Nutter Butter Pancakes
These Nutter Butter pancakes are a fun way to get your peanut butter fix for breakfast! Light, fluffy buttermilk pancakes are topped with a swirl of peanut butter whipped cream and roasted peanuts for the perfect combination of sweet-and-salty flavors.
If you love Nutter Butter cookies, then these Nutter Butter pancakes are going to be your new favorite breakfast.
And let’s be real: who doesn’t love Nutter Butter cookies?
We replace the crispy, peanutty cookies with a stack of peanut butter pancakes—and then instead of a creamy peanut butter filling, we add a generous swirl of fluffy peanut butter whipped cream onto the top.
Oh yes. After enjoying a plate of these Nutter Butter pancakes, we can’t help but think of what other classic cookies we could turn into pancakes. (We’ve already made snickerdoodle pancakes, but feel free to send in your requests!)
About this Nutter Butter pancake recipe
Of course, you can use any pancake topping you like in addition to the peanut butter whipped cream; we like adding roasted peanuts too, or you can add chocolate syrup for chocolate peanut butter pancakes. But seriously, don’t skip the PB whipped cream because it’s the stuff that dreams are made of.
Creamy, peanut buttery dreams.
Basically, the goal here is to double-up on the peanut butter goodness, just like the cookies do. You need the peanut butter pancakes and the topping to get that true Nutter Butter pancake experience.
What you need
- Smooth peanut butter: Don’t use crunchy peanut butter for this recipe, and don’t use natural peanut butter either. While natural peanut butter is fantastic, it’s not ideal for making pancakes because it’s hard when chilled, but a little too soft at room temperature. This makes it difficult to get the right consistency for the batter and whipped cream.
- Standard wet pancake ingredients: Eggs, buttermilk, water, vanilla extract
- Standard dry pancake ingredients: All-purpose flour, granulated sugar, salt, baking powder
- Peanut butter whipped cream ingredients: Heavy whipping cream, smooth peanut butter (again, don’t use natural), sugar, vanilla extract
- For topping: Chopped roasted and salted peanuts, for serving
How to make them
Prepare. Preheat an electric griddle to 375°F, or set a non-stick frying pan over medium-low heat.
Make the batter. Whisk the melted peanut butter and eggs in a large mixing bowl until they’re smooth.
Whisk in the buttermilk, followed by the water and vanilla.
Next, whisk in the flour, sugar, and salt. Add the baking powder, then whisk just until incorporated.
Tip: Let the batter rest for 5 minutes. The batter will thicken a bit, which means you’ll get fluffier pancakes!
Cook the pancakes. Drop the batter by spoonfuls onto the griddle or pan. Gently spread the batter with the back of a spoon, being careful not to pop any air bubbles.
Cook the first side for 3 ½ to 4 minutes, or until golden brown on the bottom, then flip and cook for 2 to 3 minutes more.
Make the whipped cream. Combine all of the ingredients in a medium mixing bowl and beat with a hand mixer until stiff peaks form.
Tip: You’ll know you have stiff peaks when you can lift the beaters of the mixer and the peaks stand straight up, without curling down.
Serve. Stack the pancakes on plates and top them with the peanut butter whipped cream and chopped peanuts.
Tip: We used a piping bag to make pretty swirls of whipped cream, but you can use a spoon to dollop it on instead!
Yes, Nutter Butter cookies are still sold in most grocery stores! You might even want to pick some up for serving with your Nutter Butter pancakes.
Yes, peanut butter packs in protein and magnesium, along with other important vitamins and minerals. For the healthiest option, be sure to choose a brand that’s light on sugar and other fillers.
How to make these Nutter Butter pancakes your own
There are so many ways to customize these Nutter Butter pancakes! Here are some of our favorites.
- Make peanut Nutter Butter and jelly pancakes. Add homemade jam or strawberry sauce for that classic PB&J flavor combo.
- Amp up the decadence. Add chocolate chips to the pancake batter and scatter them over the top before serving. It’s like chocolate chip pancakes, but with the added bonus of peanut butter. Yes! Take it one step further and top with chocolate syrup or chocolate whipped cream.
- Add bananas and marshmallow fluff. Peanut Nutter Butter Banana Fluffernutter Pancakes? We don’t know what to call them, except delicious.
Make Ahead Ideas
The peanut butter pancakes can be made ahead of time and stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months. You can store the peanut butter whipped cream in the fridge for a day.
Freeze the pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep the pancakes from sticking to each other.
Microwave the pancakes until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. Covering the sheet pan with foil keeps the pancakes from getting dry in the oven.
If you’re reheating pancakes from frozen, add a few extra minutes to the cooking time.
More peanut butter recipes
- Double Chocolate Peanut Butter Pancakes
- Healthy Peanut Butter Breakfast Cookies
- Peanut Butter Banana Pancakes – Whole Wheat
Get the Recipe: Nutter Butter Pancakes
- ½ cup smooth peanut butter, melted and cooled slightly
- 2 large eggs
- 1 cup buttermilk
- ¾ cup water
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 2 tablespoons granulated sugar
- dash of salt
- 1 ½ tablespoons baking powder
Peanut Butter Whipped Cream
- 1 cup liquid whipping cream
- ¼ cup smooth peanut butter (not natural peanut butter)
- 1 tablespoon sugar
- ½ teaspoon vanilla extract
- Chopped roasted and salted peanuts, for serving
- Preheat electric griddle to 375°F or a non-stick frying pan over medium low heat.
- Whisk together the melted peanut butter and eggs until smooth. Add in the buttermilk and whisk until smooth. You may need to use a spatula to scrape some peanut butter/egg mixture off the side of the bowl. Add in the water and vanilla then whisk until smooth.
- Add the flour, sugar, and salt then whisk until smooth. Add the baking powder. Whisk just until the baking powder is incorporated.
- Allow the batter to rest for 5 minutes.
- Drop by spoonfuls onto the preheat griddle/pan. Gently spread the batter slightly, being careful not to deflate the air bubbles. Cook on the first side for 3 ½ to 4 minutes, or until golden brown on the bottom. Flip and cook an additional 2-3 minutes.
Peanut Butter Whipped Cream Instructions
- Place all whipped cream ingredients in a medium sized bowl. Using the whisk attachment on a hand mixer, beat until the mixture becomes stiff.
To Assemble the Pancakes
- Top the pancakes with the peanut butter whipped cream and chopped peanuts.
- Makes about 15 pancakes.
- Leftovers can be stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months. You can store the peanut butter whipped cream in the fridge for a day.
- Freeze the pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep the pancakes from sticking to each other.
- Microwave leftover pancakes until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. Covering the sheet pan with foil keeps the pancakes from getting dry in the oven. If you’re reheating pancakes from frozen, add a few extra minutes to the cooking time.