Peanut Butter Pancakes

These fluffy peanut butter pancakes are absolutely perfect for anyone who loves that nutty, creamy flavor! Peanut butter lovers will go crazy for these golden beauties that are packed with protein and ready in just 20 minutes. They’re subtly sweet on their own, but you can always drizzle extra maple syrup if you want them sweeter.

Recipe Details

Timing & Servings: Active Time: 20 minutes, Total Time: 20 minutes, Serves: 4 people.

Nutrition Profile: Soy-Free, Vegetarian

Nutrition Facts (per serving): 383 Calories, 19g Fat, 38g Carbs, 15g Protein

Ingredients You’ll Need

All-purpose flour: You’ll need ½ cup of regular flour, which helps give these pancakes their perfect fluffy texture. This is the base that holds everything together beautifully.

Whole-wheat flour: Another ½ cup of whole-wheat flour adds extra nutrition and a nice hearty flavor. It makes these pancakes more filling too!

Baking soda: ¾ teaspoon of baking soda is what makes these pancakes rise up nice and fluffy. Don’t skip this magic ingredient!

Ground cinnamon: ½ teaspoon adds such a warm, cozy flavor that pairs perfectly with peanut butter. It smells amazing while you’re cooking too.

Salt: Just ¼ teaspoon helps bring out all the other flavors. It’s a small amount but makes a big difference!

Large eggs: 2 eggs at room temperature blend much easier and create a smoother batter. Just take them out about 30 minutes before cooking.

Pure maple syrup: 2 tablespoons gives these pancakes natural sweetness. Real maple syrup tastes so much better than the fake stuff!

Smooth natural peanut butter: 5 tablespoons total, but you’ll divide it up. 3 tablespoons go in the batter and 2 tablespoons get spread on top for extra peanut butter goodness.

Whole milk: ¾ cup creates the perfect creamy texture. Room temperature milk mixes better, so take it out with your eggs.

Unsalted roasted peanuts: ¼ cup chopped up adds the perfect crunchy topping. You can buy them already chopped or chop them yourself.

How to Make Peanut Butter Pancakes

Step 1: Whisk both flours, baking soda, cinnamon and salt together in a small bowl. Set this dry mixture aside for now.

Step 2: Whisk eggs, maple syrup and 3 tablespoons peanut butter together in a medium bowl. This might take a minute to get smooth, but keep whisking!

Step 3: Gradually add the milk to your peanut butter mixture. Whisk constantly while you pour so everything stays smooth and creamy.

Step 4: Gently whisk the dry ingredients into the wet ingredients. Stop as soon as everything is just combined – don’t overmix or your pancakes will be tough.

Step 5: Lightly coat a large nonstick skillet with cooking spray. Heat it over medium heat for about 2 minutes.

Step 6: Use a ¼-cup scoop to add batter to the pan. Cook until bubbles start appearing and edges look dry, about 2 to 3 minutes.

Step 7: Flip and cook until golden brown and firm in the center, 1 to 2 minutes more. Repeat with remaining batter, spraying the pan between batches.

Step 8: Spread the remaining 2 tablespoons peanut butter on your finished pancakes. Sprinkle with the chopped peanuts and serve right away!

Easy and Quick Peanut Butter Pancakes Version

Want to make these even faster? You can use 1 cup of pancake mix instead of the two flours, baking soda, and salt! Just add the cinnamon to the mix and follow the rest of the recipe exactly the same way. This saves you about 5 minutes of prep time and still tastes amazing.

Serving Ideas

These peanut butter pancakes make a complete breakfast that’ll keep you full for hours. Serve them with fresh sliced bananas and a drizzle of warm maple syrup for the ultimate treat. A glass of cold milk or hot coffee pairs perfectly with these nutty, fluffy pancakes.

Storage

Store leftover pancakes in the fridge for up to 3 days in an airtight container. You can reheat them in the toaster, microwave for 30 seconds, or warm them in a 350°F oven for 5 minutes. They freeze beautifully for up to 2 months too!

Substitutions

No whole milk? Regular 2% milk or even almond milk works great here. You can swap the smooth peanut butter for crunchy if you want extra texture. Honey works instead of maple syrup if that’s what you have on hand.

Pro Tips

• Room temperature ingredients: Let your eggs and milk sit out for 30 minutes before cooking. They mix so much better this way!
• Don’t overmix: Stop whisking as soon as you don’t see dry flour. Lumpy batter makes fluffy pancakes!
• Test your heat: Drop a tiny bit of batter in the pan. It should sizzle gently, not violently.
• Keep them warm: Put finished pancakes on a plate in a 200°F oven while you cook the rest.

FAQs

Can I make these pancakes ahead of time?

Sure! You can mix the dry ingredients the night before and store them covered. You can also make the whole batter up to 2 hours ahead and keep it in the fridge. Just give it a gentle stir before cooking.

Why are my pancakes not fluffy?

The most common reason is overmixing the batter or using old baking soda. Make sure your baking soda is fresh and stop mixing as soon as you don’t see dry flour. A few lumps are totally fine!

Can I use a different nut butter?

You bet! Almond butter, cashew butter, or even sunflower seed butter work great. Use the same amounts and follow the recipe exactly the same way.

How do I know when to flip the pancakes?

Look for bubbles forming on the surface and the edges looking set and dry. This usually takes 2-3 minutes on medium heat. The bottom should be golden brown when you peek under with a spatula.

I’d love to hear how these peanut butter pancakes turn out for you! Did you try any fun variations or add your own special touches? Share your pancake adventures – there’s nothing better than connecting with fellow breakfast lovers!