Peanut Butter Pancakes
Peanut Butter Pancakes
These Peanut Butter Pancakes are soft, fluffy and peanut buttery! Serve with warm drizzled peanut butter and jam. So good.
About this recipe:
These peanut butter pancakes have the perfect amount of peanut butter flavor, and at the same time they are the fluffiest pancakes ever…they truly are featherlite! A delicious, fluffy, peanut-buttery treat. Mmmmm
Recipe Origins: Rosa Parks Featherlite Peanut Butter Pancakes
If you love pancakes and peanut butter then you’ll love these Peanut Butter Pancakes! This delicious recipe was created by Rosa Parks. If you want to see the original recipe, in her handwriting, you can see it here. What a treasure.
Make a Peanut Butter Drizzle!
These peanut butter pancakes are especially delicious topped with a peanut butter drizzle (it’s like a peanut butter sauce). This drizzle is the easiest thing to make too. Just heat up about 1/3 cup of smooth peanut butter in the microwave (about 25 seconds), then let everyone drizzle it onto their pancakes. This is SO GOOD.
Topping ideas:
Peanut Butter Pancakes are delicious as is, but if you’re looking for some toppings to add, sliced bananas and/or fresh berries like strawberries and raspberries are delicious. Or make it a PB&J combo and smother on raspberry jam or strawberry jam! But if you’re a pancake purist, maple syrup is tasty.
Peanut Butter Pancakes Recipe Tips:
- Peanut Butter: Use smooth peanut butter. I have not made these with natural peanut butter so I’m not sure if it would work or not. I have also not made these with any other type of nut butter.
- Flour: This recipe uses all purpose flour. But I have also made these pancakes with whole wheat flour, although they aren’t quite as fluffy, but they are tasty. I just used 1/2 cup white flour and 1/2 cup whole wheat flour.
- Milk: Use any type of milk that you like (1%, 2%, 3%, condensed milk or non dairy milks work too). I use 2%.
- Mixing Tip: I like to use a hand blender to combine the egg, milk, peanut butter and melted butter. It’s just too hard to make this portion come together nice and smoothly without it.
- Toppings: These pancakes are amazing served with peanut butter drizzle, jam, syrup, or even just butter!
- Storage: Store any leftovers in the fridge for up to 4 days.
- Reheating: Reheat any leftover pancakes in the toaster or toaster oven.
- Freezing: These pancakes freeze well. Store in an airtight container or ziplock bag in the freezer for up to 2 months. See my handy tip for freezing crepes that’s also useful for freezing pancakes!
Bubbly Batter Note:
You will notice that the batter will fluff up A LOT. In fact, it becomes quite bubbly and this is completely normal for this recipe. It’s what makes these pancakes ‘featherlite’. Don’t stir the bubbles away, just scoop as is onto the griddle.
Peanut Butter Pancakes
Ingredients
Peanut Butter Pancakes:
- 1 cup all purpose flour
- 2 tbsp baking powder
- 1/4 tsp salt
- 2 tbsp granulated sugar
- 1 large egg
- 1 1/4 cup milk
- 1/3 cup smooth peanut butter
- 1 tbsp melted butter
Peanut Butter Topping:
- 1/3 cup smooth peanut butter
Instructions
- In a large bowl whisk together the flour, baking powder, salt and sugar. Make sure this flour mixture is well combined, with no clumps.
- In a separate bowl mix together the egg, milk, peanut butter and melted butter. I use a hand blender to do this so the mixture is smooth (it’s hard to mix in the peanut butter without it).
- Then add the wet ingredients to the dry ingredients and lightly stir until combined. As always with pancake batter, it can be slightly lumpy.
- Let the batter sit for about 5 minutes before you cook the pancakes. You will notice that the batter will fluff up a lot. In fact it gets quite bubbly, and this is completely normal for this recipe. It’s what makes these pancakes ‘featherlite’. Don’t stir the bubbles away, just scoop as is.
- Scoop about 1/4 cup pancake batter for each pancake, then pour onto a preheated griddle or skillet over medium heat.
- Cook about 2-3 minutes on one side, until you see the bubbles popping and they’re golden brown on the bottom, then flip.
- To make a warmed peanut butter topping, just heat about 1/3 cup smooth peanut butter in the microwave for about 25 seconds on high, then let everyone drizzle it onto their pancakes.
- Enjoy!
More favourite pancake recipes:
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Try them this weekend! Have a delicious day!
Please note that this post was originally published in 2012. I have since updated it with new pictures and helpful recipe tips!
I would have never thought to use peanut butter in pancakes. Great way to start the day!