We’ve been turning a lot of things into pancakes recently, but I’m not complaining. Nutter Butters are a highly underrated cookie, but are making a comeback in the form of these mouthwatering pancakes. And yes, I did eat all the leftover fluff.
Nutter Butter Pancakes
- Prep Time:15 min
- Cook Time:5 min
- Total Time:20 min
- Servings:~ 4 servings
- Medium
- 12 pack nutter butters
- 1/3 cup all purpose flour
- 1/4 cup cocoa powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 pinch salt
- 1 egg
- 4 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup buttermilk
- 2 tablespoon melted butter (filling)
- 1/4 cup powdered sugar (filling)
- 1/2 cup marshmallow fluff (filling)
- 1/2 cup peanut butter (filling)
- 1 teaspoon vanilla extract
Ingredients
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Step 1
Separate nutter butter cookies, put cookies in ziplock bag and crush.
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Step 2
In a medium size bowl, mix together flour, cocoa powder, a pinch of salt, baking powder, and baking soda.
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Step 3
In another bowl, mix together egg, vanilla extract, vegetable oil, granulated sugar, and brown sugar.
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Step 4
Mix the two bowls together with buttermilk and nutter butter. This is your pancake mix.
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Step 5
Oil your pan and put on medium-high heat. Cook your pancakes until the top side is covered in bubbles. Flip and cook for two more minutes.
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Step 6
In another bowl combine butter, powdered sugar, fluff, peanut butter, vanilla extract, and cookie filling.
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Step 7
Alternate between pancakes and filling and stack ’em ’till there’s nothing left. Enjoy!