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    Home » Real Food » Breakfast Recipes » Peanut Butter Pancakes

    Peanut Butter Pancakes

    By Kristen Chidsey | 21 Comments | Published July 29, 2019 | Updated September 22, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    These delicious and fluffy peanut butter pancakes are topped with a strawberry syrup for an irresistible peanut butter and jelly pancake.  Omit the strawberry sauce, and you have delicious peanut butter pancakes that are great topped with chocolate or maple syrup!

    These Peanut Butter Pancakes are light and fluffy and infused with peanut butter. Serve peanut butter pancakes plain or with fresh strawberry syrup for a delicious twist on peanut butter and jelly.

    Peanut Butter Pancakes topped with strawberry sauce.

    Peanut Butter Pancakes

    Classic pancakes have been jazzed up with a hefty dose of peanut butter to create the most delicious, light, and fluffy Peanut Butter Pancakes.

    Each bite has a distinctive peanut butter flavor, that is delicious when paired with maple syrup, chocolate sauce, or fresh strawberry sauce, for a spin on a PB&J sandwich.

    These pancakes put a tasty spin on a classic pancake breakfast and are perfect for peanut butter lovers.

    Notes on Ingredients

    • Flour: Use either all-purpose, whole white wheat, or gluten-free 1:1 flour blend.
    • Milk: Buttermilk is best for pancakes. But there is no need to purchase buttermilk, you can easily make your own using regular or non-dairy milk mixed with vinegar.
    • Egg: If you need your pancake to be egg-free, I have had success preparing this batter with using a flax egg substitute.
    • Peanut Butter: Instead of adding oil or butter to the pancake batter, peanut butter gives the pancakes all the fat content they need. Just be sure to select a creamy, natural peanut butter that needs refrigeration for best results.
    • Maple Syrup: I add a tiny bit of maple syrup to the batter to help sweeten the pancakes and to bring out the peanut butter flavor. You can omit or use 1 tablespoon of granulated sugar in place of the maple syrup. Keep in mind that you may just need a tablespoon or two more of milk to thin the batter.

    How to Make Peanut Butter Pancakes

    Step One: Prepare Pancake Batter

    • If needed, prepare homemade buttermilk by mixing together the milk and vinegar. Let the mixture sit while you prepare dry ingredients, which will give the milk time to react to the acid.
    • Sift flour, baking powder, baking soda, and salt over a large mixing bowl. I find it is best to sift the dry ingredients together to prevent lumps of baking soda or baking powder. Of course, you can simply whisk the dry ingredients together, but that is not fool-proof for preventing lumps.
    • In a separate bowl, mix together the maple syrup, milk mixture, egg, and peanut butter until smooth and well combined.
    • Add the wet ingredients to the flour mixture and fold together until the flour is fully moistened. It is okay if a few tiny lumps remain in the batter. You don't want to overwork the batter, just ensure everything is evenly combined.
    Peanut Butter Pancake Batter in a mixing bowl next to strawberries and jar of peanut butter.

    Step Two: Cook Pancakes

    • Preheat a griddle or non-stick frying pan over medium heat. Grease with butter or non-stick spray.
    • Using a ¼ cup measuring cup, pour prepared pancake batter unto heated, greased pan.
    • Cook until small bubbles form on the surface. Flip and cook for an additional 1-2 minutes.
    • Remove pancakes from the pan and serve warm with syrup or strawberry sauce.
    Peanut Butter Pancakes on white plate with strawberry sauce and fresh strawberries.

    How to Make Strawberry Syrup

    If desired, prepare a simple, fresh strawberry sauce to serve with these Peanut Butter Pancakes in place of maple syrup.

    • Combine lemon juice, strawberries and maple syrup in a saucepan over medium-high heat.
    • Bring to a boil and reduce heat. Simmer for about 10 minutes, or until strawberries have broken down and the sauce has thickened.

