These peanut butter pancakes are fluffy, melt-in-your-mouth delicious, and filled with that peanut butter flavor you love!
Is there anything better than a delicious stack of hot-off-the-griddle pancakes for breakfast? Well, maybe for dinner too!
Fluffiest Peanut Butter Pancakes
I took my famous recipe for the best pancake recipe on Earth, added some peanut butter to the mix, and now I can share with you the most epic pancake recipe ever.
Not only do these pancakes taste delicious, but their fluffy texture does a great job of soaking up anything you decide to drizzle on top.
Speaking of, for the recipe photos, you’ll notice that I went ALL OUT! I topped them with whipped cream, syrup, and more peanut butter, and the result was a stack of five-star-worthy pancakes. That said, you can serve them with maple syrup and enjoy them as well.
Making this recipe is not only easy, but it’s made with ingredients you probably have on hand. Head over to the pantry and grab these items:
- All-purpose flour: makes fluffy pancakes. Use a 1:1 gluten-free for an allergy-friendly option.
- Baking powder: essential for fluffy pancakes, especially this recipe.
- Salt: brings out the cinnamon, sugar, and butter.
- Sugar: balances out the savoriness of these pancakes.
- Cinnamon: optional, but it complements the peanut butter flavor.
- Egg: binds the ingredients and helps the batter rise while cooking.
- Peanut butter: the star ingredient! Use creamy peanut butter for best results.
- Milk: regular dairy or your favorite non-dairy option.
Reference the recipe card for the ingredient amounts and detailed cooking directions.
How to Make Peanut Butter Pancakes
Alright, grab those ingredients, and let’s make a batch of pancakes for all the peanut butter lovers!
- Dry ingredients
Combine the flour, baking powder, salt, sugar, and cinnamon.
- Wet ingredients
In a separate bowl, whisk the egg, peanut butter, and milk until smooth. Add the wet ingredients to the dry ingredients and whisk to combine.
- Pour and cook
Lightly grease and heat a non-stick griddle over medium-high heat (300-350F). Pour ¼ cup batter for each pancake and cook until bubbles form, flip and cook until golden brown on both sides.
- Stack ’em high!
Remove the pancakes from the griddle, stack them onto a plate, and drizzle with maple syrup, extra peanut butter, or whipped cream (or all three!).
Watch how these fluffy pancakes are made in this recipe video!
For the best pancake results and to avoid the most common pancake fails check out these tips!
Separate dry and wet ingredients
The peanut butter should be thoroughly combined with the egg and milk before being added to the flour. You’ll overmix the batter if it’s added directly to the dry ingredients.
Combine the wet and dry ingredients until there are only a few pea-sized lumps and not a second more.
Keep a hot pan or griddle
Make sure you start with a 350 to 375F cooking surface for evenly cooked pancakes with golden-brown edges. Too low, and the pancakes will be gummy, too high, and they will burn.
Peanut butter makes just about anything taste even better, pair these pancakes with one of the topping ideas below, and you’ll see just what I mean.
- Sliced bananas
- Maple syrup
- Chocolate chips
- Strawberry or raspberry jam
- Additional peanut butter (warmed, so it drizzles)
Want more? Pick one of the 50 pancake topping ideas you can add to your stack!
Make Them Ahead
There are two ways to make pancakes ahead of time: making them and freezing them or making the pancake batter ahead of time.
Freezing cooked pancakes is a great way to make pancakes ahead of time and enjoy them in the future. Once you’ve made a batch, allow them to cool down to room temperature, and place them on a parchment-lined baking sheet for 1 hour in the freezer.
Once frozen, you can then transfer the pancakes to a large zip bag and keep them frozen for 2-3 months. When breakfast rolls around, warm the pancakes in the microwave or a toaster oven in a medium setting.
Fluffy Peanut Butter Pancakes
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 Tablespoon sugar
- ¼ teaspoon cinnamon
- 1 egg
- ¼ cup peanut butter, your favorite
- 1 ½ cups milk, any
- In a large bowl, sift together the flour, baking powder, salt, sugar, and cinnamon.
- In a medium bowl, whisk the egg. Add the peanut butter and stir to dissolve it with the egg. Add the milk, and mix to combine until the peanut butter and the milk mixture are smooth. Alternatively, you can put all three in the blender and blend until smooth.
- Make a well in the middle of the flour bowl and pour the wet mixture. With a whisk, slowly combine until smooth without overmixing.
- Heat a non-stick griddle or large pan over medium-high heat, I set my griddle at 300-350 F. Once hot, grease it with some butter or oil and pour or scoop ¼ cup of batter for each pancake.
- Wait until bubbles form to flip. Continue cooking for an additional minute to cook through, and brown on the other side. Remove from the pan or griddle, finish cooking the rest of the batter, and serve.