods! I like pancakes even better whenever someone else is cooking them for me! Why? Because whoever is making the pancakes is always the last one to eat them. Unless you have a massive griddle you’re slaving over the oven making 2 or 3 pancakes at a time. And if you’re like me, I prefer for everyone to grab a plate of hot fresh pancakes before they get cold. No one likes cold pancakes! So by the time all the pancakes are made and I’m able to make my plate, others are usually already finished eating.
When I came across this recipe, I thought to myself “how genius”! I couldn’t wait to give it a try. It’s great because you can customize the pancakes and make all of your family’s favorite flavor combinations! This recipe also doesn’t have a ton of sugar in it, just a little maple syrup…(and however much you use to top off your pancakes)! This recipe also uses whole-wheat flour, so you’re getting a little bit more nutrients instead of all of the flour being white flour. But the best part of the recipe is that you mix it, stick it in the oven, and ALL of the pancakes are made at once in one pan! My family thought this was a hit! We all enjoyed it and will be making this recipe anytime my family wants some homemade pancakes.
- 1 1/3 cups whole wheat flour
- 1 1/3 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 3 cups buttermilk
- 3 large eggs
- 1 tablespoon pure maple syrup, plus more for serving
- 1/4 cup unsalted butter, melted
- 2 tablespoons creamy peanut butter
- 3 tablespoons semi-sweet chocolate chips
- 1/3 cup fresh blueberries
- 2 tablespoons cream cheese, softened
- 1 tablespoon sugar
- Preheat oven to 500 degrees F. Coat an 18 x 13 inch rimmed baking sheet with cooking spray.
- Whisk first 5 ingredients in a large bowl. Set aside.
- Whisk buttermilk, eggs, and 1 tablespoon maple syrup in a medium bowl.
- Whisk wet ingredients into dry ingredients. Gentle whisk in melted butter. The batter will be lumpy. Let stand for 5 minutes.
- Meanwhile, microwave peanut butter in a small bowl in the microwave for about 20-30 seconds. Set aside.
- Whisk cream cheese and sugar in a small bowl until creamy. Set aside.
- Spread batter into prepared sheet pan. Drizzle the warm peanut butter over the upper left quadrant and swirl with a toothpick. Sprinkle chocolate chips over the upper right quadrant. Over the lower left quadrant, add blueberries and dollop with small mounds of the cream cheese mixture. Leave the lower right quadrant as a plain pancake, or customize to your liking!
- Place in the oven and immediately reduce temperature to 425 degrees F. Bake until the pancake is golden brown and a toothpick comes out clean. About 14 minutes. Cut into 12 pieces and serve with maple syrup.
Yum! This was so good! I loved actually sitting down with my family and enjoying these pancakes as they were eating them too! I hope you enjoy this recipe as much as we did!
Love always, JEN