These Peanut Butter Pancakes are light, fluffy, and so delicious! They’re made with simple pantry ingredients and ultra flavorful from the peanut butter. The perfect breakfast to start your day on a sweet note!
This is one of my favorite go-to pancake recipes that my whole family is obsessed with. My secret to getting the best fluffy texture is to add the flour in last. This way, you mix the batter less, which keeps the pancakes from being dense. Plus, you only use one bowl which means easy cleanup!
Why You’ll Love These Peanut Butter Pancakes
Quick & Easy: You can mix the batter in a matter of minutes with simple ingredients that you probably have on hand.
Versatile: Switch up the recipe with a variety of toppings and add-ins. You can also use the batter to make waffles, similar to my popular almond butter waffles.
Flavorful: The peanut butter adds so much flavor to these pancakes. This makes them a little more special than regular pancakes and a favorite for special mornings like holidays and birthdays.
ingredients you’ll need
They’re simple ingredients you probably already have in your pantry and fridge. You don’t need any special equipment to mix the batter – just a bowl, a whisk, and your favorite mixing spoon.
Gluten-Free & Nut-Free Variations
If you need these peanut butter pancakes to be nut-free, I recommend using sunflower seed butter. It’s the closest in texture and flavor to peanut butter. Almond butter also works, but you may need to add a splash of milk to thin it out.
To make this recipe gluten-free, substitute the all-purpose flour for a 1:1 gluten-free flour. It’s a super easy swap that yields the same fluffy texture. Or, try my 3-ingredient almond flour pancake recipe if you have almond flour on hand.
How to Make Peanut Butter Pancakes
One: Melt 4 tablespoons of butter in the same skillet you’ll cook the pancakes in. Pour the butter into a large mixing bowl then set it aside.
Two: In the same bowl, whisk the peanut butter (or any other nut butter), sugar, baking powder, vanilla, large eggs, and salt until everything is smooth.
Three: Pour the milk into the pancake mixture and mix until it’s totally combined.
Four: Add the flour a little bit at a time, stirring gently just until the flour incorporates.
How Do I Know When My Pan Is Ready?
For the best texture, you’ll want to completely preheat your skillet to medium heat or medium/low. You can test the pan to see if it’s ready by sprinkling a few drops of water on it. If they sizzle away immediately, it’s not hot enough yet. When the water rolls or “dances” around the skillet, then it’s ready to go.
Five: When your skillet is ready, spoon ¼ cup of the batter into the pan or griddle and spread it into 3-inch circles. Cook for 2-4 minutes until you see small bubbles on the surface of the batter.
Six: Carefully flip the pancakes and cook them for another 1-3 minutes. You’ll know they’re done when both sides of the pancakes are golden brown.
Delicious Toppings & Add-Ins
Drizzle: Maple syrup is always a winner. You could also melt some extra peanut butter or make my easy homemade sugar-free Nutella spread to drizzle on top.
Fresh fruit: I love to serve peanut butter pancakes with a bowl of fresh berries on the side. They’re so good with banana slices, too!
Add-Ins: For a little extra flavor and texture, try folding some dried fruit, chopped nuts, or chocolate chips into the batter.
How Do I Keep Peanut Butter Pancakes Warm?
You can keep the pancakes warm in a low oven until you’re ready to serve them. I usually keep an oven-safe plate or small baking tray in a 200°F oven while I finish cooking the rest of the pancakes.
Storage & Regheating
You can keep any leftover pancakes in the fridge for up to 4 days. Keep them in an airtight container or wrap them tightly in plastic wrap so they stay fresh. For longer storage, you can flash-freeze the pancakes on a baking sheet. Then place them in a freezer bag for up to 3 months.
Peanut butter pancakes also reheat really well and quickly. You can heat them in the microwave or toaster oven until they’re warm and fluffy again.
If you make these Peanut Butter Pancakes, please leave a star rating and comment to let me know how it goes! And be sure to check out the full collection of breakfast recipes here at Primavera Kitchen!
Peanut Butter Pancakes
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Ingredients
- 2 eggs
- 4 tablespoons unsalted butter
- 1/3 cup natural smooth peanut butter
- 1/4 cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- ½ cup whole milk
- 3/4 cup all-purpose flour or gluten-free flour
- butter, ghee or cooking spray
- maple syrup for topping
- berries for topping strawberries, blueberries, blackberies
Instructions
- Melt 4 tablespoons of unsalted butter in a large nonstick skillet over medium-high heat. Pour into a large bowl and set the skillet aside (do not wash).
- In a bowl, combine smooth peanut butter, granulated sugar, baking powder, vanilla extract, the eggs, and kosher salt. Whisk until fully blended.
- Stir in whole milk and mix to combine. Gradually add all-purpose flour and gently stir with a wooden spoon or flexible spatula until just incorporated. Be careful not to overmix; a few lumps are fine.
- Warm neutral oil in the reserved frying pan over medium-low heat until it starts to shimmer. Spoon 1/4-cup portions of the batter into the pan, cooking up to 4 pancakes at a time, and gently spread the batter into 3-inch wide circles. Cook until bubbles form on the surface and the bottoms are golden brown, about 2 to 4 minutes. Flip the pancakes and cook for another 1 to 3 minutes, until the second side is golden.
- Let cook until the pancakes are golden brown. It’s about 3 minutes, then flip and continue to cook for about 2 minutes. Then, continue with remaining batter.
- Serve pancakes with desired toppings and maple syrup.
Tips
- When small bubbles form on the surface of the pancake batter, it’s a sign to flip the pancakes.
- Be careful not to overmix the batter or it will make the pancakes dense. Stir it just until the streaks of batter disappear.
- Depending on the size of your skillet, you can cook 3-4 pancakes at once to save time.
- Pancake batter is supposed to be slightly runny. If it’s too thick the pancakes will be doughy on the inside. Adjust the consistency with more flour or milk if needed.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Grace @ Earthy Feast says
Wow! These pancakes look perfect! I’ve been hunting for a healthier pancake recipe, so happy I found your blog! Pinning!
Olivia Ribas says
I am glad you like them. You are so sweet. Thanks a lot 😉
dina says
looks like a yummy breakfast!
Olivia Ribas says
Thanks, Dina!
Christine says
Hi, can I substitute cassava flour instead of the tapioca flour In this recipe?
Thanks
Olivia Ribas says
Sorry I’ve never made this recipe with cassava flour, so I can’t confirm it for sure. But I totally believe that it can work.
Christine says
Why is my batter like cookie batter? Very frustrating
Olivia Ribas says
So sorry to hear that. Maybe it’s the type of peanut butter that you use.
CC says
Could you substitute either Arrowroot flour or Xanthum gum for tapioca flour? What would the ratio be?
Olivia Ribas says
Sorry I’ve never made this recipe before with arrowroot flour or Xanthum gum. If you tried it please let me know how it turned out.
Paula says
I think the recipe is missing some liquid… either oil or milk or something. Batter was thick, like cake or brownie, and pancake was quite heavy – got stuck in my throat when swallowing. I tried it again with 2tbls full fat coconut milk and they poured nicely and fluffed up. Perfect and delicious!!
Chefe says
Love this on Sunday mornings!
Olivia Ribas says
Yes the best!