These perfectly fluffy pancakes have a delicious hint of peanut butter flavor, making them a perfect match for tasty additions like chocolate, bananas, or both!
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Table of Contents
- About Peanut Butter Pancakes
- Can you store pancakes in the refrigerator?
- Can you freeze pancakes?
- Can you use natural peanut butter?
- How big will these pancakes be?
- How do you keep pancakes warm while cooking?
- Notes & tips for peanut butter pancakes
- Other breakfast recipes
- More recipes with peanut butter
- How to make peanut butter pancakes
- Recipe Details
About Peanut Butter Pancakes
Pancakes are one of those epic foods that feel like you’re having dessert for breakfast, and that whole idea only becomes more enticing when you add peanut butter.
And peanut butter cups.
I don’t know about you, but peanut butter pancakes may just become my next go-to food for sweet AM cravings.
Can you store pancakes in the refrigerator?
Yes, you totally can!
Once prepared and cooled, these pancakes can be stored in the refrigerator in a sealed container for up to two to three days.
To reheat, pancakes can be warmed up in the microwave, toaster oven, or griddle.
Can you freeze pancakes?
Certainly! Pancakes are easy to freeze.
Once prepared and cooled, wrap individual pancakes in plastic wrap, then store in a sealed container or freezer bag in the freezer for up to three months.
Can you use natural peanut butter?
When testing this recipe, I used Jif peanut butter, so I don’t have any personal experience in using natural peanut butter for these pancakes.
However, even though I have not tried it, I don’t think I can recommend using natural peanut butter in this recipe. I fear it would be too oily, impacting the texture of the pancakes.
How big will these pancakes be?
If you use about 1/4 cup batter for each pancake (as stated in the recipe instructions) each pancake should be about six inches wide.
How do you keep pancakes warm while cooking?
Unless you own one of the biggest griddles on the planet, you’ll likely need to cook pancakes in batches – and that makes cooking and serving pancakes challenging, since the first pancakes made are bound to get cold. You’re left to either feed everyone in batches or someone will be served some luke-warm pancakes.
You can avoid this by preheating your oven (or even a toaster oven) to 200 degrees F and have a baking sheet nearby Once a batch of pancakes have been cooked, place them on the baking sheet and let it sit in the oven until all the pancakes are ready to be served.
Notes & tips for peanut butter pancakes
- Get creative with your toppings! The peanut butter flavor in these pancakes is subtle and would pair well with a variety of flavors. I clearly liked playing up the chocolate and peanut butter combo, but these pancakes would be scrumptious with bananas and whipped cream as well.
Other breakfast recipes
More recipes with peanut butter
How to make peanut butter pancakes
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Before getting started, melt the peanut butter until it has the consistency of a velvety sauce.
Step 2 – In a large bowl, mix the dry ingredients together: flour, baking powder, sugar, and salt.
Step 4 – While continuing to whisk, gently pour the melted peanut butter in with the egg mixture.
Step 5 – Add in the dry ingredients, mixing until the batter is combined but still lumpy.
Step 6 – Allow the batter to rest for 10 minutes. This will give you time to heat your griddle to 275 degrees F.
Step 7 – Scoop up 1/4 cup of batter and pour it onto the prepared griddle, spreading out gently into a round shape. Cook until the top of the pancake begins to bubble and the bottom is golden brown, then flip and cook for an additional minute. Repeat this step until all the batter is used.
Step 8 – Serve with garnishes and drizzles of your choice and enjoy!
Peanut Butter Pancakes
- 1/3 cup creamy peanut butter, plus more for drizzling (optional)
- 1 cup all-purpose flour
- 2 tablespoon baking powder
- 2 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cup whole milk
- 1 large egg
- 1 tablespoon vegetable oil
- chocolate sauce, for drizzling (optional)
- peanut butter cups, chopped for garnish (optional)
- In a microwave-safe bowl, add peanut butter. Microwave for 15-second intervals, mixing in between, until peanut butter reaches a sauce-like consistency. Set bowl aside.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt. Set bowl aside.
- Slowly pour melted peanut butter in with egg mixture, whisking while pouring.
- Add the dry ingredients to bowl, mixing until combined but still lumpy.
- Let the dough rest for 10 minutes. Preheat griddle to 275 degrees F. Note: If using a pan or a griddle that does not have a nonstick coating, spray the cooking urface with cooking spray before adding pancake batter.
- Scoop out 1/4 cup pancake batter and pour onto the heated griddle, spreading out gently into a round shape. Cook until the top of the pancake begins to bubble and the bottom turns golden brown, about 3-4 minutes. Flip pancake and cook opposite side for 1 minute. Repeat this step until all batter is used. Tip: depending on the size of your griddle, you should be able to cook 6-8 pancakes at a time.
- Serve pancakes immediately with chocolate syrup, more melted peanut butter, and chopped peanut butter cups (garnishes optional).
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.