Peanut Butter Pancakes
intro
Fluffy, nutty, and golden-edged, these nostalgic peanut butter pancakes are tender, lightly sweet, and perfect for a quick cozy meal, topped with butter, maple syrup, and banana for classic comfort.
Ingredients
Steps
Whisk Dry Ingredients
In the medium clear glass mixing bowl, combine 1 ½ cups spooned and leveled all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon fine sea salt, and 2 tablespoons granulated sugar. Use the stainless steel balloon whisk to stir for 30 seconds until all dry ingredients are evenly combined, with no visible clumps of baking powder or baking soda remaining.
Mix Wet Ingredients
In the large cream ceramic mixing bowl, add ½ cup smoothly stirred creamy peanut butter, 1 large lightly beaten egg, 1 ¼ cups whole milk, 2 tablespoons cooled melted unsalted butter, and 1 teaspoon pure vanilla extract. Use the silicone spatula to stir until the peanut butter is fully incorporated into the liquid, with no large peanut butter lumps remaining; the finished mixture will be smooth, uniform light tan in color.
Combine Batters Gently
Pour the full dry ingredient mixture from the glass bowl into the large cream bowl with the wet peanut butter mixture. Use the silicone spatula to fold the ingredients together just until no large streaks of dry flour remain; the batter will be slightly thick and noticeably lumpy, with small ¼-inch flecks of flour visible. Do not overmix, as this will develop gluten and result in tough, dense pancakes.
Preheat Non-Stick Skillet
Place the 12-inch matte charcoal non-stick skillet on the left-side induction cooktop over medium heat (350°F/175°C). Let the pan preheat for 3 minutes, then lightly grease the surface with ½ teaspoon of unsalted butter, wiping excess away with the corner of the linen towel. The pan is ready when a drop of cold water flicked onto the surface dances and sizzles immediately without evaporating instantly.
Pour Pancake Batter
Use the ¼-cup stainless steel measuring cup to scoop batter and pour it onto the preheated greased skillet, leaving 5cm (2 inches) of space between each pancake to allow for spreading (3 pancakes per batch). Let the pancakes cook for 2 to 2 ½ minutes, until small bubbles form and pop across the entire top surface of each pancake, and the edges look set and matte golden.
Flip and Cook Through
Use the thin beech-handle metal turner to slide smoothly under each pancake and flip it in one quick, steady motion. Cook the second side for 1 to 1 ½ minutes, until the underside is deep even golden brown and the center of the pancake springs back immediately when lightly pressed with the turner (no wet batter will ooze out when fully cooked). Transfer cooked pancakes to a temporary clean plate, and repeat with remaining batter, greasing the pan lightly between batches if needed.
Plate and Garnish
Stack 3 warm cooked pancakes on the matte off-white ceramic dinner plate. Top the stack with a 1-teaspoon pat of salted butter, a light drizzle of warmed creamy peanut butter and maple syrup, a sprinkle of chopped roasted salted peanuts, and 3 thin fanned slices of fresh ripe banana. Serve immediately while warm, before the butter fully melts.
Tips
2.Resist the urge to overmix the pancake batter: small, pea-sized lumps are completely normal and desirable, as overmixing develops gluten in the flour and results in tough, chewy pancakes.
3.Keep cooked pancakes warm on a wire rack set over a rimmed baking sheet in a 200°F (95°C) oven while cooking remaining batches; stacking hot pancakes directly on a plate traps steam, which makes edges soggy instead of crisp.
OMG these were a total hit at Saturday breakfast! My picky middle kid who hates everything ate THREE pancakes and asked for seconds before he even finished his first. So fluffy, not too heavy, the peanut butter flavor is perfect not overpowering. 15 minute cook time is no joke, I threw these together while the coffee brewed. 10/10 will be on our weekly rotation!
