Peanut Butter Pancakes
Published Oct 09, 2026
Peanut butter pancakes made with peanut butter right in the batter for breakfast. An easy recipe served with bananas and maple syrup, no mixer needed.
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My kids are completely obsessed with peanut butter, so putting it in pancake batter was not exactly a hard sell over here. I like putting the peanut butter right in the batter because it doesn’t get lost. I really wanted the peanut butter flavor all the way through the pancake, not just spread on top after and it worked out really well!
These peanut butter pancakes have definitely become more of a weekend breakfast for us. They’re a little richer than classic pancakes, and with bananas and maple syrup, they almost taste like peanut butter cookies without being too sweet for breakfast.
Recipe Testing Notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this Peanut Butter Pancakes recipe.
The first batch had the peanut butter flavor I wanted, but the pancake batter got noticeably thicker the longer it sat. By the last few pancakes, I was having to work a lot harder to scoop it, and I only got about seven and a half pancakes out of it. For the second test, I added another ¼ cup of milk. That kept the batter looser and gave me eight full pancakes, which made a lot more sense for the recipe.
I also changed the order a little the second time around. I put the peanut butter and butter in the same microwave-safe bowl and warmed them together first, then added everything else from there. It was easier than trying to mix peanut butter into the batter once all the other ingredients were already in the bowl.
A room-temperature egg mixes in more easily here since the peanut butter and butter are warm, but I tested it with a cold egg too and it was fine. I wouldn’t tell someone to wait around for an egg to warm up just to make pancakes.
Happy Cooking!
– Yumna
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Peanut Butter Pancakes Ingredients
- Peanut butter: Use creamy peanut butter so it blends evenly into the batter. If yours has a layer of oil on top, stir it thoroughly before measuring. If you only have crunchy peanut butter, that works, but the pancakes will have little peanut pieces throughout.
- Dry Ingredients: All-purpose flour, granulated sugar, baking powder, and salt. Stick with aluminum-free baking powder to avoid any metallic aftertaste.
- Wet ingredients: You’ll also need unsalted butter, a large egg, and milk. Warm the butter with the peanut butter before adding the egg and milk. If the mixture is hot, let it cool slightly so the egg doesn’t start cooking when it hits the bowl.
How to Make Peanut Butter Pancakes
These step-by-step photos walk you through how to make Peanut Butter Pancakes. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Peanut Butter Pancakes below
1. Warm butter & peanut butter
Place both in a large microwave-safe bowl and heat until the butter melts and the peanut butter softens enough to whisk.
2. Add the egg and milk to the bowl
Once the mixture has cooled slightly, whisk in the remaining wet ingredients until smooth.
3. Add the dry ingredients
Whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Add the dry ingredients mixture into the bowl with the wet ingredients.
4. Fold the batter
Use a spatula to gently combine everything, scraping along the bottom of the bowl until no dry flour streaks remain. A few small lumps are fine.
5. cook peanut butter pancakes
Pour circles of batter into a heated nonstick pan, leaving room between them. Let them cook until the tops puff up, bubbles appear, and the bottoms turn golden brown.
6. Flip and brown the other side
Flip the peanut butter pancakes and cook until the second side is golden and the center is cooked through.
Full Peanut Butter Pancakes Recipe
Peanut Butter Pancakes Recipe
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup creamy peanut butter plus more for serving
- 2 tablespoons unsalted butter
- 1 large egg
- 1¼ cup milk
- Cooking spray for greasing the pan
- Maple syrup and bananas, for serving
Instructions
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In another larger microwave safe bowl, add the peanut butter and butter and microwave for 1 minute. Whisk in the egg and milk until smooth. Fold the dry mixture with a spatula until just combined and there are no flour streaks.
- Heat a large nonstick pan over medium heat. Spray with nonstick cooking spray, if needed.
- Using a ⅓-cup measuring cup, pour 3–4 circles of batter into the pan. Cook for 2–3 minutes, until the pancakes are puffed on top and golden brown on the bottom, then flip and cook on the other side for 1–2 more minutes, until puffed and cooked through.
- Serve with peanut butter, maple syrup, and sliced bananas, if desired.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Mini chocolate chips: Fold ¼ cup into the finished batter, using just a few strokes to avoid overmixing.
- Cinnamon: Whisk ½ teaspoon into the dry ingredients.
- Vanilla extract: Add 1 teaspoon with the egg and milk.
Recipe Tips
- Leave the little lumps alone. Trying to smooth out every lump after adding the flour can overwork the batter and make the pancakes tough.
- Don’t press down on the pancakes with the spatula. After flipping, let the pancakes finish cooking without flattening them.
Troubleshooting
The pan is probably too hot, especially if this happens after the first batch. Lower the heat and keep each pancake to about ⅓ cup of batter so the center can cook before the outside gets too dark.
You may have packed the flour in the measuring cup, or the peanut butter may be especially thick. The batter should be thick but still fall from the cup. If it holds its shape like dough, gently fold in milk, 1 tablespoon at a time, until it’s pourable.
They may have needed longer on the first side. Wait until the edges begin to set and the bottom is golden, then slide a wide spatula fully underneath before flipping.
