Peanut Butter Pancakes are easy to make and delicious to eat using pantry basics. They make a great breakfast or snack!
This post was originally published March 1, 2011. Content and photos have been updated.
Peanut butter makes a regular appearance in our breakfast rotation whether it be on toast, waffles or just smeared on a banana so it is obvious that peanut butter pancakes would be a hit!
Pancakes are a favorite because they are easy to make, fun to eat and are a great meal prep item. The kids get so excited when there are leftovers to heat up on school mornings.
I love how easy they are to customize with whatever type of flour, milk or toppings your like best. For this recipe I used white wheat flour and non-dairy almond milk.
Breakfast recipes are great because they call for more pantry staples. In fact, if you run out of dinner ideas, try a breakfast for dinner- everyone loves BRINNER!
Love that pancakes can be made it one bowl! Pour, stir, cook, flip, eat.
Peanut Butter Pancake Topping Options
- Chocolate chips– A delicious add in or topping because who doesn’t love peanut butter with chocolate?
- Banana– Same goes for bananas slices which are a match made in PB heaven.
- Maple syrup– a no-brainer for pancakes!
- Peanut Butter– melt a little and drizzle that right on top for an extra peanut buttery flavor.
- Chopped peanuts– for some next texture to these fluffy pancakes, crushed or chopped peanuts are a great addition.
- Cinnamon– I heart a good piece of peanut butter toast with banana and cinnamon. It would be perfect on these pancakes too.
- Coconut– another great combo with any breakfast grain!
In my family, we don’t have leftovers for more than a day so I typically don’t freeze them, but you definitely can!
Tips for Freezing Pancakes
Freezing pancakes is a great trick for make-ahead breakfasts. They defrost so quickly at room temp or in the microwave. First, line a tray with parchment paper and place your pancakes in a single layer. Freeze for about 30 minutes and then you can transfer them to a zip lock freezer bag for easy, non-stick storage. Pull them out and microwave for 20 second increments or until warm.
Looking for other ways to use up that peanut butter?
I am telling ya…go get your peanut butter out and get to work!
Peanut Butter Pancakes
Yield:
12
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Peanut Butter Pancakes are easy to make and delicious to eat using pantry basics. They make a great breakfast or snack!
Ingredients
- 1 1/2 cup white wheat flour (can sub half whole wheat, half all-purpose flour)
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 2 Tablespoons sugar
- 1 egg
- 1 cup plus 3 Tablespoons milk (I use non-dairy vanilla milk like oat or almond milk)
- 1/2 cup creamy peanut butter, melted (15 to 30 seconds in microwave)
- 2 Tablespoons vegetable oil
- Optional toppings: banana slices, berries, chocolate chips, chopped peanuts
Instructions
1. In a large bowl, whisk together dry ingredients- flour, baking powder, salt and sugar. Add milk, egg, peanut butter and oil and whisk until combined.
2. Coat heated griddle with a little butter or non-stick cooking spray. Pour 1/4 cup batter per pancake. Flip when bubbles have formed and a quick peak on the underside reveals a golden color. Serve with additional melted peanut butter and syrup and top with banana slices, berries or chocolate chips. Yield: 12 pancakes.
Notes
Any peanut butter will work however, a natural runny kind works great or just microwave any store-bought peanut butter per the instructions for easy mixing.
Top pancakes with melted peanut butter, maple syrup or enjoy plain for a healthy grab and go breakfast.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 376Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 32mgSodium: 453mgCarbohydrates: 46gFiber: 4gSugar: 13gProtein: 10g
Recipe calculations are an estimate and are subject to error due to the variation found in the software’s database of food items and differences among brands.
Nutritious Eats
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