Light and fluffy, and infused with peanut butter, peanut butter pancakes put a delicious spin on a pancake breakfast.
Serve these peanut butter pancakes with a peanut butter mocha and a a side of candied maple bacon or breakfast sausage for an out-of-this-world breakfast.
The Ultimate Pancake Recipe for Peanut Butter Lovers
If you love peanut butter, you will LOVE these peanut butter pancakes! Think fluffy buttermilk pancakes infused with rich, creamy peanut butter. Whether served with maple syrup, strawberry sauce, hot fudge, or chocolate syrup, you will LOVE this peanut butter spin on pancakes.
How to Make Peanut Butter Pancakes
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Make Homemade Buttermilk. 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.
- Add Peanut Butter to Wet Ingredients. Not only does using peanut butter add peanut butter flavor to the pancakes, but it omits the need to add in oil or melted butter, as the 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.
- Sift Dry Ingredients. I find it is best to sift the flour, salt, baking soda, and baking powder to prevent lumps.
- Combine Wet and Dry Ingredients. Combine the peanut butter buttermilk mixture with the sifted flour mixture using a gentle hand to prevent tough pancakes. It is okay if a few tiny lumps remain in the batter, you just want to ensure the flour is fully moistened.
- Cook Pancakes. Using a ¼ cup measuring cup, pour prepared pancake batter onto a heated, greased pan. Cook until small bubbles form on the surface. Flip and cook for an additional 1-2 minutes.
- Serve. Remove pancakes from the pan and serve warm as desired.
Serving Suggestions
- Turn Peanut Butter Pancakes into PB&J Pancakes: Nothing is more classic than a PB&J sandwich and you can replicate those flavors by serving these peanut butter pancakes with warm jam of your choice or a homemade strawberry sauce, which I have included the recipe for in the recipe card below.
- Peanut Butter Banana Pancakes: Serve the PB pancakes with sliced bananas and a drizzle of warm peanut peanut butter.
- Serve with Peanut Butter 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.
- Turn PB Pancakes into a Dessert: Serve these pancakes with homemade whipped cream, hot fudge, and/or chocolate syrup for pancakes that taste as decadent as a peanut butter cup.
Recipe Modifications
- Gluten-Free PB Pancakes: Use your favorite gluten-free 1:1 flour blend in place of all-purpose flour.
- Egg-Free: If you need your pancake to be egg-free, I have had success preparing this peanut butter pancake batter using a flax egg substitute.
More Favorite Pancake Recipes
- Whole Wheat Pancakes
- Banana Oat Pancakes
- Strawberry Cheesecake Pancakes
- Sheet Pan Pancakes
- Easy Eggless 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.
Peanut Butter Pancakes
Light and fluffy, and infused with peanut butter, peanut butter pancakes put a delicious spin on a pancake breakfast. Serve with maple syrup, peanut butter syrup, or homemade strawberry syrup.
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Servings: 8 servings
Calories: 193kcal
Ingredients
Peanut Butter Pancakes
- 1 tablespoon distilled vinegar
- 1-¼ to 1-⅓ cup milk dairy or non-dairy
- 1-½ cups all purpose flour
- 3-½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- ⅓ cup natural peanut butter
- 1 large egg
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- butter or nonstick spray for greasing pan
Strawberry Syrup (optional)
- 4 cups strawberries hulled and halved
- 1 medium lemon
- 2 tablespoons maple syrup
Instructions
Peanut Butter Pancakes
- In small bowl, mix together 1-½ tablespoons of vinegar with 1-¼ cup milk of your choice. Let sit while preparing dry ingredients. Omit this step if you have prepared buttermilk on hand and instead use 1-⅓ cup buttermilk.
- In a large mixing bowl, sift or whisk together flour, baking soda, baking powder and salt.
- Add ⅓ cup of peanut butter, 1 egg, 3 tablespoons of maple syrup, and 1 teaspoon of vanilla extract to milk mixture and mix until well incorporated. Pour this mixture into the large mixing bowl with the flour and gently fold together until fully moistened. If needed, add an additional 1 tablespoon of milk at a time to thin if you feel the batter is too thick. Let the batter rest while the pan preheats.
- Preheat a griddle or non-stick pan over medium heat. Grease the pan with nonstick spray or 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.
- Serve the peanut butter pancakes with maple syrup, fresh fruit, a drizzle of warmed peanut butter, or homemade strawberry sauce (recipe follows).
Strawberry Syrup
- Combine the strawberries, juice of the lemon, and 2 tablespoons of maple syrup in a small saucepan over medium-high heat. Bring the mixture to a boil and then reduce heat to low. Simmer for about 10 minutes, or until strawberries have broken down and sauce has thickened. Serve with the pancakes.
Notes
Peanut Butter: All-natural peanut butter that needs refrigeration is best for this recipe, as it is thin and blends into batter easily.
Buttermilk Substitution: If using buttermilk in place of the milk, omit vinegar and us 1-â…“ cups of buttermilk.
Storage: 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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Kristyn
These are heavenly!! Love the peanut butter flavor & the strawberry syrup on top takes them to a new level!
Mel
These pancakes had the best flavor and my whole family loved them. Cannot wait to make them again!
Kristen Chidsey
Love hearing you and your family enjoyed, Mel! Thanks for sharing.
Rene
This was the best breakfast. It's absolutely my favorite new morning meal.
Diane
Could you use PB2?
Kristen Chidsey
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.
Nellie Tracy
I love these pancakes for breakfast! So great!!
Kristen Chidsey
Thank you Nellie! I am so glad you enjoy these!
Dara Michalski
Brilliant idea! My boys loved these pancakes!
Kristen Chidsey
Thanks Dara--my kids go crazy for them as well.
Joy
What a fun idea, my kids would love these peanut butter pancakes with the jelly syrup!
Kristen Chidsey
My kids sure did (and so did I!)
Kristen Chidsey
I am thinking that arrowroot powder should work as a substitute Shashi. If you give it a try, let me know 🙂
Amy Stafford
Everyones favorite sammie made into pancakes is genius! Would love a stack!
Kristen Chidsey
Thanks Amy!
Maria
I love this! It combines 2 of the best childhood foods!:)
Kristen Chidsey
I know, right?!
allie @ Through Her Looking Glass
Oh I'd love a stack of these and so would my kids!!!! Score.
Kristen Chidsey
I wish I could send you a stack, but since I can not, you will have to make them--or bribe your boys to do it for you 🙂
Lauren Gaskill | Making Life Sweet
It's peanut butter jelly time!! Haha, love this twist on a childhood favorite that never gets old. I also can't get over how beautiful your food blog board is! Your husband should sell them (I would totally buy one!) 😛 Happy Friday dear! XOXO
Kristen Chidsey
Ha! Ha! Thanks Lauren! You just made Garrett's day 🙂
Heather Kinnaird
I bet my kids would go nuts for these! we love a good pb&j
Kristen Chidsey
Then yes, I bet they would too!
Marye
These pancakes look so yummy, my grandkids would absolutely love them!
Kristen Chidsey
Thanks Marye! I hope you make them for your grandkids sometime!