Oh gosh, I’m so happy to be sharing this Fluffy Peanut Butter Pancakes recipe with you!
This is one of those, “Hey Mom, it’s Sunday AM and it would be really, really nice of you to make us pancakes for breakfast!” kind of recipes. The best thing about pancakes is that they’re pretty versatile. I mess around with my best base recipes all the time to create new twists. This one is for peanut butter lovers. If you’re into the whole peanut butter + chocolate thing (like my boys), then you can certainly sprinkle in some chocolate chips too. These fluffy peanut butter pancakes are a perfect weekend breakfast treat!
See that major fluffy factor? These pancakes seriously puff up and remain puffy even after cooling a bit. That makes them quite filling. You don’t need a stack this big, for sure!
Extra chocolate chips anyone? Always a good thing. Unless you don’t like chocolate, of course. Then it’s not such a good thing. I should mention that adding chocolate chips is completely optional. It’s okay to leave them out if you just want classic peanut butter pancakes.
Drizzles of warm maple syrup work perfectly with peanut butter pancakes. My boys were very appreciative of this new pancake creation. Their review: “We loved these fluffy pancakes with a hint of peanut butter flavor. They were a nice variation of the regular old plain pancake. When will you be making them again?”
I’d say they were a hit! Will you be trying them this weekend for your family?
Fluffy Peanut Butter Pancakes
Ingredients
- 1 cup all purpose flour
- 1 tablespoon granulated white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk
- ⅓ cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- chocolate chips (optional)
- warm maple syrup, for serving
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a separate, larger bowl, whisk together the buttermilk, peanut butter, egg and vanilla. Whisk until peanut butter is broken up and mixed well into the other liquids. (You can do this in the blender, if you wish). Stir in the dry ingredients and mix just until moistened. Don't mess with the batter beyond that, but if it's too thick then you can add a little more buttermilk.
- Heat a large skillet or griddle to medium heat. Coat with nonstick spray or a little bit of butter. Spoon about ⅓ cup of batter onto the heated pan and spread gently into a circle (I like to use a spring ice cream scoop- it's the perfect size). If you're using chocolate chips, sprinkle a few on top of the batter. Cook until bubbles begin to appear on the surface and the edges are dry. Flip and cook the other side until golden brown and cooked through in the middle. Repeat with remaining batter. Serve with syrup.
Notes
- *If you do not have buttermilk in your refrigerator, here's a quick fix > Add 1 tablespoon of white vinegar to a 3/4 cup measuring cup. Add milk to measure 3/4 cup. Let it sit for 5 minutes. This "soured milk" is a perfect sub and quick-fix for buttermilk.
- *If you are allergic to peanut butter, try another nut butter in its place.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! We made these tonite! They came out great! They are really peanut buttery and good. I used 2% milk with lemon juice to make the buttermilk. We used a syrup from Rachel Ray’s site by Sunny Anderson in which you combine maple syrup with jelly. With your yummy peanut butter pancakes, it was like eating a PBJ sandwich that was a pancake! The peanut butter mixed in perfectly. I was afraid it would be impossible to mix, but it was easy. We used Skippy Creamy. Really great pancakes! Thank you so much for the recipe!!!
Just made these tonight! Instead of chocolate chips, I used peanut butter chips and topped it with whipped cream and maple syrup! DELICIOUS!