Name: Peanut Butter Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 2 tsp baking powder; ½ tsp salt; ½ cup creamy peanut butter; 2½ Tbsp sugar; 2 Tbsp vegetable oil; 1 large egg; 1 cup milk (dairy or plant-based)

Jump to Recipe·Print Recipe

If you love the warm comfort of pancakes and the rich, nutty taste of peanut butter, you’re going to enjoy this recipe. Peanut butter pancakes give a fun twist to the classic breakfast favorite. They combine creamy peanut butter with soft, fluffy pancakes for a flavor and texture that’s just right.

This recipe draws from traditional American pancakes but adds that peanut butter boost that makes every bite special. Whether you’re feeding the family or treating yourself on a slow weekend morning, these Easy Peanut Butter Pancakes will quickly become a go-to.

Breakfast stack of peanut butter pancakes with banana topping

Recipe Overview

Prep and Cook Time

You’ll spend about 10 minutes prepping and 10 minutes cooking. That’s just 20 minutes to a stack of warm, fluffy pancakes.

Servings and Scaling Tips

This recipe makes about 6 medium pancakes—good for 2 to 3 people. Cooking for more? No problem. Just double or triple the ingredients. Here’s a quick guide:

Servings	Flour (cups)	Peanut Butter (cups)	Eggs	Milk (cups)	Sugar (Tbsp)
2-3	1	½	1	1	2.5
4-6	2	1	2	2	5
6-9	3	1.5	3	3	7.5

Peanut butter pancakes topped with banana slices and peanut butter

Difficulty Level

This one’s perfect for beginners. The steps are simple. But if you like experimenting, you can tweak flavors and textures easily.

Equipment Needed

You’ll want a big mixing bowl, a whisk or fork, a non-stick skillet or griddle, and a spatula. Don’t have a griddle? A heavy frying pan works just fine. Non-stick pans or well-seasoned ones help keep the pancakes from sticking.

Make-Ahead and Storage Options

You can mix the batter up to 24 hours ahead—just give it a little stir before cooking. Cooked pancakes freeze well. Stack them with parchment paper in a freezer bag or airtight container. They stay fresh up to a month. Reheat in a toaster or oven for best taste.

Ingredients

Here’s what you’ll need and why:

1 cup all-purpose flour: Gives your pancakes structure and fluffiness. You can swap for whole wheat or gluten-free flour if you want.
2 tsp baking powder: This makes the pancakes rise and get fluffy.
½ tsp salt: Balances sweetness and brings out peanut butter’s flavor.
½ cup creamy peanut butter: The star ingredient. Use a good-quality creamy peanut butter. Natural peanut butter works but might need extra stirring.
2½ Tbsp sugar: Adds just enough sweetness to complement the peanut butter. Brown sugar, honey, or maple syrup work too.
2 Tbsp vegetable oil: Keeps pancakes moist and tender. You can swap this for melted butter or coconut oil.
1 egg: Binds everything together and adds richness.
1 cup milk: Moistens the batter. Use dairy or any plant-based milk like almond or oat milk.

Tip: Bring your egg and milk to room temperature before starting. It helps the batter come together smoothly. And if your peanut butter is natural and separated, stir it well before measuring.

Peanut butter pancake ingredients including flour, milk, egg and baking powder

Step-by-Step Method

Let’s walk through the recipe together. No rush. Just follow these simple steps.

Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, and salt. This spreads out the baking powder so your pancakes rise evenly. The dry mix is your batter’s base—the magic starts here.

Peanut butter mixture in glass mixing bowl for pancake batter

Combine the Wet Ingredients:
In another bowl, stir the peanut butter with sugar and oil until smooth and glossy. Then crack in the egg and slowly add the milk while whisking gently. The mix might look a bit thick or lumpy—don’t worry, that’s normal. Soon your kitchen will smell wonderfully nutty.

