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.

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Prep Time 5

Cook Time 20

Total Time 25

Course Breakfast

Cuisine American

Servings pancakes

Calories 223 kcal

Equipment

Electric griddle

Ingredients

1½ cups all purpose flour
¼ cup white sugar
2 tablespoons baking powder
2 tablespoons vegetable oil
1 cup whole milk
⅓ cup peanut butter creamy, melted

Instructions

Stir together the flour, sugar, and baking powder in a large bowl.
Whisk together the oil, milk, and slightly cooled melted peanut butter in a small bowl, then add to the dry ingredients and mix until just combined.
Heat the griddle on medium heat (325ºF), with butter if desired. Add about ⅓ cup of the 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. Flip and cook another 1-3 minutes until both sides are golden.
Continue cooking the pancakes for 1-3 minutes on each side until all of the pancake batter is cooked.
Enjoy with more melted peanut butter, chocolate syrup, or powdered sugar.

Notes

Store in an airtight container in the fridge for up to 4-5 days or in the freezer for 3-4 weeks. Reheat in the microwave in 10 second intervals until thoroughly warm. There is no need to thaw before reheating.

Nutrition

Keyword pancakes, peanut butter

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