¾cupchopped peanuts(optional but highly recommended)
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Preheat electric griddle to 375°F or a non-stick frying pan over medium-low heat.
Whisk together the melted peanut butter and eggs until smooth.
Add in the buttermilk and whisk until smooth. You may need to use a spatula to scrape some peanut butter/egg mixture off the side of the bowl. Add in the water and vanilla then whisk until smooth.
Add the flour, sugar, baking powder and salt then whisk until smooth.
Stir in the chopped peanuts, if using.
Allow the batter to rest for 5 minutes.
Drop by spoonfuls onto the preheated griddle/pan. Gently spread the batter slightly, being careful not to deflate the air bubbles. Cook on the first side for 3 ½ to 4 minutes, or until golden brown on the bottom. Flip and cook for a further 2-3 minutes.
Makes 18-20 pancakes
Peanut butter pancakes can be made ahead of time and stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Freeze these pancakes in an airtight storage container or in a freezer bag with parchment paper between the layers to keep the pancakes from sticking to each other.
Microwave peanut butter pancakes until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. Covering the sheet pan with foil keeps the pancakes from getting dry in the oven.