Agile in the kitchen

Apple and peanut butter pancakes

On a textured background a black matte plate, two pancakes and five slices of apple drizzled with honey.
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Salty, crunchy peanut butter with the sweetness of a shredded apple, these apple and peanut butter pancakes are a hit on the brunch table. Drizzle some honey or syrup over them and decorate with some thinly sliced apples.

On a pink textured background, a red and white gingham cloth in the lower left corner, in the middle a glass of milk, a bowl of flour, an egg, an apple, a teaspoon filled with baking powder and a small bowl of peanutbutter.
Ingredients for peanut butter and apple pancakes.

To add extra fiber in to the pancakes, I shred the apple with the peel still on. It saves me some time in the kitchen prepping, but also it does add some more fibers in the dish. Another perk is that it cuts down on food waste. However you can peel your apples first if that is your preference.

On a black plate, a standing grater, with some grated apple and an untouched apple.
Shredded apple on a plate

Batch cooking pancakes

With this recipe, using one egg gives you about four pancakes, depending on how large you make them. If you need more, the recipe scales really well so it is easy to double or triple it for the whole family or to put away in the freezer for a later day.

On a textured background, an orange bowl with eggs beaten
Beaten eggs for pancake batter

Substitutes

If you do not have apples at home, try the same recipe using pears.

I often substitute plain white flour with oat flour, to get some extra fibers in my diet. These pancakes works really well to make with a mix of white flour and oat flour. I am sure you can try any other flour that you have at home and use on regular basis. You might have to change how much or how little flour to use to get the right consistency. It should be the consistency of a thick batter, but still be able to pour easily into a frying pan.

Freezable

These pancakes are very convenient to freeze to have on hand for a later day. If you have the space in your freezer, freeze them flat on a cookie sheet and put them together in a bag once frozen. If you do not have the space, then freeze them with a sheet of parchment paper the size of your pancake, in between each pancake. This way, you can take out just as many as you need.

The pancakes will last up to three months in the freezer, depending on how well they are packaged. Make the packaging as airtight as possible to avoid freezer burns.

On a deep pink textured background, a black matte plate with a red and white gingham cloth underneath. On the plate two pancakes and five slices of apple drizzled with honey.
Peanut butter and apple pancakes on a plate

Variations

Last week I published a similar recipe for apple and cinnamon pancakes that were a hit. Other variations are my no waste banana waffles, made with bananas that are about to go bad, saving them from the compost.

For thin pancakes, try my Christmassy saffron pancakes or these ones with lemon and orange, do not forget to add the delicious citrus syrups to pour on top.

Looking for other apple recipes? Try my easy puff pastry apple cups or make some spicy apples with cinnamon and cloves.

On a textured background a black matte plate, two pancakes and five slices of apple drizzled with honey.
Print Recipe

Apple and peanut butter pancakes

Salty, crunchy peanut butter with the sweetness of a shredded apple, these apple and peanut butter pancakes are a hit on the brunch table. Drizzle some honey or syrup over them and decorate with some thinly sliced apples.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: apples, peanut butter
Servings: 4 pancakes

Ingredients

  • 1 egg
  • 100 ml milk
  • 1 apple shredded
  • 4 tsp crunchy peanut butter
  • 100 ml flour
  • 1 tsp baking powder
  • 1 tbsp butter

Instructions

  • Whisk egg and milk add shredded apple and peanut butter.
  • Whisk peanut butter vigorously so it mixes with the other ingredients.
  • Add your flour and baking powder, stir so everything mixes.
  • Melt butter in your frying pan, and carefully pour into your batter.
  • Fold in your butter.
  • Take 50 ml of your batter and pour into hot frying pan.
  • Let brown on one side until bubbles ‘pop’ on the other side, flip over.
  • Serve with apple slices and a big cup of coffee.

One response to “Apple and peanut butter pancakes”

  1. Apple and cinnamon pancakes – Agile in the kitchen

    […] not your favourite? Try my apple and peanut butter pancakes instead. Or why not try my banana saving, no waste cooking, banana […]