Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Peanut Butter-Stuffed Pancakes Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 29, 2020 Rate PRINT Share Prep Time: 45 mins Total Time: 1 hr 45 mins Servings: 4 Cut into these airy pancakes and you'll discover a delicious surprise -- a crunchy peanut butter center. Ingredients ⅔ cup chunky peanut butter 1 tablespoon packed light brown sugar 2 cups unbleached all-purpose flour 2 tablespoons granulated sugar 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 2 cups buttermilk 1 ½ teaspoons fresh lemon juice 2 large eggs 2 tablespoons unsalted butter, melted and cooled 1 teaspoon safflower oil Sliced strawberries and pure maple syrup, for serving Directions Mix peanut butter with light brown sugar. Drop 2 teaspoons at a time on a parchment-lined baking sheet. Spread into disks with a spoon; freeze 1 hour. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, lemon juice, eggs, and butter. Make a well in dry ingredients; stir in wet mixture until lumpy and just combined. Let rest 10 minutes. Preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film. Drop 2 tablespoons batter in skillet; top with 1 peanut butter disk and cover with 2 more tablespoons batter. Cook 3 to 4 minutes per side. Transfer finished pancakes to oven to keep warm. Serve with strawberries and maple syrup. Armando Rafael Originally appeared: Martha Stewart Living, May 2017 Rate It PRINT