Reviewed: Apr. 11, 2012

i loved the way it came out but i made adjustments... i didn't have crunchy peanut butter so i used creamy peanut butter...added some cinnamon and a pinch of vanilla... lastly i only added 1 tablespoon of baking powder since some reviews said it tasted bitter and to much baking powder will do that... after these adjustments they were perfect for me fluffy and yummy :)

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Reviewer:

Lilly K

Cooking Level: Intermediate

Home Town: Canoga Park, California, USA

Living In: Northridge, California, USA

Reviewed: Feb. 15, 2012

After reading the other advice I used a little less than a Tbsp of baking powder and 2 eggs. I also only have all natural peanut butter. I thought the pancakes came out tasting fairly boring, maybe because Jif pb has more salt than mine? Tried compensating by adding some sale but also added chocolate - one of them helped but I don't know which! They were fine, but not over-the-top delicious by any means.

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Reviewer:

rachel

Reviewed: Feb. 14, 2012

Super! Top of my pancake recipe list, for sure. Unbelievable fluffy and the perfect sweetness if you use no-sugar-added real chunky salted peanut butter. I'm really amazed, they are so good!

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Reviewer:

Veronica O'Neil

Reviewed: Jan. 3, 2012

I served a brunch for 30 people, and had these pancakes as the second course. I've used this recipe 3 or 4 times now. I listened to what everyone said and scaled back on the baking powder. I replaced JIF with ground up peanut butter chips, adding them with the dry ingredients. To say that the pancakes were a success is an understatement! People LOVED them! I made a raspberry maple syrup to go with them like a PB&J sandwich. Don't trust the serving size, to make enough for 30 people, I had to calculate a recipe for 190 servings.

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Reviewer:

Amanda

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Reviewed: Oct. 23, 2011

Great texture, but rather bland. Peanut butter taste is very muted. Probably won't make again.

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Reviewer:

DanieLove

Cooking Level: Intermediate

Home Town: Davenport, Iowa, USA

Living In: Joplin, Missouri, USA

Reviewed: Sep. 23, 2011

Very fun and easy to make. I used creamy peanut butter instead of crunchy because I have a tactile deficient child at home. And all my kids (and myself) adore it! Well done.

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Reviewer:

starrae02

Reviewed: Apr. 30, 2011

Alright, not worth the time, they puffed up beautifully, then went flat. They were so light, that they fell apart to easily.

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Reviewer:

jroy

Cooking Level: Expert

Living In: Palmer, Nebraska, USA

Reviewed: Apr. 16, 2011

We love peanut butter, but these pancakes just got so-so reviews at our house. Perhaps they would be better as an evening treat coated with powdered sugar, but as a morning pancake, they just weren't right. We used creamy peanut butter (no crunchy lovers) and it changed the pancake texture to more closely match that of the peanut butter. Adding butter on top of the pancake helped, but none of us could quite combine the peanut butter smell and taste with maple syrup.

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Reviewer:

DAWS1996

Reviewed: Apr. 14, 2011

I used whole wheat white flour and cut the baking powder down to only one tablespoon. These pancakes were very easy though the serving suggestion was way off. It made enough pancakes for my two kids and husband. My kids especially liked these pancakes--they ate them with my homemade strawberry freezer jam.

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