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Peanut Butter Pancakes

Breakfast stack of peanut butter pancakes with banana topping
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Fluffy, soft pancakes packed with creamy peanut butter flavor. A quick, wholesome breakfast that’s comforting and satisfying for the whole family.

Ingredients

Scale
  • 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)

Instructions

  1. Mix Dry Ingredients:
    In a large bowl, whisk together flour, baking powder, and salt.
  2. Combine Wet Ingredients:
    In another bowl, mix peanut butter, sugar, and oil until smooth. Add egg and gradually whisk in milk.
  3. Combine Batters:
    Pour wet mixture into dry ingredients. Stir gently until just combined. Some lumps are fine. If too thick, add milk by tablespoons.
  4. Heat Pan:
    Preheat a non-stick skillet or griddle over medium heat. Grease lightly with butter or oil.
  5. Cook Pancakes:
    Pour ¼ cup batter per pancake onto pan. Cook 2-3 minutes until bubbles form and edges look set. Flip and cook 2 more minutes until golden.
  6. Serve:
    Stack pancakes and serve warm with toppings of your choice.

Notes

Serving Suggestions:
Top with butter and maple syrup. Add fresh fruit or chopped nuts for extra flavor and texture. Great alongside bacon, sausage, or a fresh smoothie.

Tips & Tricks:

  • Use room-temperature milk and egg for smooth batter.
  • Don’t overmix; a few lumps help keep pancakes light.
  • For extra fluff, fold in whipped egg whites.
  • Keep pan at medium heat for even cooking and golden color.

Storage & Reheating:
Store leftovers in the fridge up to 3 days layered with parchment. Freeze pancakes in a single layer, then transfer to a freezer bag for up to 1 month. Reheat in toaster or oven at 350°F (175°C) for 5-7 minutes for best texture.

Find it online: https://cakeshungry.com/peanut-butter-pancakes/