Instructions

01
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
02
In a separate medium bowl, whisk eggs, milk, melted butter, and vanilla until smooth.
Herb says
This is the wet team meeting the dry team, always combine them separately first for maximum fluff.
03
Pour the wet ingredients into the dry and whisk gently just until combined. Some lumps are fine, overmixing will make the pancakes tough.
04
In a small microwave-safe bowl, warm the peanut butter for 15-20 seconds until pourable but not hot.
Herb says
Heating peanut butter makes it swirl-able, it’s peanut butter’s moment to shine.
05
Pour the batter into a large measuring cup or use a ladle for easy pouring.
06
Heat a large nonstick skillet or griddle over medium heat. Brush lightly with butter.
07
For each pancake, pour 1/4 cup batter onto the skillet. Immediately drizzle about 2 teaspoons of warm peanut butter in a spiral over each pancake. Swirl gently with a toothpick or skewer.
08
Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook another 1-2 minutes until golden brown.
Herb says
Wait for those bubbles, they’re the pancake’s way of waving at you that it’s ready to flip.
09
Repeat with remaining batter and peanut butter, brushing skillet with more butter as needed.
10
Stack pancakes on plates and drizzle generously with honey or maple syrup. Serve warm.

HERB