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.

Peanut butter pancakes

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 1/4 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 1/4 cup milk. Add back the liquid from 1 egg to make a smooth batter, which is 1/4 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.

Print
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Easy Peanut Butter Pancakes


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

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

Description

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


Ingredients

Scale
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 teaspoon cinnamon 
  • 1 tablespoon baking powder
  • 2 tablespoons light brown sugar (or granulated sugar)
  • 1/2 teaspoon kosher salt
  • 1 large egg (for vegan, replace with 1/4 cup dairy free milk)
  • 1/4 cup creamy peanut butter
  • 1 cup milk of choice (2% or dairy free)

Instructions

  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. Add it to the dry ingredients, then immediately add the milk. 
  3. Stir the wet ingredients into the dry ingredients until a smooth, thick batter forms.
  4. 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 1/4 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. 
  5. 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

Keywords: Peanut butter pancakes, Peanut butter pancakes recipe

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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