Recipe

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These peanut butter pancakes are fluffy, melt-in-your-mouth delicious, and filled with that peanut butter flavor you love.

Brace yourself. You're about to enjoy an epic stack of peanut butter pancakes hot off the griddle.

Stack of peanut butter pancakes topped with whipped cream and more peanut butter on top.

Fluffiest Peanut Butter Pancakes

If you're the type of person who gets all the feels when you lick a spoon of peanut butter, this recipe is for you. I took my viral fluffy pancake recipe, tweaked the ingredients, and added peanut butter right into the batter to create something seriously good.

The best part is that it uses regular peanut butter, not powder, so the flavor really comes through, and they still give you 14g of protein per serving. This is a total breakfast win if you ask me.

Ingredients

You'll use all-purpose flour, baking powder, and a pinch of salt for structure and lift. A little sugar adds sweetness, while the milk and egg create a smooth batter. The star here is peanut butter, which adds richness and flavor, and a touch of cinnamon is optional.

two bowls of peanut butter pancake batter

How to Make Peanut Butter Pancakes

The short video in the recipe card is always the best visual. Here is what you need to know about the main steps:

Make the pancake batter.
Measure and mix the dry ingredients in one bowl, and in another, dissolve the peanut butter with the other liquid ingredients so when you add them to the dry, you don’t overmix the batter.
Cook the pancakes.
These cook on a non-stick greased surface for about 2 minutes per side. Keep the pancakes warm in the oven at 200F or on a plate covered while you cook the rest.
Serve.
Stacked high, topped with sliced bananas, whipped topping, more peanut butter drizzled over the top, or pancake syrup. Leftovers keep for 3 days in the fridge, 3 months in the freezer.

More Pancakes You’ll Love

Want pancakes that feel indulgent but also check the boxes? Try my banana protein pancakes and my chocolate protein pancakes.

Fluffy Peanut Butter Pancakes (14g protein)

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

These peanut butter pancakes are fluffy, melt-in-your-mouth delicious, and filled with that peanut butter flavor you love.

5 from 18 votes

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Watch how it’s made:

Ingredients

1 ½ cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon cinnamon, optional
¼ teaspoon salt
1 egg
¼ cup peanut butter, your favorite
1 ½ cups milk, any

Instructions

Make the pancake batter:

In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon (if using).
In a medium bowl, whisk the egg. Add the peanut butter and whisk until it's incorporated with the egg. Add the milk and mix until smooth. Dissolving the peanut butter in a separate bowl with the liquid ingredients prevents overmixing the batter, which leads to chewy pancakes.
Make a well in the middle of the flour bowl by pushing the flour to the sides and pour the liquid mixture. Gently combine the ingredients into a batter, mixing from the outside of the bowl in until no visible flour is left. Some clumps are ok.

Cook the pancakes:

Heat a non-stick pan or griddle over medium heat. Once hot, grease it. Immediately pour ¼ cup of batter per pancake. Use the back of the scoop or a spoon to spread and shape the pancakes into circles. The batter is thick and doesn't spread on its own.
Cook the first side for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook the second side for a little less time. Remove them onto a plate, cover them to keep them warm or serve as you go. f

Serve and store:

Serve them warm, topped with your favorite toppings and syrups.
Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the microwave for 30 seconds to 1 minute, or in a toaster.