Peanut Butter Pancakes

These peanut butter pancakes are soft, fluffy, and full of rich peanut butter flavor, making them a delicious breakfast that feels a little extra special. They have a tender texture and a slightly nutty taste, so they're easy to serve with syrup, sliced bananas, chocolate chips, or a drizzle of melted peanut butter. This simple recipe is great for busy mornings, weekend breakfasts, or anytime you want homemade pancakes that are easy, satisfying, and family-friendly.

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Why this is the best peanut butter pancake recipe

It's a simple recipe. These easy peanut butter pancakes use basic ingredients like flour, sugar, baking powder, eggs, milk, and peanut butter, so everything is easy to find at your local grocery store.

It's very easy. All you have to do is mix the pancake batter, scoop it onto a hot griddle or skillet, and cook until the pancakes are golden brown on both sides.

They tastes amazing! These easy pancakes are a peanut butter lover's dream! The peanut butter flavor is rich and nutty, while the fluffy texture and lightly crisp edges make them feel like a fun homemade breakfast.

Peanut butter pancakes are great for busy mornings, weekend breakfasts, brunch, meal prep, and feeding hungry kids. These peanut butter pancakes are easy to serve with warm maple syrup, sliced bananas, chocolate chips, jam, honey, or your favorite pancake toppings.

Peanut butter pancakes are easy to customize. You can add mini chocolate chips, cinnamon, or chopped peanuts to the batter, or sliced bananas and a drizzle of melted peanut butter to the tops to make them feel extra special.

What you'll need to make the best peanut butter pancakes recipe

Equipment

• Electric griddle or flat bottom skillet or nonstick pan

Ingredients

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

Flour: only all purpose flour was tested, but I believe a cup-for-cup gluten-free baking mix would also work well in this recipe.

Sugar: only granulated sugar was tested, but I think a granulated monk fruit would also work.

Baking Powder: do not omit or reduce. Baking powder is required in order for your pancakes to rise and get fluffy.

Vegetable Oil: Use a neutral oil. If you don't have vegetable oil, canola oil will also work, but I think olive oil will make your pancakes taste weird.

Milk: whole milk and almond milk were both tested in this recipe and worked well. I believe that lowfat milk would also be fine, but I would not recommend using skim milk.

Peanut Butter: be sure to use creamy peanut butter and ensure it is melted, but not too hot, when adding to the batter.

How to make easy peanut butter pancakes

1. Stir together the flour, sugar, and baking powder in a large bowl.
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2. Whisk together the oil, milk, and slightly cooled melted peanut butter in a medium bowl.
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   Add wet ingredients to the dry ingredients and mix until just combined.
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3. Heat the griddle on medium heat (325ºF), with butter if desired. Add about ⅓ cup of batter to the pan and cook for 1-3 minutes, until the bottom is golden brown and bubbles are beginning to form on the top.
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   Flip to the second side and cook another 1-3 minutes until both sides are golden.
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4. Continue cooking the pancakes for 1-3 minutes on each side until all of the pancake batter is cooked.
5. Enjoy with more melted peanut butter, chocolate syrup, or powdered sugar.
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Cook's tips

The pancake batter should be slightly thicker than a normal batter, due to the peanut butter.

Make sure the wet ingredients, especially the eggs, are well mixed before adding the dry ingredients. I suggest you use a whisk to mix the wet ingredients. You can use a dry fork to blend the dry ingredients and then whisk them into the wet.

Keep the heat on 325ºF or medium the whole time to ensure the pancakes achieve a golden color. If the griddle is too hot, they will burn before they finish cooking, and if it's too low, they'll stay a cream color even when cooked all the way through.

Variations and substitutions

You can change the peanut butter. Creamy peanut butter gives the smoothest batter, but crunchy peanut butter adds little bits of peanut throughout the pancakes. I don't recommend natural peanut butter in this recipe.

You can add mix-ins. Try mini chocolate chips, sliced bananas, cinnamon, chopped peanuts, or a swirl of jelly to make the pancakes taste a little different each time.

You can change the toppings. Serve peanut butter pancakes with maple syrup, honey, sliced bananas, strawberry jam, chocolate syrup, whipped cream, or a drizzle of warm peanut butter. Add strawberry sauce for a pb&j flavor or raspberry sauce or lemon syrup for more of a dessert flavor!

How to store leftover peanut butter pancakes

Store leftover peanut butter pancakes in an airtight container in the refrigerator for up to 4 days. Let them cool completely before storing so they do not get soggy. Reheat them in the microwave, toaster, air fryer, or a warm skillet until heated through. See tips for reheating pancakes here.

You can also freeze a whole batch of pancakes really easily. Place squares of parchment between each one and store in an airtight container of plastic freezer bag in the freezer up to a month. There is no need to thaw in the fridge before reheating.

More delicious pancake recipes

• Peanut Butter Brownie Pizza
• Indonesian Peanut Butter Chicken
• Brownies with Peanut Butter Frosting
• Air Fryer Peanut Butter Cookies
• Ultimate Peanut Butter Skillet Cookie
• No Bake Peanut Butter Pie

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