Peanut Butter Pancakes stacked on white plate with strawberry sauce and peanut butter

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
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Course: Breakfast
Cuisine: American
Keyword: pancakes, Peanut Butter Pancakes
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!