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Peanut Butter Pancakes

Thick peanut butter pancake stack with banana slices and nuts

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These aren’t your average pancakes. We’re talking incredibly light, fluffy pancakes packed with a rich, creamy peanut butter flavor. It’s the perfect, easy breakfast that feels like a warm hug on a plate. Simple to make and impossible to forget!

Ingredients

Scale
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup creamy peanut butter (like Jif or Skippy)
  • 2 ½ Tbsp granulated sugar
  • 2 Tbsp vegetable oil
  • 1 large egg
  • 1 cup milk

Instructions

  1. Mix Dry First: In a large bowl, whisk together the flour, baking powder, and salt. This helps make every pancake fluffy.
  2. Combine Wet: In a separate bowl, stir the peanut butter, sugar, and oil until smooth. Whisk in the egg and milk until just combined.
  3. Don’t Overmix: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just blended. A few lumps are good—that’s the secret to tender pancakes!
  4. Cook ‘Em Up: Heat a lightly oiled griddle or non-stick pan over medium heat. Pour about ¼ cup of batter for each pancake. Cook for 2-3 minutes, or until you see bubbles on the surface and the edges look dry.
  5. Flip Once: Flip the pancakes and cook for another 1-2 minutes until golden brown. Remember, don’t press them down with the spatula!

Notes

  • Serving Suggestions: Serve them stacked high with a pat of butter and warm maple syrup. Sliced bananas or a handful of chocolate chips are also fantastic toppings.
  • Tips & Tricks: For extra smooth batter, microwave the peanut butter for about 20 seconds before mixing. Also, using room temperature milk and eggs helps everything combine more easily.
  • Storage & Reheating: Store cooled leftovers in an airtight container in the fridge for up to 3 days. To freeze, place them on a baking sheet in a single layer until solid, then transfer to a freezer bag for up to 2 months. Reheat in a toaster or microwave until warm.