Whole Wheat Pancakes with Peanut Butter Syrup


This weekend was a perfect mix of relaxing and busy. Saturday started with a 7 mile run and a few hours of wedding planning with the best wedding consultant I know- my mom! Next up was coffee with my wonderful friend Kerri who is getting married in less than 3 months! We had so much fun talking about wedding planning and decorating our future newlywed apartments. I feel like we were just in 9th grade choir class talking about what dresses we were wearing to homecoming and now here we are talking about what our first few years of marriage will be like. Where did the time go? And here we are on Sunday, ready to ease into the morning with the perfect weekend meal. Pancakes. Breakfast is by far my favorite meal of the day. And though I love my weekday oatmeal or cereal, I have the firm belief that Sundays are for pancakes. With a little more time on the weekends, you can easily whip up some deliciously decadent tasting pancakes as you ease into your morning. The only problem with most pancake recipes is that they leave me feeling hungry an hour or two later. So I went in search of a recipe with a bit more fiber and protein. And this is when I stumbled upon Greek Yogurt pancakes. Recipes for these “delicious” pancakes are all over food blogs and Pinterest so I thought I would give them a try. And I gotta say…I was pretty disappointed. No matter how long I cooked them they still tasted like uncooked batter and I couldn’t eat more than a bite without feeling like I was eating raw dough. So into the trash can went my Greek yogurt pancake batter. And though my pancake batter went away, my craving for pancakes did not. But luckily, I have a fantastic recipe for whole wheat pancakes that are both delicious and filling. In lieu of sugary maple syrup, I topped mine with a PB2 syrup. As I mentioned before, PB2 is powdered peanut butter that has 85% less fat and calories than traditional peanut butter. When mixed with water and a little honey, you can create a peanut butter syrup that is around 50 calories per serving. So there you have it. A delicious and healthy recipe to satisfy any pancake craving. Happy Sunday!

Ingredients: Makes 8 pancakes, Adapted slightly from Skinny Taste

  • 1 cup whole wheat flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon sugar
  • 1 egg
  • 1 cup almond milk (or regular milk)

PB2 “Syrup”: Makes 2 servings

  • 1/4 cup powdered peanut butter or PB2
  • 2-3 tablespoons water
  • 1 teaspoon honey
  • 1/2 teaspoon cinnamon


  1. Place all ingredients into a large bowl and mix well until no lumps remain
  2. Heat a large skillet over medium heat and spray with cooking spray
  3. Pour 2-3 tablespoons full per pancake onto skillet and cook through on each side
  4. To make the PB2 syrup, place PB2 and water into a small bowl and stir, adding more water until mixture has the consistency of maple syrup
  5. Stir honey & cinnamon into PB2 syrup and drizzle over cooked pancakes



3 thoughts on “Whole Wheat Pancakes with Peanut Butter Syrup

  1. Pingback: Mother’s Day Recipe Round Up | Miss Petite Sweets

  2. Pingback: Best Posts of 2013 | Miss Petite Sweets

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