Peanut Butter Pancakes

Peanut Butter Pancakes

Kristina Vanni

Prep: 10 mins
Cook: 4 mins
Total: 14 mins
Servings: 4
Nutrition Facts (per serving)
535 Calories
36g Fat
45g Carbs
14g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 535
% Daily Value*
Total Fat 36g 46%
Saturated Fat 12g 58%
Cholesterol 82mg 27%
Sodium 813mg 35%
Total Carbohydrate 45g 16%
Dietary Fiber 3g 10%
Total Sugars 15g
Protein 14g
Vitamin C 0mg 1%
Calcium 409mg 31%
Iron 3mg 16%
Potassium 327mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The possibilities are endless when it comes to a weekend morning pancake breakfast. These peanut butter pancakes are light and fluffy even though they are packed with rich and flavorful peanut butter. Either creamy or crunchy peanut butter works in this recipe, so feel free to use your personal preference or what you happen to have on hand. You could even give them a try with almond or cashew butter for another fun twist.

What makes these pancakes extra special are the toppings. Of course, you can never go wrong with a drizzle of maple syrup, but a dollop of homemade whipped honey butter is a unique treat. Finally, a quick sprinkle of chopped honey roasted peanuts not only add texture, but they marry the honey and peanut butter flavors together in every bite.

Parents and kids alike love these pancakes. They taste great washed down with a cold glass of milk or with a warm mug of coffee.


For the Pancakes:

  • 1 cup all-purpose flour

  • 2 tablespoons granulated sugar

  • 1 1/2 tablespoons baking powder

  • 1 large egg

  • 1/3 cup peanut butter

  • 1 cup milk

  • 2 tablespoons vegetable oil, plus additional for skillet or griddle

For the Butter:

  • 1/4 cup butter, softened

  • 2 tablespoons honey


  • Honey roasted peanuts, chopped, for garnish

Steps to Make It

  1. Gather the ingredients.

    Peanut Butter Pancakes
    Kristina Vanni
  2. In a large bowl, stir together the flour, sugar and baking powder.

    Peanut Butter Pancakes
     Kristina Vanni
  3. In another bowl, combine the egg and peanut butter until well blended. 

    Peanut Butter Pancakes
    Kristina Vanni 
  4. Stir in the milk and oil.

    Peanut Butter Pancakes
     Kristina Vanni
  5. Add the wet ingredients to the dry ingredients, stirring until just blended.

    Peanut Butter Pancakes
     Kristina Vanni
  6. Heat a skillet over medium-high heat. Pour 1/4 cup of the batter for each pancake into the skillet. Cook until bubbles form on the surface. Flip and brown on the other side.

    Peanut Butter Pancakes
     Kristina Vanni
  7. In a small bowl, stir together the butter and honey. 

    Peanut Butter Pancakes
     Kristina Vanni
  8. Top each stack of pancakes with a dollop of the whipped honey butter. Garnish with chopped honey roasted peanuts. 

    Peanut Butter Pancakes
     Kristina Vanni
  9. Enjoy!


    A few simple tips will result in perfect pancakes every time.

    • Don't overmix the batter. Resist the urge to stir and stir until every lump has disappeared. This will make the batter sticky and result in rubbery pancakes.
    • Allow the batter to rest for a few minutes before spooning onto the hot griddle. (This is the perfect time to brew some coffee.) This allows the flour to absorb more of the liquid and work out some of those last few lumps in the batter.
    • Use a large skillet or griddle so you never have to crowd the pan. This will make flipping the pancakes much easier.
    • Wipe the surface clean in between batches and add an extra pat of butter or drizzle of oil. This helps avoid any burnt bits getting into subsequent batches.