Peanut Butter Pancakes

a stack of peanut butter pancakes with warm peanut butter being drizzled on the top and down the sides.

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These Peanut Butter Pancakes are soft, fluffy and peanut buttery! Serve with warm drizzled peanut butter and jam. So good.


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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


  1. In a large bowl whisk together the flour, baking powder, salt and sugar. Make sure this flour mixture is well combined, with no clumps.
  2. 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).
  3. Then add the wet ingredients to the dry ingredients and lightly stir until combined. As always with pancake batter, it can be slightly lumpy.
  4. 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.
  5. Scoop about 1/4 cup pancake batter for each pancake, then pour onto a preheated griddle or skillet over medium heat.
  6. Cook about 2-3 minutes on one side, until you see the bubbles popping and they’re golden brown on the bottom, then flip.
  7. 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.
  8. Enjoy!