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, and salt then whisk until smooth. Add the baking powder. Whisk just until the baking powder is incorporated.
Allow the batter to rest for 5 minutes.
Drop by spoonfuls onto the preheat 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 an additional 2-3 minutes.
Peanut Butter Whipped Cream Instructions
Place all whipped cream ingredients in a medium sized bowl. Using the whisk attachment on a hand mixer, beat until the mixture becomes stiff.
To Assemble the Pancakes
Top the pancakes with the peanut butter whipped cream and chopped peanuts.
Makes about 15 pancakes.
Leftovers can be stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months. You can store the peanut butter whipped cream in the fridge for a day.
Freeze the pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep the pancakes from sticking to each other.
Microwave leftover 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. If you’re reheating pancakes from frozen, add a few extra minutes to the cooking time.