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These peanut butter pancakes are fluffy and full of flavor! Top them with bananas, maple syrup and…another slather of peanut butter.

Why make regular pancakes when you can make…Peanut Butter Pancakes? Adding a bit of creamy nut butter to pancakes is one of the best breakfast tricks in the book. It adds a savory, nutty flavor to flapjacks that’s absolutely irresistible! Adding nut butter is a tip we learned with our eggless pancakes, and we figured even more PB couldn’t hurt. This pancake recipe is ultra fluffy, and topped with bananas, maple syrup and another slather of peanut butter…it’s pretty heavenly.

Ingredients in peanut butter pancakes

This peanut butter pancakes recipe is fast and easy, with just a handful of ingredients that are pretty standard in the flapjack repertoire. Here’s what you’ll need:

Peanut butter: Of course! Use creamy peanut butter to get the best texture. You can also use any nut butter (see below).
Egg: One egg holds it together, which you can omit if desired and replace with ¼ cup milk.
Milk: Use whatever milk you like! Non-dairy milk makes a vegan variation.
All purpose & whole wheat flour: A mix of flours adds interest to the flavor.
Cinnamon and baking powder: Add just the right lift and spice.
Neutral oil: Try organic grapeseed, canola oil or even melted coconut oil.
Light brown sugar: Any sugar works: granulated, coconut, etc. You can even substitute maple syrup and use a little less milk.

Tips for cooking peanut butter pancakes

It might sound silly, but cooking pancakes perfectly is no simple task. Here’s the key we’ve learned: Cook pancakes low and slow! Often home cooks cook pancakes on too high heat: which makes them dark on the outside and gooey on the inside. Here’s how to cook peanut butter pancakes so they’re light and fluffy:

Low and slow is key! It may take longer than you think, but it’s worth it! Go low and slow and they’ll come out perfectly.
When to flip? When bubbles form and pop. Wait until bubbles form on the surface and start to pop. It’s hard to wait, but trust us! This trick works every time.

Flavor variations: use any nut butter!

One great thing about this peanut butter pancakes recipe: you can vary it endlessly with types of nut butter! Here are some of our favorite variations:

Almond butter pancakes: Try them with Homemade Almond Butter.
Cashew butter pancakes: Use Cashew Butter for a salty sweet spin.
Pecan butter pancakes: Homemade Pecan Butter makes for a great pancake!

Vegan variation

Want vegan peanut butter pancakes? We’ve got you covered. Peanut butter is a great substitute for egg in pancakes: so it’s not needed to hold these babies together! Here’s what to do for a vegan variation:

Use non-dairy milk. Our favorites are oat milk or almond milk, but you can use your favorite nut milk, rice milk or soy milk.
Omit the egg and replace with ¼ cup milk. Add back the liquid from 1 egg to make a smooth batter, which is ¼ cup.