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These peanut butter pancakes are fluffy and full of flavor! Top them with bananas, maple syrup, and another slather of peanut butter for the ultimate breakfast treat.
Why make regular pancakes when you can make peanut butter pancakes? Adding a bit of creamy nut butter to pancakes is one of the best breakfast tricks in the book. It adds a savory, nutty flavor to flapjacks that’s absolutely irresistible!
Adding nut butter is a tip I learned with my eggless pancakes, and I figured even more PB couldn’t hurt. This pancake recipe is ultra fluffy, and when it’s topped with bananas, maple syrup, and another slather of peanut butter, it’s pretty heavenly.
What you’ll need
This peanut butter pancakes recipe is fast and easy, with just a handful of ingredients that are pretty standard in the flapjack repertoire. Here’s what you’ll need:
- Peanut butter: Use creamy peanut butter to get the best texture. You can also make your own (with no added sugar!) or use any nut butter.
- Egg: One egg holds it together, but you can omit the egg if desired and replace it with ¼ cup milk.
- Milk: Use whatever milk you like! Non-dairy milk makes a vegan variation.
- All-purpose & whole wheat flour: A mix of flours adds to the flavor.
- Cinnamon and baking powder: Add just the right lift and spice.
- Neutral oil: Try organic grapeseed, canola oil, or even melted coconut oil.
- Light brown sugar: Any sugar works: granulated, coconut, etc. You can even substitute maple syrup and use a little less milk.
Pancake cooking tips
It might sound silly, but cooking pancakes perfectly is no simple task. Here’s the key I’ve learned: Cook pancakes low and slow! Often, home cooks cook pancakes on too high heat, which makes them dark on the outside and gooey on the inside.
Here’s how to cook peanut butter pancakes so they’re light and fluffy:
- Low and slow is key! It may take longer than you think, but it’s worth it. Go low and slow, and they’ll come out perfectly.
- Flip when bubbles form and pop. Wait until bubbles form on the surface and start to pop. It’s hard to wait, but trust me! This trick works every time.
Tasty variations
One great thing about this peanut butter pancake recipe is that you can vary it endlessly with different types of nut butter! Here are some of my favorite variations:
- Almond butter pancakes: Try them with homemade almond butter.
- Cashew butter pancakes: Use cashew butter for a salty-sweet spin.
- Pecan butter pancakes: Homemade pecan butter makes for a great pancake!
Vegan variation
Want vegan peanut butter pancakes? I’ve got you covered. Peanut butter is a great substitute for egg in pancakes, so it’s not needed to hold these babies together! Here’s what to do for a vegan variation:
- Use non-dairy milk. My favorites are oat milk or almond milk, but you can use your favorite nut milk, rice milk, or soy milk.
- Omit the egg and replace with ¼ cup milk. Add back the liquid from 1 egg to make a smooth batter, which is ¼ cup.
Pancake toppings
Once you’ve got those nutty peanut butter pancakes, it’s time to top them! Here are some of my favorite ideas that pair well with the peanut butter flavor:
- Maple syrup & bananas: Keep it simple!
- Strawberry jam: PB&J pancakes are the best. Try this strawberry jam.
- Raspberry compote or syrup: More PB&J! Try with raspberry sauce or raspberry syrup.
- Chocolate chips: I’m not a fan of chocolate in the morning, but if you are, go for it!
Dietary notes
This peanut butter pancake recipe is vegetarian. For vegan, plant-based, and dairy-free, see the notes in the recipe.
Easy Peanut Butter Pancakes
These peanut butter pancakes are fluffy and full of flavor! Top them with bananas, maple syrup, and another slather of peanut butter.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 medium pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- ¼ teaspoon cinnamon
- 1 tablespoon baking powder
- 2 tablespoons light brown sugar (or granulated sugar)
- ½ teaspoon kosher salt
- 1 large egg (for vegan, replace with ¼ cup dairy free milk)
- ¼ cup creamy peanut butter
- 1 cup milk of choice (2% or dairy free)
Instructions
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, baking powder, sugar, and kosher salt.
- In another bowl, whisk together the egg, peanut butter, and milk. Stir the wet ingredients into the dry ingredients until a smooth, thick batter forms.
- Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat.
- Pour the batter into small circles (a little less than ¼ cup each).
- Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Low and slow is the key! Then flip them and cook until done.
- Add a tiny splash of milk to the batter so that it is pourable.
- Repeat with the remaining batter, adjusting the heat as necessary. (The skillet can get very hot on the second batch).
- Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup and, if desired, a slather of peanut butter.
More peanut butter recipes
Are you a PB lover like I am? Here are more peanut butter recipes to use up a jar:
- Make your own homemade peanut butter.
- Whip up quick and easy 3-ingredient peanut butter cookies or peanut butter granola bars.
- Blend a peanut butter smoothie.
- Make a batch of peanut butter dip to serve with apples.
- Try dessert with my homemade peanut butter cups.
Delicious! I added a healthy 1/3 cup peanut butter and they were perfect for our family’s taste.
I love this ape I use it almost every Sunday for my daughters
These are delicious! We’ve made them our Saturday morning tradition! However, the measurements make too many pancakes for us. I know I can half the recipe, which I will try. But I was just wondering if you think the batter would keep for a week in the fridge? (That way I only have to make it every other week.)
That’s my question… would I be able to freeze these?
They should freeze ok.