Peanut Butter Pancakes
Attention peanut butter lovers! These fluffy peanut butter pancakes are absolutely packed with the PB flavor you crave. Just add your favorite toppings and dig in!
Before we begin, let’s make it clear: these peanut butter pancakes aren’t an over-the-top decadent pancake like our Double Chocolate Peanut Butter Pancakes or Chocolate Peanut Butter Pancakes. If you’re looking for a classic pancake recipe that’s flavored with peanut butter, then this is the recipe for you!
These peanut butter pancakes are full of nutty flavor (there’s 3/4 cup of peanut butter in the batter!), and they’re the type of pancake you can eat 7 days a week.
But yes, you can totally add some chocolate chips and make yourself chocolate peanut butter pancakes.
About this peanut butter pancake recipe
Buttermilk pancakes are the best basic pancakes because of their light, fluffy texture, so we took this classic and put a peanut butter-y spin on it. These pancakes are golden brown, reasonably healthy (peanut butter is full of protein!), and easy to make from scratch.
Basically, they check all the boxes you’re looking for in a pancake breakfast.
Obviously, we’re fans of serving them with maple syrup (and a garnish of chopped nuts), but you can also blow your kids’ minds by using these pancakes instead of bread when making a peanut butter and jelly sandwich. They’re also amazing with even more melted peanut butter!
What you need
- The usual dry ingredients: All-purpose flour, brown sugar, baking powder, salt
- The usual wet ingredients: Eggs, buttermilk (here’s how to make buttermilk), water, vanilla extract
- And also:
- Creamy peanut butter – You’ll melt this in the microwave, then let it cool slightly—just enough that it won’t cook the eggs when you add them. Feel free to make a little extra for topping the pancakes, either instead of or in addition to maple syrup.
- Chopped peanuts – These are optional, but if you want maximum peanut flavor in your pancakes, use them!
How to make them
Preheat your cooking surface. Set an electric griddle to 375°F or place a non-stick frying pan over medium-low heat.
Make the pancake batter. Whisk together the melted peanut butter and eggs until the mixture is smooth.
Whisk in the buttermilk, water, and vanilla.
Lastly, add the dry ingredients. Fold in the chopped peanuts.
Cook the pancakes. Let the batter to rest for 5 minutes, then drop spoonfuls onto the preheated griddle or frying pan, spreading the batter a bit if needed. Cook for 3 to 4 minutes on the first side, or until bubbles form on top and the bottom is golden brown. Flip and cook for 2 to 3 more minutes on the other side.
Repeat with remaining batter. Cook the rest of the pancake batter and serve.
Yes, peanut butter is good for you, provided you’re buying a quality brand made without a lot of added oils, sugar, and fillers. A good natural peanut butter is a decent source of protein, low in carbs, rich in healthy fats, and high in a number of vitamins and minerals.
Natural peanut butter is made with peanuts only, or peanuts and salt. Regular peanut butter is usually made with hydrogenated vegetable oil and sugar.
That vegetable oil accounts for another difference between the two: regular peanut butter doesn’t need to be stirred before using.
How to make these pancakes your own
Here are some ideas for switching things up with this pancake recipe:
- Use a different type of nut butter. Almond butter, cashew butter, or even sunflower seed butter will work in these pancakes.
- Make honey-roasted peanut butter pancakes. Use honey-roasted peanuts in the batter and as garnish, then drizzle the pancakes with honey before serving.
- Go decadent. Top your pancakes with chocolate sauce, caramel sauce, whipped cream, chocolate chips, Reese’s pieces, or chopped Reese’s cups. Yessss.
- Go fruity. Sliced bananas are perfect with peanut butter pancakes, and so is our Strawberry Sauce or Blueberry Sauce.
Make Ahead Ideas
PB 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.
Freeze these pancakes in an airtight storage container or in 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 your pancakes from frozen, simply add a few more minutes to the cooking time.
More recipes for peanut butter lovers
- Peanut Butter Banana Pancakes – Whole Wheat
- Healthy Peanut Butter Breakfast Cookies
- Peanut Butter Chocolate Chip Pancakes
Get the Recipe: Peanut Butter Pancakes
- ¾ cup smooth peanut butter, melted and cooled slightly
- 2 eggs
- 1 cup buttermilk
- ¾ cup water
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup brown sugar
- 1 ½ tablespoons baking powder
- Dash of salt
- ¾ cup chopped peanuts (optional but highly recommended)
- 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, baking powder and salt then whisk until smooth.
- Stir in the chopped peanuts, if using.
- Allow the batter to rest for 5 minutes.
- Drop by spoonfuls onto the preheated 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 for a further 2-3 minutes.
- Makes 18-20 pancakes
- 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.
- Freeze these pancakes in an airtight storage container or in a freezer bag with parchment paper between the layers to keep the pancakes from sticking to each other.
- Microwave peanut butter 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.