If you love peanut butter, these peanut butter pancakes will be your new favorite breakfast! They’re perfectly fluffy and infused with lots of peanut flavor in every bite.
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Peanut butter pancakes are pancakes with a delicious twist! While Bacon Pancakes, Chocolate Chip Pancakes, and Sheet Pan Pancakes are all good, if you just can’t get enough peanut butter in your day, these peanut butter pancakes let you get your fix first thing in the morning. Yes!
Peanut butter pancakes are made by adding peanut butter to the batter—basically, the whole pancake is infused with peanut butter goodness. They can be served plain, with Pancake Syrup, or topped with fresh fruit and nuts. You can also make them into a treat-worthy breakfast by piling on whipped cream, chocolate syrup, and chopped Reese’s peanut butter cups!
Fluffy Peanut Butter Pancakes Recipe
Peanut butter pancakes are so easy to prepare and they can be customized to everyone’s individual tastes by using different mix-ins and toppings. This is a kid-friendly breakfast for sure! While they might not be something you have time to whip up on a weekday, the good news is that they store and freeze beautifully, so you can make them when you have time and then serve them up for breakfast all week long.
Whether you’re looking for an indulgent weekend breakfast or just want something different for the kids to enjoy, these pancakes are guaranteed to please!
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Ingredients for Peanut Butter Pancakes
See recipe card below this post for ingredient quantities and full instructions.
- All-purpose flour
- Brown sugar – Both light brown and dark brown sugar will work for this recipe.
- Baking powder
- Baking soda
- Kosher salt
- Ground cinnamon
- Egg – Here’s the best way to crack an egg.
- Buttermilk – Buttermilk reacts with the baking soda to make these peanut butter pancakes light and fluffy!
- Unsalted butter – Melt this before starting the recipe.
- Creamy peanut butter – Use the traditional kind that doesn’t need to be stirred before using, not natural peanut butter.
- Nonstick cooking spray
- Whipped cream – Store-bought or homemade whipped cream are both delicious.
- Maple syrup
- Salted butter
- Add chocolate chips to the batter for chocolate peanut butter pancakes.
- Substitute peanut butter with almond butter or cashew butter, or use sunflower seed butter for a nut-free option.
- Stir chopped Reese’s peanut butter cups into the batter.
How to Make Peanut Butter Pancakes
- Mix the dry ingredients: In a medium mixing bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Mix the wet ingredients: In a separate bowl, whisk the egg, buttermilk, melted butter, and peanut butter until incorporated.
- Finish the batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined.
- Prepare: Preheat a large skillet or griddle over medium heat. Coat it with nonstick spray to keep the pancakes from sticking.
- Cook the pancakes: Drop the batter onto the preheated griddle in ½ cup portions. Use the back of a spoon to spread the batter into a circle and cook for 3 to 4 minutes, or until the edges are dry and bubbles begin to form. Flip and cook the other side for 2 to 3 minutes more. Plate and repeat with the remaining batter.
To keep the pancakes warm while you finish cooking, place them on a baking sheet in a 200°F oven.
Serve these peanut butter pancakes with syrup, honey, or butter. Sliced bananas are delicious on top, or make them indulgent and top them with melted peanut butter, chocolate sauce, and chocolate chips or chopped bits of Reese’s or Snickers.
How to Store Peanut Butter Pancakes
Place any leftover pancakes in an airtight container and store in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in the microwave or a 325ºF oven before serving again.
Many restaurants use a combination of baking powder and baking soda to help create light and fluffy pancakes. Additionally, many recipes call for whipped egg whites or buttermilk, which also helps with the fluffiness.
No, you don’t necessarily need an electric griddle. You can make pancakes on a large skillet or griddle over medium heat. However, an electric griddle does provide a more consistent cooking surface, making it easier to achieve even results.
Peanut butter pancakes can be a healthy breakfast option, but it depends on the toppings you add! Topping these pancakes with fresh fruit, nuts, or seeds will boost their nutritional value.
Yes, you can make peanut butter pancakes without eggs. Try one of these egg substitutes for baking instead of eggs in this recipe.
More Pancake Recipes
Sheet Pan Pancakes
The Best Blueberry Pancakes
Peanut Butter Pancakes
- 1 cup all purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1 egg
- 1 cup buttermilk
- 3 tablespoons unsalted butter melted
- ⅓ cup creamy peanut butter
- Nonstick cooking spray
- Whipped cream
- Maple syrup
- Salted Butter
- In a medium sized mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt and cinnamon.
- In a separate bowl, whisk together the egg, buttermilk, melted butter and peanut butter until incorporated. Pour the wet ingredients over the dry ingredients. Stir until just combined. It is okay if the batter still has a few small lumps.
- Preheat a large skillet or griddle over medium heat. Coat lightly with the nonstick spray. Once the skillet is preheated, gently drop in the batter by ½ cup spoonfuls. Spread gently into a round shape with the back of a spoon.
- Cook until the pancakes look slightly dry around the edges and bubbles start to form, 3 to 4 minutes. Gently flip to the other side and cook for an additional 2 to 3 minutes until golden brown. Depending on the size of your pan, it will be necessary to cook these in batches of 2 to 3.
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