These Peanut Butter Pancakes are light and fluffy and infused with peanut butter. Serve peanut butter pancakes with maple syrup or with fresh strawberry syrup for a delicious twist on peanut butter and jelly.
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 which is reminiscent of a PB&J sandwich. These peanut butter pancakes are perfect for peanut butter lovers.
Notes on Ingredients
- Flour: Use either all-purpose, whole white wheat, or a 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 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 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 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 foolproof for preventing lumps.
- In a separate bowl, mix 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.
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 onto a 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.
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.
Rather than serving the peanut butter pancakes with the strawberry sauce, try one of the following suggestions for serving.
- 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.
- Simply serve with maple syrup or chocolate syrup and homemade whipped cream.
- 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.
More Favorite Pancake Recipes
- Whole Wheat Pancakes
- Banana Oatmeal 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
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
- 4 cups strawberries hulled and halved
- juice of 1 lemon
- 2 tablespoons maple syrup
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.
- 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.