These yummy peanut butter pancakes are a real meal. They're dense and packed with the protein you need to keep going strong all morning. Plus, they're eggless and perfect for those on an egg-free diet. Pair them with our homemade peanut butter syrup for a delightful breakfast treat!
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These wonderful peanut butter pancakes are delicious, dense and double the peanut butter flavor thanks to the super easy peanut butter syrup that goes on top. These protein-rich, eggless pancakes are a real meal for breakfast or brunch.
Despite being a little bit denser than traditional pancakes, they are still fluffy inside and should puff up nicely to make a beautiful stack.
What You’ll Love About This Recipe
Ingredients
Pancakes
- 1½ cup all-purpose flour.
- 2 teaspoons baking powder. Double acting.
- ½ teaspoon salt. Enhances flavor.
- 1¾ cup milk. Whole, 1% or 2% milk is fine. You can also substitute nut milk for a dairy-free option.
- 2 tablespoons granulated sugar. Adds sweetness. You can omit, if desired.
- 1 cup peanut butter. Creamy or chunky.
Peanut Butter Syrup
- ½ cup agave syrup. You can substitute light corn syrup.
- ¼ cup peanut butter. Creamy or chunky.
Instructions
Pancakes
Step 4. Meanwhile, lightly spray a griddle or non-stick skillet with cooking spray and heat on medium heat.
Step 6. Cook until bubbles form and pop on the surface of the batter, about 3-4 minutes.
Step 7. Spray a wide spatula lightly with cooking spray and slide it under one of the pancakes. With a swift motion, flip the pancake. Repeat with remaining pancakes. Cook for about 5 minutes longer.
Remove cooked pancakes to a plate and tent with aluminum foil to keep them warm. Repeat steps 4-7 with remaining batter. Serve warm with peanut butter or maple syrup.
Click here to learn how to make these peanut butter pancakes in a visual story.
Peanut Butter Syrup
Serve over pancakes.
Looking for more information about making pancakes? Visit our complete guide for making homemade pancakes from scratch, including detailed ingredient information, step-by-step instructions and more!
Variations
- Peanut Butter Chocolate Chip Pancakes. Set aside 1 cup of semi-sweet chocolate chips and sprinkle them on the uncooked side of pancakes as they are cooking on the griddle. See our recipe for banana chocolate chip pancakes to see this technique in action.
- Peanut Butter and Jelly Pancakes. Add 1-2 teaspoons of jam to the tops of uncooked sides of each pancake as they are cooking on the griddle. Quickly use a butter knife to gently swirl the jam through the pancake batter. Flip and cook the other side of pancake as indicated in the recipe.
- Peanut Butter Cup Pancakes. Set aside 1 cup of diced peanut butter cup candies (or whole mini peanut butter cup candies) and sprinkle them over the top of the uncooked side of pancakes as they are cooking on the griddle. See our recipe for banana chocolate chip pancakes to see this technique in action.
Tips and Storage
- This pancake batter is very dense. Therefore, after adding the batter to your cooking surface, you may need to spread it into a circle shape with the back of your spoon, ladle or ice cream scoop.
- Use a mechanical ice cream scoop to “scoop” the pancake batter onto the griddle. Spray it first with cooking spray to help release the batter.
- Give your pancake batter some time to rest before cooking the pancakes. This will allow time for the gluten to relax and the baking powder to start working. The gluten will be activated when you stir the batter. If too much gluten is activated, the pancakes will turn out tough and chewy. Allowing the batter to rest first, will help to counteract that.
- Serving idea: Top these pancakes with whipped cream and chopped honey roasted peanuts. Serve with warm peanut butter syrup (recipe included here).
- To store leftovers: Place a square of wax paper between pancakes and place them in a food storage bag. They will keep in your fridge for up to a week. If you want to store them for a longer period of time, place them in a heavy duty freezer bag. They will keep in your freezer for up to three months. The peanut butter syrup can keep in an airtight container on your counter for up to a week. After that, it’s best to refrigerate it. It will keep for a couple of weeks. Stir any leftover syrup prior to heating (in the microwave) and serving.
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Peanut Butter Pancakes
These yummy peanut butter pancakes are a real meal. They're dense and packed with the protein you need to keep going strong all morning. Plus, they're eggless and perfect for those on an egg-free diet. Pair them with our homemade peanut butter syrup for a delightful breakfast treat!
Print Recipe Save Rate
Ingredients
Pancakes
- 1½ cup all-purpose flour
- 2 teaspoons baking powder Double acting.
- ½ teaspoon salt
- 1¾ cup milk
- 2 tablespoons granulated sugar
- 1 cup peanut butter Creamy or chunky.
Peanut Butter Syrup
- ½ cup agave syrup Can substitute light corn syrup.
- ¼ cup peanut butter Creamy or chunky.
Instructions
Pancakes
- Sift flour, baking powder and salt in a large bowl. Mix thoroughly with a wire whisk. Set aside.
- Add milk, peanut butter and sugar to a blender and blend for 30 seconds to 1 minute. Alternatively you can add ingredients to a medium bowl and beat with an electric mixer for 30 seconds to 1 minute.
- Pour wet ingredients into dry and stir until just combined. Do not overmix. It's okay if a few lumps remain. Set batter aside to rest for 5 minutes.
- Meanwhile, lightly spray a griddle or non-stick skillet with cooking spray and heat on medium heat.
- Add about ¼ cup of batter to the hot surface. Repeat until there is no more room on the surface.
- Cook until bubbles form and pop on the surface of the batter, about 3-4 minutes.
- Spray a wide spatula lightly with cooking spray and slide it under one of the pancakes. With a swift motion, flip the pancake. Repeat with remaining pancakes. Cook for about 5 minutes longer.Remove cooked pancakes to a plate and tent with aluminum foil to keep them warm. Repeat steps 4-7 with remaining batter. Serve warm with peanut butter or maple syrup.
Peanut Butter Syrup
- Add syrup and peanut butter to a small saucepan over low heat. Stir and cook until peanut butter is melted. Stir until smooth.Serve over pancakes
Nutrition
Calories: 410kcal | Carbohydrates: 42g | Protein: 14g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 460mg | Potassium: 358mg | Fiber: 3g | Sugar: 19g | Vitamin A: 86IU | Calcium: 140mg | Iron: 2mg
Servings: 8 pancakes
Calories: 410kcal
Can these be frozen and reheated. Best way?
Hi Carrie,
Yes. I have frozen and reheated them. Let them cool, place each leftover pancake between a sheet of parchment or wax paper, then place them all in a freezer bag and freeze. To reheat, I just reheated them in the microwave until they were heated through, but if you want a crispy texture on the outside, you can reheat them in the microwave, then melt a bit of butter on a griddle or skillet over medium low heat and heat them until the exterior are crispy to your liking.
I hope this helps!
I add an soft fried egg on top of the peanut butter, add syrup. Fabulous.
I’m so glad you enjoyed the peanut butter pancakes, Chris!