10 ingredients & 20 minutes. These Blueberry Peanut Butter Pancakes are super tasty and soft. Peanut-butter-y, sweet, and fruity.
Combine flour, baking powder, sugar, and salt in a big mixing bowl and stir to combine. Set aside.
In another bowl, whisk together peanut butter, egg, milk, heavy cream, and vanilla* by hand until combined.
Make a well in the flour and pour the egg mixture in the middle. Beginning from the middle to the edges, whisk continuously until smooth, and no lumps remain. Fold in blueberries.
Heat a non-stick skillet over medium-high heat. Use about 1/4 - 1/2 cup of batter per pancake. Depending on which size you prefer. Cook until little bubbles form on the surface, flip and continue to cook until pancake is browned. Repeat until you are running out of batter. Serve immediately with syrup, peanut butter, and blueberries on top.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.