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. Your family is sure to LOVE this creative spin on pancakes!

These peanut butter pancakes hit the spot when you are craving peanut butter and a stack of warm fluffy pancakes. The combination is absolutely irresistible. But if you are looking for more Easy Pancake Recipes, a few of our favorites are Whole Wheat Pancakes, Oatmeal Pancakes, and Strawberry Pancakes.

Peanut butter pancakes are everything you love about light and fluffy pancakes but have been jazzed up with a hefty dose of peanut butter.

They are great served with maple syrup, chocolate sauce, or my favorite way–with a fresh Strawberry Sauce.

When paired with fruit syrup, these Peanut Butter Pancakes turn into a combination that is reminiscent of a childhood classic–peanut butter and jelly sandwich. But regardless of how you serve these pancakes, your family will love the peanut butter flavor that is laced through these pancakes.

Notes on Ingredients

• Flour–Use either all-purpose, whole white wheat or gluten-free 1:1 flour blend
• Milk-– Regular or non-dairy milk both work.
• Egg–or flax egg substitute if you need these pancakes to be egg-free.
• Peanut Butter–creamy, natural peanut butter is best (the kind that needs refrigerated). The peanut butter also replaces the need to add butter or oil to the pancake batter.
• Maple Syrup–If you would rather not use maple syrup to sweeten the pancake batter, add 1 tablespoon sugar to the flour mixture, you may just need a tablespoon or two more of milk

How to Make Peanut Butter Pancakes

Step One: Prepare Pancake Batter

• In a small bowl, mix together milk and vinegar. Let this mixture sit while you prepare dry ingredients.
• In a separate mixing bowl, sift or whisk together flour, baking powder, baking soda, and salt.
• In a separate bowl, mix together maple syrup, milk mixture, egg, and peanut butter until smooth and well combined.
• Mix together the dry ingredients into the wet ingredients until well combined–a few tiny lumps are okay, but the majority of the lumps should be gone.

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.

How to Make Jelly 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.

More Loved Breakfast Recipes

• Instant Pot Breakfast Casserole
• French Toast Casserole
• Asparagus Frittata
• Slow Cooker Oatmeal

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 1/2 cups flour
• 3 ½ teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 tsp salt
• 1/3 cup natural peanut butter
• 1 tablespoon distilled vinegar omit if using buttermilk
• 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

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 1/4 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

• All natural peanut butter that needs refrigerated is best for this recipe, as it is thin and blends into batter easily.
• All purpose, whole white wheat of gluten free 1:1 flour blend can be used.
• Dairy or non-dairy milk can be used. 
• If using buttermilk, omit vinegar. 

Nutrition Facts

Peanut Butter Pancakes

Amount Per Serving

Calories 193 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Cholesterol 21mg7%

Sodium 367mg16%

Potassium 400mg11%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 8g9%

Protein 7g14%

Vitamin A 108IU2%

Calcium 161mg16%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!