Pouring milk into peanut butter mixture for pancake batter

Bring It All Together:
Pour the wet mix into the dry ingredients. Stir gently with a spatula or wooden spoon. Mix just until combined—no big flour pockets, but don’t overmix. A few lumps are good. Overmixing can make pancakes tough, not fluffy. If the batter seems too thick, add milk one tablespoon at a time to loosen it.

Mixing peanut butter pancake batter with pink spatula

Heat and Grease the Pan:
Heat your griddle or skillet over medium heat. Drop a few water drops on the surface—if they dance and evaporate quickly, you’re good to go. Lightly grease with butter or oil to keep pancakes from sticking and add flavor.

Cook the Pancakes:
Use a ¼ cup scoop or big spoon to pour batter onto the pan, spacing pancakes apart. Watch as bubbles form on top and edges look set (about 2-3 minutes). Flip carefully with a spatula and cook the other side for 2 minutes until golden brown. You’ll smell the peanut butter and see a lovely golden crust.

Pouring peanut butter pancake batter onto hot griddle with ladle

Cooking peanut butter pancake on non-stick pan with spatula

Serve and Enjoy!
Stack your pancakes high. Serve warm with butter, maple syrup, or fresh fruit. They should be fluffy inside, slightly crispy on the edges, with a perfect peanut butter flavor.

Stack of fluffy peanut butter pancakes on white plate

Common Mistakes:

Overmixing makes pancakes chewy instead of soft.
Cooking on too-high heat burns the outside before the inside cooks.
Using cold eggs and milk can make batter lumpy and affect texture.

Pro Tips:

For extra fluff, beat the egg white until stiff peaks form and fold it into the batter.
For a fun twist, drop spoonfuls of peanut butter on pancakes as they cook and swirl with a toothpick for a marbled look.
Keep your pan lightly greased and at medium heat for even cooking.

Golden brown peanut butter pancakes stacked on serving plate

Variations & Customization

This recipe is easy to tweak for your taste or diet.

Gluten-Free: Use a gluten-free flour blend.
Vegan: Swap the egg for a flax or chia egg (1 tbsp ground flaxseed + 3 tbsp water) and use plant milk and oil or vegan butter.
Add Spices: A pinch of cinnamon or nutmeg adds warmth. A dash of cayenne or chili powder gives a surprising kick.
Fancy It Up: Toss in chocolate chips or banana slices. Top with whipped cream and chopped nuts for a brunch treat.
Seasonal Flavors: In fall, add pumpkin puree and pumpkin spice. In summer, top with fresh berries and honey.

Homemade peanut butter pancakes with fresh banana and peanut butter topping

Close-up of peanut butter pancakes with banana and peanut butter garnish

Serving & Storage

Serving Suggestions

Stack pancakes tall. Add butter and maple syrup. Fresh fruit like bananas, strawberries, or blueberries add color and freshness. A sprinkle of chopped nuts or a dollop of Greek yogurt adds nice texture.

Side Dish Ideas

Peanut butter pancakes go great with crispy bacon or sausage for contrast. A green smoothie or fresh orange juice balances the richness. For a lighter meal, serve with berries and your favorite hot drink.

Perfect peanut butter pancakes recipe with banana and peanut butter toppings

Storage Tips

Keep leftovers in an airtight container in the fridge up to 3 days. Separate pancakes with parchment paper to prevent sticking.

Reheating

To reheat, use a toaster or oven at 350°F (175°C) for 5-7 minutes until warm and slightly crisp. Avoid microwaving—it can make pancakes soggy.

Freezing

Freeze cooled pancakes in a single layer on a baking sheet, then transfer to a freezer bag. They last up to a month. Reheat directly from frozen for best texture.

I hope you enjoy making and eating these Easy Peanut Butter Pancakes as much as I do! They strike the perfect balance of fluffy texture, rich peanut flavor, and just the right sweetness. Perfect for a healthy breakfast or a cozy weekend treat. Happy cooking!