Peanut Butter Pancakes

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

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.

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.

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.