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A stack of pancakes topped with peanut butter and chopped peanuts on a white plate.
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Peanut Butter Pancakes

These fluffy peanut butter pancakes are absolutely packed with the peanut butter flavor you crave. Just add your favorite toppings and dig in.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast and Brunch, Pancakes & Waffles
Cuisine: American
Diet: Vegetarian
Servings: 6
Author: Rachel Gurk

Ingredients

  • ¾ cup creamy peanut butter, melted and cooled slightly (see note)
  • 2 large eggs
  • 1 cup buttermilk
  • ¾ cup water
  • 2 teaspoons vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¼ cup brown sugar
  • 1 ½ tablespoons baking powder
  • ¼ teaspoon salt
  • ¾ cup chopped peanuts, optional but highly recommended

Instructions

  • Whisk together melted peanut butter and eggs until smooth. Add buttermilk and whisk until smooth, scraping the sides of the bowl if necessary. Add water and vanilla, whisking until completely combined.
    ¾ cup creamy peanut butter, melted and cooled slightly, 2 large eggs, 1 cup buttermilk, ¾ cup water, 2 teaspoons vanilla extract
  • Add flour, brown sugar, baking powder, and salt to the bowl with the wet ingredients. Whisk until smooth and combined. Stir in the chopped peanuts, if using.
    1 ¾ cups all-purpose flour, ¼ cup brown sugar, 1 ½ tablespoons baking powder, ¼ teaspoon salt, ¾ cup chopped peanuts, optional but highly recommended
  • Allow the batter to rest for 5 minutes.
  • Meanwhile, preheat electric griddle to 375°F or a non-stick frying pan over medium-low heat.
  • When pan is hot, drop batter by spoonfuls onto the preheated griddle/pan. Gently spread the batter slightly, being careful not to deflate the air bubbles.
  • Cook on the first side for 3 to 4 minutes, or until golden brown on the bottom. Flip and cook for a further 2 to 3 minutes.
  • Serve immediately with your choice of toppings.

Notes

  • Choosing peanut butter: I've found that regular peanut butter works better for this recipe than natural peanut butter. If you prefer, you can use crunchy peanut butter, too. 
  • How to melt peanut butter: Put the peanut butter into a microwave safe bowl or measuring cup. Microwave for about 30 seconds or until peanut butter is pourable, stirring occasionally. Don't overheat it. Heat up extra peanut butter for topping the pancakes if you like.
  • Storage: Once the pancakes have cooled completely, refrigerate them in a covered container for up to 5 days. If you have extra pancakes, freeze them in an airtight storage container or in a freezer bag with parchment paper between the layers to keep the pancakes from sticking to each other. They'll keep for up to 3 months.

Nutrition

Serving: 3pancakes | Calories: 518kcal | Carbohydrates: 50g | Protein: 19g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 628mg | Potassium: 448mg | Fiber: 4g | Sugar: 15g | Vitamin A: 156IU | Calcium: 281mg | Iron: 4mg

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