Puffy Peanut Butter Pancakes

I am a lover of all things pancakes as well as all things peanut butter. In order to satisfy an intense peanut butter craving this weekend, I went with a peanut butter themed brunch.

I used natural (salted) peanut butter from Trader Joe’s for this recipe and added a teaspoon of salt. So these pancakes turned out a bit savory for my taste. I would try this recipe again using processed peanut butter and perhaps omitting the salt altogether. (I’m confident these changes would earn the recipe at least four apples.) I also think they would be fab if you added chocolate chips!

Because these pancakes were a bit savory for my liking, I found the best way to eat them was to butter them, smother them with cocoa almond spread and then drizzle with golden syrup.

Because this dough is thick and yields a puffy pancake, you’ll want to cook it extra long on a lower heat, otherwise the pancakes will burn before you’ve cooked them through.


  • 1 c. flour
  • 2 T. baking powder
  • 2 tsp. baking soda
  • ½ tsp. salt*
  • 1 c. peanut butter
  • 6 T. sugar
  • 4 T. butter, melted
  • 2 eggs
  • 2 c. milk

*Note: If using a salted peanut butter, you may wish to omit any additional amount of salt.


  1. In a large bowl, stir the dry ingredients together with a fork.
  2. In another bowl, whisk the peanut butter, butter and sugar together until smooth.
  3. Whisk in the eggs and then the milk, stirring until well combined and smooth.
  4. Pour wet ingredients int the dry ingredients.
  5. Stir with a spoon until blended.
  6. Cook on a greased hot griddle or skillet, flipping to cook both sides.
  7. Serve with butter and golden syrup or cocoa-almond or chocolate-hazelnut spread (such as Nutella). Or all three!

Recipe rating: 


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