These Peanut Butter Pancakes are soft, fluffy, infused with nutty flavor in every bite, and ready to eat in just 20 minutes!

stack of four peanut butter pancakes topped with chopped peanuts, a tab of butter, and syrup.

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Fluffy Peanut Butter Pancakes Recipe

While Bacon Pancakes, Chocolate Chip Pancakes, and Sheet Pan Pancakes are all delicious, these peanut butter pancakes take the cake! If you just can’t get enough nut butter in your life, they’re the perfect way to start the day.

We use all your staple pancake ingredients. Then, we infuse peanut butter into every bite. Serve them plain, with pancake syrup, fresh fruit, or chopped nuts. You can also make them into a treat-worthy breakfast by piling on whipped cream, chocolate syrup, and chopped Reese’s on top!

Whisk all the ingredients in minutes, and customize the ingredients, mix-ins, and toppings to suit everyone’s preferences. This is a kid-friendly breakfast for sure!

Even better, you can make a batch on the weekend and store them to enjoy throughout the week. Just pop them in the microwave or toaster, and serve them up warm!

stack of four peanut butter pancakes topped with chopped peanuts, a tab of butter, and syrup.

Ingredients for Peanut Butter Pancakes

To print: see recipe card below

ingredients to make peanut butter pancakes.
  • 1 cup all-purpose flour
  • 1 tablespoon brown sugar – Both light brown and dark brown sugar will work for this recipe.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 egg – Here’s the best way to crack an egg.
  • 1 cup buttermilk – Buttermilk reacts with the baking soda to make the ultimate light and fluffy pancakes!
  • 3 tablespoons unsalted butter – Melt this before starting the recipe.
  • 1/3 cup creamy peanut butter – Use the traditional kind that you don’t need to stir. Natural peanut butter will cause your pancakes to become runny.
  • Nonstick cooking spray

Topping Suggestions

  • Whipped cream – Store-bought or homemade whipped cream are both delicious.
  • Maple syrup
  • Salted butter
  • Nut 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.
  • Add apples for Apple Pancakes with peanut butter flavor!
  • Drop blueberries, strawberries, or sliced bananas into the batter.

Directions For How to Make Peanut Butter Pancakes

  1. Mix the dry ingredients: In a medium mixing bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
  2. Whisk the wet ingredients: In a separate bowl, whisk the egg, buttermilk, melted butter, and peanut butter until smooth. 
  3. Finish the batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined.
  4. Prepare: Preheat a large skillet or griddle over medium heat. Coat it with nonstick spray to keep the pancakes from sticking. 
  5. Portion the batter: Drop the batter onto the preheated griddle in ½ cup portions. Use the back of a spoon to spread the batter into a circle.
  6. Cook: Close the lid, and cook the pancakes for three to four minutes or until the edges are dry and bubbles begin to form. Flip, and cook the other side for two to three minutes more. Plate and repeat with the remaining batter.

Serving Suggestions

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.

Enjoy them on their own. Or, serve them as part of a complete breakfast spread with scrambled eggs, green chili egg casserole, oven cooked bacon!

stack of four peanut butter pancakes cut into to show the cross section.

How To Store + Reheat Peanut Butter Pancakes

  • Store leftovers in an airtight container in the fridge for up to four days.
  • Freeze for up to three months.
  • Reheat thawed or frozen in the microwave, toaster, or oven at 325 degrees Fahrenheit when you’re ready to eat.

Quick Tip

To keep the pancakes warm while you finish cooking, place them on a baking sheet in the oven at 200 degrees Fahrenheit.

A stack of peanut butter pancakes topped with chopped peanuts and butter.

Peanut Butter Pancakes

These Peanut Butter Pancakes are soft, fluffy, infused with nutty flavor in every bite, and ready to eat in just 20 minutes!
5 from 2 votes
Course: Breakfast
Cuisine: American
Servings: 6 – 8 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


  • 2 Mixing bowls
  • Measuring cups
  • measuring spoons
  • 1 Large Skillet or Griddle


  • 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
  • cup creamy peanut butter
  • Nonstick cooking spray

Serving Suggestions:

  • 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.
    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
  • 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.
    1 egg, 1 cup buttermilk, 3 Tablespoons unsalted butter, ⅓ cup creamy peanut butter
  • 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.
    Nonstick cooking spray
  • 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. Top with whipped cream, maple syrup, and salted butter as desired.
    Whipped cream, Maple syrup, Salted Butter


Serving: 1serving | Calories: 256kcal | Carbohydrates: 24g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 401mg | Potassium: 240mg | Fiber: 1g | Sugar: 5g | Vitamin A: 281IU | Vitamin C: 0.01mg | Calcium: 94mg | Iron: 1mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

Did you make these Peanut Butter Pancakes? Be sure to leave a rating and a comment below! 

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.


  1. Laurie Baker says:

    5 stars
    I’ve been looking for better Peanut Butter Pancakes recipes, Would it taste better if honey was added?

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