Rosa Parks Pancakes Recipe

Who doesn't love a good pancake? These peanut butter pancakes are incredible and were adapted from a famous recipe by Rosa Parks.

Why You'll Love This Recipe

Pancakes are the best food in the world, I think. If you're a peanut butter lover, you've GOT to try these!

These pancakes are from the Rosa Parks, from her cache of personal papers where her handwritten recipe was on the back of a banking envelope. Parks' recipe are also referred to as "Featherlite Pancakes", which they totally are. In fact, the light texture is totally unexpected and one of the best things about these pancakes. (There's more about this great recipe and her inspiring story here).

Here's a few good reasons to make them:

• This pancake recipe is full of smooth peanut butter flavor, but are light and bouncy, not heavy and dense.

• Banana's are optional in this recipe, but why not? They are so good!

  

  For the full recipe and list of instructions, please scroll down to the recipe card below.

  This recipe is easy, and there's nothing tricky about it! The key ingredients are:

  • Peanut Butter: Just a third cup peanut butter. Smooth, please.

  • Eggs: Room temperature is best

  • Flour: A cup of all purpose flour for structure

  • Milk: A little more than a cup of whole milk is needed for this recipe

  • Baking Powder & salt: Just a half teaspoon of salt and some baking powder to keep these pancakes light!

  • Butter: I believe it's illegal to have pancakes without butter, not totally sure :)

  • Banana: Sliced in all their glory.

  

  For the full list of ingredients and instructions, please scroll down to the recipe card below.

  1. Whisk the dry ingredients together in a large mixing bowl

  2. Mix the wet ingredients with a spoon in a separate bowl, medium-sized

  3. Transfer the wet ingredients to the dry ingredients

  4. Spoon the batter onto a hot griddle with melted butter

  5. Cook on both sides over medium high heat

  6. Serve hot with warm maple syrup and sliced bananas on top!

• Make sure your skillet is hot before adding the pancake batter. This will help them set up quickly and give you a nice golden color

• Warm up some maple syrup to serve alongside these pancakes (I zap in the microwave for a few seconds)

• Pancakes are extra good with some turkey sausage or crispy bacon and hot coffee.

• If you're making these for several people, add a small bowl of beautifully cut fresh fruits to serve alongside.

  

  What if I don't like bananas?

  No problem! Just leave them off. The bananas aren't in the batter, they are just sliced on the top.

  Can I use some other fruit besides bananas?

  You can! Try strawberries, raspberries or blueberries, and experiment with what you like!

  Can leftover pancakes be eaten later?

  Sure! Whenever there are leftover pancakes (which isn't often) just warm them for a few seconds in the microwave and smear with more peanut butter or the topping of your choice. I like to roll them up to eat on the run, too.

Rosa Parks Pancakes Recipe

This Rosa Parks Featherlite Pancakes Recipe is easy, fluffy, and they taste incredible.

Course: Breakfast

Total Time: 30 minutes

Ingredients

• ▢ 1 cup Flour, all-purpose

• ▢ 2 tablespoons Baking Powder

• ▢ ½ teaspoon Salt

• ▢ 2 tablespoons Sugar

• ▢ 1 Egg, large room temperature

• ▢ 1 ¼ cup Milk, whole

• ▢ ⅓ cup Peanut Butter, creamy

• ▢ ½ teaspoon Pure Vanilla Extract

• ▢ 1 tablespoon Canola Oil

• ▢ 1 Banana, sliced

• ▢ Maple Syrup, for serving

Instructions

• Combine the dry ingredients a large mixing bowl, the flour, baking powder, salt, sugar.

• In a separate, medium mixing bowl, combine the egg, milk, peanut butter and vanilla extract. Whisk the wet ingredients together until combined.

• Pour the wet ingredients over the dry ingredients and mix until just combined.

• Add the canola oil to a non-stick skillet and heat on medium high heat (275 degrees.) Spoon one-fifth of the batter into the pan making a roughly 4 " pancake.

• Cook each pancake for about 2 minutes, until the edges start to bubble and look a little dry.

  Lift the pancake using a thin spatula to carefully flip the pancake to the other side. Continue cooking for another 2 – 2 1/2 minutes until golden brown.

• Repeat with the rest of the batter. Serve with sliced bananas on top and warm maple syrup.

Notes

• Use non-dairy milk instead of whole milk if you’d like.

• You can double this batter to make more pancakes too.

• Banana’s are optional in this recipe, but taste great.