    Additional Serving Ideas

    • Add chocolate chips to the pancake batter before cooking.
    • Serve with sliced bananas and maple syrup for Peanut Butter Banana Pancakes.
    • Warm up jelly to serve with these pancakes for a short-cut homemade pancake topping.
    • Serve with maple syrup.
    • Mix ½ cup of creamy peanut butter with ¼ cup maple syrup and microwave for 30-45 seconds. Drizzle over the pancakes for double the peanut butter flavor.
    • Top with chocolate syrup before serving.

    More Favorite Pancake Recipes

    • Whole Wheat Pancakes
    • Banana Oatmeal Pancakes
    • Strawberry Pancakes
    • Chocolate Chip Pancakes
    • Dutch Baby Pancake

    If you tried out these Peanut Butter Pancakes, I would love for you to leave a review and comment below.

    Stack of peanut butter pancakes topped with strawberry sauce and peanut butter syrup.

    Peanut Butter Pancakes

    Fluffy peanut butter pancakes are a delicious classic pancake recipe infused with peanut butter. Delicious served plain or with jelly topping--for Peanut Butter and Jelly Pancakes.
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8 servings
    Calories: 193kcal
    Author: Kristen Chidsey

    Ingredients

    Peanut Butter Pancakes

    • 1 ½ cups flour
    • 3 ½ teaspoons baking powder
    • ¼ teaspoon baking soda
    • 1 tsp salt
    • ⅓ cup natural peanut butter
    • 1 tablespoon distilled vinegar
    • 1 ¼ cup milk dairy or non-dairy
    • 3 tablespoons pure maple syrup
    • 1 teaspoon vanilla extract
    • 1 egg
    • Butter or nonstick spray for greasing pan

    Strawberry Syrup

    • 4 cups strawberries hulled and halved
    • juice of 1 lemon
    • 2 tablespoons maple syrup
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    Peanut Butter Pancakes

    • In small bowl, mix together vinegar and milk of your choice. Let sit while preparing dry ingredients. (Omit this step if using buttermilk.)
    • Sift or whisk together flour, baking soda, baking powder and salt.
    • Add peanut butter, egg, and vanilla to milk mixture and mix until well incorporated. Add this mixture to dry ingredients and milk until just combined. Feel free to add in 1 tablespoon additional milk if you feel the pancake batter is too thick.
    • Preheat a griddle or non-stick pan over medium heat. Spray or grease pan with butter.
    • Once pan is heated, ladle pancake batter unto pan, using ¼ cup measuring cup.
    • Cook pancakes until bubbles form on top of surface and then carefully flip. Cook for another 1-2 minutes and remove from pan.

    Strawberry Syrup

    • Combine lemon juice, strawberries and maple syrup in a saucepan over medium-high heat. Bring to a boil and reduce heat. Simmer for about 10 minutes, or until strawberries have broken down and sauce has thickened.

    Notes

    Peanut Butter: All-natural peanut butter that needs refrigeration is best for this recipe, as it is thin and blends into batter easily.
    Flour: All-purpose, whole white wheat of gluten-free 1:1 flour blend can be used.
    Milk: Dairy or non-dairy milk can be used. 
    Buttermilk Substitution: If using buttermilk in place of the milk, omit vinegar. 
    Store leftover cooled pancakes in between layers of parchment paper in the refrigerator for up to 4 days. 

    Nutrition

    Calories: 193kcal | Carbohydrates: 28g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 367mg | Potassium: 400mg | Fiber: 1g | Sugar: 8g | Vitamin A: 108IU | Calcium: 161mg | Iron: 2mg
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Diane

      August 16, 2021 at 12:15 pm

      Could you use PB2?

      Reply
      • Kristen Chidsey

        August 16, 2021 at 8:50 pm

        Absolutely. I would recommend adding 1/4 cup to the batter. You may need to add a bit more liquid if the pb powder thickens up the batter too much.

        Reply
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