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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.

Peanut butter pancakes
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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 we learned with our eggless pancakes, and we figured even more PB couldn’t hurt. This pancake recipe is ultra fluffy, and topped with bananas, maple syrup and another slather of peanut butter…it’s pretty heavenly.

Ingredients in peanut butter pancakes

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: Of course! Use creamy peanut butter to get the best texture. You can also use any nut butter (see below).
  • Egg: One egg holds it together, which you can omit if desired and replace 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 interest to the flavor.
  • Cinnamon and baking powder: Add just the right lift and spice.
  • Neutral oilTry 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.
How to Make Peanut Butter

Tips for cooking peanut butter pancakes

It might sound silly, but cooking pancakes perfectly is no simple task. Here’s the key we’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.
  • When to flip? When bubbles form and pop. Wait until bubbles form on the surface and start to pop. It’s hard to wait, but trust us! This trick works every time.

Flavor variations: use any nut butter!

One great thing about this peanut butter pancakes recipe: you can vary it endlessly with types of nut butter! Here are some of our favorite variations:

Peanut butter pancakes

Vegan variation

Want vegan peanut butter pancakes? We’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. Our 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.

Peanut butter pancakes toppings

Once you’ve got those nutty peanut butter pancakes, it’s time to top them! Here are some of our 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: We’re not chocolate in the morning fans…but if you are, go for it!
Peanut butter pancakes recipe

More peanut butter recipes

Are you a PB lover like we are? Here are more peanut butter recipes to use up a jar:

This peanut butter pancakes recipe is…

Vegetarian. For vegan, plant-based and dairy-free, see the notes in the recipe.

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Easy Peanut Butter Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 medium pancakes 1x


These peanut butter pancakes are fluffy and full of flavor! Top them with bananas, maple syrup and…another slather of peanut butter.


  • 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)


  1. In a medium bowl, whisk together the all purpose flour, whole wheat flour, cinnamon, baking powder sugar, and kosher salt.
  2. 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.
  3. 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. 
  4. 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.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Ali Marie says:

    Would love to make this recipe for my husband, but he has a gluten intolerance. I already have the all-purpose gluten free; my question is: can I swap the whole wheat flour for a gluten free one?


    1. Alex Overhiser says:

      Yes, that should work!

  2. Emery says:

    I am so excited to make these! If I add 2 scoops of vegan protein powder do you think I would need to add more milk or something to make them less dense?

    1. Alex Overhiser says:

      Maybe just add a splash more milk to get the right consistency.

  3. John Sheppard says:

    mm, these sound tasty!! thanks for sharing this!!

  4. Hailey Grace Briggs says:

    Great Recipe!! Could use a little less salt.

  5. Alana BK says:

    I made a double batch today for the family and they were so good! I added in mini white and semi-sweet chocolate chips for the kids and we didn’t even need syrup! These are so good and easy to make will definitely use this recipe again.

  6. Anonymous says:

    Made these last night for dinner and followed the recipe to a T. These came out wonderfully! Fluffy and flavorful and filling! My husband said these are the best pancakes he has ever had and I have made many different kinds over the years. I added sliced banana and pure Minnesota maple syrup on top. Thank you so much for sharing this recipe!

  7. Julien Baggett says:

    This is my favorite pb pancake recipe! I add a splash of whiskey and vanilla to the milk mixture. Low and slow is the move for fluffy af cakes. Adding chocolate chips and chopped roasted peanuts is awesome.

  8. BlarneyTalker says:

    Steps 2 and 3 do not make sense:
    “whisk together the egg, peanut butter and milk. Add it to the dry ingredients, then immediately add the milk.
    Stir the wet ingredients into the dry ingredients”

    When is the milk actually added??

    When are the egg and peanut butter added to the dry ingredients??

    1. Sonja Overhiser says:

      Great question, that was a typo! We have updated the recipe accordingly. Thanks for letting us know!

  9. Anonymous says:

    Super fluffy and tender! Nice subtle peanut butter flavor. Worked with crunchy PB too.

  10. Pam says:

    These are really good and fluffy. Thanks for sharing the recipe. These pancakes were a big hit with the family. I used 1 cup of whole wheat pastry flour for the flours.