How to Make Peanut Butter Pancake (Traditional & Healthy Version)
Peanut Butter Pancake, known locally as 'min jiang kueh' or peanut pancake, is a beloved staple in Singapore's vibrant kopitiam (coffee shop) culture. This breakfast treat brings together the fluffy, chewy texture of traditional pancakes with a fragrant, nutty peanut butter filling. Often enjoyed alongside a cup of kopi or teh, it’s a comforting start to the day for many Singaporeans. The dish reflects Singapore’s unique fusion food scene, blending Chinese-style pancakes with the rich, creamy taste of peanut butter. Hawker stalls across the island serve up their own versions, sometimes adding sugar, roasted peanuts, or even a touch of condensed milk for extra indulgence. This recipe offers a healthier, modern twist by using whole wheat flour and natural peanut butter, making it suitable for today's health-conscious foodies while preserving its nostalgic taste. Whether you’re looking to relive fond childhood memories or discover a new breakfast favorite, this peanut butter pancake is a satisfying and authentic way to experience Singaporean hawker cuisine.
Ingredients
Step-by-step instructions
Step 1 · In a large mixing bowl
In a large mixing bowl, whisk together whole wheat flour, baking powder, baking soda, and salt.
Step 2 · In another bowl
In another bowl, beat the egg and mix in low-fat milk. Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 3 · Let the batter rest for 5 minutes to allow bubbles to form for a li...
Let the batter rest for 5 minutes to allow bubbles to form for a lighter pancake.
Step 4 · Heat a non-stick pan over medium-low heat and brush with vegetable oil
Heat a non-stick pan over medium-low heat and brush with vegetable oil. Pour half the batter onto the pan, spreading it to about 15cm diameter.
Step 5 · Cook until bubbles form on the surface (about 4-5 minutes)
Cook until bubbles form on the surface (about 4-5 minutes), then sprinkle 1 tbsp raw sugar and 1 tbsp chopped peanuts evenly. Cover with lid for 2 minutes.
Step 6 · Spoon 2 tbsp natural peanut butter over the surface
Spoon 2 tbsp natural peanut butter over the surface. Fold the pancake in half to seal the filling, then remove from pan.
Step 7 · Repeat with the remaining batter and filling for the second pancake
Repeat with the remaining batter and filling for the second pancake.
Step 8 · Serve warm
Serve warm, cut into slices if desired. Enjoy with kopi or teh for a true kopitiam experience.
Why this recipe is healthy
By choosing whole wheat flour over white flour and opting for natural, unsweetened peanut butter, this recipe significantly reduces refined carbohydrates and unhealthy fats. The use of minimal oil and sugar, alongside the inclusion of roasted peanuts, ensures a nutrient-dense, heart-healthy breakfast. It's vegetarian and easily adaptable for vegan diets, fitting well into balanced meal plans for weight management and general wellness.
A note on tradition
Peanut Butter Pancake is a nostalgic breakfast enjoyed by Singaporeans across generations, especially at neighborhood kopitiams and hawker centres. Traditionally filled with ground peanuts and sugar, this pancake has evolved with fusion influences like peanut butter, reflecting Singapore’s openness to global flavors. It’s a popular morning or tea-time treat, often eaten warm with local coffee or tea, and remains a symbol of Singapore’s rich hawker food heritage.