Enjoy super-fluffy pancakes, powered by protein-packed peanut butter for a nutty twist.

Fold in chopped fresh strawberries, or chocolate chips if youre in the mood for something a little sweeter.

Gently whisk the buttermilk mixture into the flour mixture until a slightly lumpy, thick batter forms.

a recipe photo of the Peanut Butter–Strawberry Pancakes

Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel

Gently fold in butter.

Let stand at room temperature for 5 minutes.

Using a paper towel, lightly coat a large nonstick skillet or griddle with oil.

the ingredients to make the Peanut Butter–Strawberry Pancakes

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel

Place over medium heat.

Fold strawberries (or chocolate chips) into the batter.

Cook until bubbles pop on top, edges appear dry and bottoms are golden, 4 to 5 minutes.

a step in making the Peanut Butter–Strawberry Pancakes

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel

Flip and cook until puffed, fluffy and golden on the bottom, about 2 more minutes.

Garnish with peanut butter and serve with maple syrup, if desired.

To reheat: Arrange frozen pancakes in a single layer on a microwave-safe plate.

a step in making the Peanut Butter–Strawberry Pancakes

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel

Microwave on High until heated through, about 1 minute.