These peanut butter pancakes are fluffy and full of flavor! Sprinkle them with bananas, maple syrup and… another layer of peanut butter.
Why make regular pancakes when you can make…Pancakes with peanut butter? Adding some creamy nut butter to pancakes is one of the best breakfast tips in the book. It adds a savory nutty flavor to flapjacks that is absolutely irresistible! Adding nut butter is a trick we learned on our eggless pancakes, and we figured some more PB couldn’t hurt. This pancake recipe is super fluffy and topped with bananas, maple syrup and another layer of peanut butter… it’s pretty heavenly.
Ingredients for pancakes with peanut butter
This peanut butter pancake recipe is quick and easy, using just a handful of ingredients that are fairly common in the flapjack repertoire. Here’s what you need:
- peanut butter: Secure! Use creamy peanut butter for the best texture. You can also use any nut butter (see below).
- Egg: An egg holds it together, which you can omit if you like and substitute with ¼ cup milk.
- Milk: Use the milk you like! Plant milk makes a vegan version.
- All-Purpose Flour and Whole Wheat Flour: A mixture of flour adds interest to the flavor.
- Cinnamon and Baking Powder: Add just the right amount of lightness and spice.
- Neutral Oil: Try organic grapeseed oil, canola oil, or even melted coconut oil.
- Light Brown Sugar: Any sugar will work: granules, coconut, etc. You can even substitute maple syrup and use a little less milk.
Tips for cooking peanut butter pancakes
It may sound silly, but making pancakes perfect is no easy task. Here’s the key we learned: Cook the pancakes on low and slow heat! Home cooking often bakes pancakes at too high a heat, making them dark on the outside and gooey on the inside. 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 perfect.
- When to change? When bubbles form and burst. Wait for bubbles to form on the surface and begin to burst. It’s hard to wait, but trust us! This trick always works.
Flavor Variations: Use any nut butter!
The great thing about this peanut butter pancake recipe is that you can vary it with nut butters endlessly! Here are some of our favorite variations:
Vegan variant
Fancy vegan peanut butter pancakes? We have what you need. Peanut butter makes a great egg substitute in pancakes, so no need to keep those babies together! This is how you proceed for a vegan version:
- 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 ¼ cup milk. Add the liquid from 1 egg to get a smooth paste that is ¼ cup.
Pancake fillings with peanut butter
Once you have these Peanut Butter Hazelnut Pancakes, it’s time to top them! Here are some of our favorite ideas that go well with the peanut butter flavor:
- Maple Syrup & Bananas: Keep it simple!
- Strawberry Jam: PB & J pancakes are the best. Try this strawberry jam.
- Compote or raspberry syrup: No more PB&Js! Try raspberry sauce or raspberry syrup.
- Chocolate Chips: We’re not morning chocolate fans…but if you are, go for it!
More peanut butter recipes
Are you a PB lover like us? Here are more peanut butter recipes using a jar:
This Peanut Butter Pancakes recipe is…
Vegetarian. For vegan, plant-based and dairy-free, see notes in the recipe.
The description
These peanut butter pancakes are fluffy and full of flavor! Sprinkle them with bananas, maple syrup and… another layer of peanut butter.
- ½ cup all purpose flour
- ½ cup whole wheat flour
- ¼ teaspoon Cinammon
- 1 tbsp baking powder
- 2 tablespoons light brown sugar (or granulated sugar)
- ½ teaspoon kosher salt
- 1 large egg (for vegans replace with ¼ cup non-dairy milk)
- ¼ cup creamy peanut butter
- 1 cup Milk of your choice (2% or dairy-free)
- In a medium bowl, whisk together all-purpose flour, whole wheat flour, cinnamon, baking powder, and kosher salt.
- In another bowl, whisk together the egg, peanut butter, and milk. Add it to the dry ingredients and then immediately add the milk.
- Stir the wet ingredients into the dry ingredients until a smooth, thick batter forms.
- Lightly grease a pan with butter and wipe off excess fat with a paper towel. Heat the pan over low heat. Pour the batter into small circles (just under ¼ cup each). Bake the pancakes until the bubbles burst and the bottom is golden brown: low and slow is key! Then turn them over and cook until done.
- Add a little milk to the batter to make it runny. Repeat with the rest of the batter, adjusting the heat as needed (the pan can get very hot during the second batch). Place cooked pancakes under an inverted bowl to keep warm. Serve immediately with maple syrup and a layer of peanut butter, if desired.
- Category: Breakfast
- Method: Cook
- Kitchen: American
- Diet: vegetarian
Keywords: Recipe Peanut Butter Pancakes Peanut Butter Pancakes