Game changer for my tiny dorm kitchen! I don’t even have a proper mixing bowl, just used a plastic takeout container to stir the batter and they still came out fluffy as heck. Topped with a little extra peanut butter drizzle and some banana slices, chef’s kiss. No fancy ingredients needed either, which is perfect for a student budget.
These are SO good, but I did run into a little issue — my first batch stuck really bad to the griddle even though I sprayed it with nonstick. Did I do something wrong? Flavor was amazing though, once I figured out the heat they were perfect.
I’ve tried like 4 different peanut butter pancake recipes and none of them ever got fluffy, they always came out dense and flat. THESE? Literally cloud level fluffy. I used crunchy peanut butter because that’s all I had and the little nut bits were *chef’s kiss*. 10/10 no notes.
Made these for meal prep on Sunday and they reheated perfectly all week for quick breakfasts before work and school. I wrapped them individually in paper towels and 30 seconds in the microwave, tastes just as fresh as the day I made them. Saved me so much time on rushed weekday mornings!
Made these for my friend’s potluck brunch last weekend and people were begging me for the recipe before they even finished their plates! I set up a little topping bar with maple syrup, banana slices, chopped peanuts, chocolate chips, and jam so people could customize. Will absolutely be making these again for every brunch I host.
Was worried these wouldn’t work with my 1:1 gluten free flour blend but they came out perfect! Fluffy, great peanut butter taste, no weird gritty texture that GF baked goods sometimes have. My husband who eats regular flour didn’t even notice they were GF, that’s the real win.
Wait, can I add chocolate chips to these? Or will that mess up the fluffiness? I love peanut butter and chocolate together and feel like that would take these over the top, but I don’t want to ruin the texture.
Is there a way to make the batter the night before? Mornings are chaos with two toddlers getting ready for daycare, I’d love to be able to just pour and cook in the morning without all the mixing mess.
These are way better than the protein pancakes I usually make that taste like cardboard! I swapped a quarter of the flour for vanilla protein powder and they still stayed fluffy, plus added an extra protein kick. Perfect post-workout breakfast that actually tastes like a treat.
I’ve literally never made pancakes from scratch before, I always used the box mix, and these were so easy! I was convinced I’d mess them up but they came out light and fluffy, my roommate thought I ordered them from a diner. Super easy recipe for total newbies like me, 10/10.
Y’all, I served these with a little drizzle of honey and some crumbled bacon on top and I swear I’ve never had a better breakfast. The salty sweet combo is out of this world. My husband said these are better than the ones his grandma used to make, which is high praise around here.
Used oat milk instead of regular cow’s milk and coconut oil instead of melted butter for my dairy allergy, and they still came out perfectly fluffy! Didn’t have that weird non-dairy aftertaste I get with a lot of pancake recipes. So happy I found this.
Made these on my cast iron skillet over the campfire last weekend and they were chef’s kiss! I pre-mixed all the dry ingredients in a ziploc bag at home so all I had to do at the campsite was add the wet stuff and stir. No mess, easy to cook over the fire, everyone at the campground was asking what smelled so good.
I slathered these with extra Nutella on top instead of syrup and I think I found my new favorite breakfast. The peanut butter and Nutella combo is insane, and the pancakes are so fluffy they hold up to all the toppings without getting soggy. Obsessed.
Full transparency: I burn every pancake I make. Like, every single time, no matter what recipe I use. I followed these instructions exactly, kept the heat on medium low, waited for the bubbles to pop before flipping, and they came out PERFECT. Golden brown, fluffy, no burnt spots. I’m actually so proud of myself lmao.
I make a double batch of these every Sunday for my kid’s school breakfasts. They freeze great too! I just pop a frozen pancake in the toaster straight from the freezer on busy mornings and it’s ready in 2 minutes. Way better than the frozen store bought ones that are full of weird additives.
Took these to my office potluck last week and they were gone in 10 minutes flat. People kept coming up to me asking if I bought them from that fancy pancake spot downtown. Little do they know it took me 15 minutes total to make the whole batch. Easiest potluck win ever.