Best 20 Peanut Butter Pancakes Recipes

PEANUT BUTTER BANANA PANCAKES

Steps:

• Preheat a griddle to medium heat.
• Whisk flour, baking powder, sugar, and salt together in a mixing bowl. Combine milk, banana, peanut butter, egg, canola oil, and vanilla extract in a separate bowl; pour into the flour mixture and whisk together until thoroughly mixed.
• Ladle batter in 1/4 cup portions onto hot griddle. Cook until tiny air bubbles form on top, 2 to 5 minutes; flip and continue cooking until the bottoms are browned, 2 to 3 minutes. Repeat with remaining batter. Keep finished pancakes warm.

PEANUT BUTTER PANCAKES

Steps:

• In a large bowl, combine pancake mix and sugar. In a small bowl, beat egg and peanut butter; add milk and water. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a lightly greased medium-hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown. In a small bowl, combine butter and honey until smooth. Serve with pancakes. If desired, top with chopped peanuts and maple syrup.

CHOCOLATE PEANUT BUTTER PANCAKES RECIPE BY TASTY

Steps:

• In a bowl, mix the milk, egg, and peanut butter. Set aside.
• In a separate bowl, combine flour, salt, and baking powder. Pour wet mixture into dry, add chocolate, and mix thoroughly.
• Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
• Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
• Enjoy!

CREAMY PEANUT BUTTER PANCAKES

Steps:

• Bring water and 1/2 cup sugar to a boil in a small saucepan until sugar is dissolved, about 5 minutes; remove simple syrup from heat and allow to cool slightly while preparing remaining ingredients.
• Mix flour, remaining 1 cup sugar, milk, and baking powder in a bowl until blended.
• Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and edges are dry, 3 to 5 minutes. Flip and cook until browned on both side, about 3 minutes more. Repeat with remaining batter.
• Stir peanut butter and about 1/2 cup simple syrup in a bowl until smooth, adding more syrup as needed. Serve peanut butter sauce on top or as a dipping sauce.

BACON PANCAKES WITH MAPLE-PEANUT BUTTER SYRUP

Steps:

• In small bowl, beat peanut butter and butter with electric mixer on low speed until smooth. Beat in 1/2 cup syrup until well mixed.
• Heat nonstick griddle to 350°F or heat 12-inch nonstick skillet over medium-low heat.
• In medium bowl, stir all pancake ingredients except bacon with wire whisk or fork until blended. Stir in bacon.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until edges are dry. Turn; cook other sides until golden brown. Serve pancakes with syrup.

PEANUT BUTTER AND JELLY PANCAKES

Steps:

• For Syrup:
• To make the syrup, heat the grape jelly in a small saucepan over medium-high heat. Dissolve the cornstarch in 2 tablespoons water in a small bowl. When the jelly has become liquid, stir in the cornstarch mixture. Simmer until a syrup consistency is reached, about 5 to 10 minutes.
• For Pancakes:
• In a small saucepan warm the milk over low heat. Whisk in the peanut butter and combine until completely smooth, then remove from the heat.
• In a large mixing bowl add the baking mix. Stir in the eggs and milk mixture and combine until just incorporated.
• Preheat the oven to 200 degrees F.
• Put a large cast iron or nonstick skillet over medium heat. Spray it with cooking spray. Put 1/4 cup of pancake batter in the center of the skillet and cook until golden brown. About 1 to 2 minutes per side. When bubbles in the center of the pancake have deflated, flip over and cook the other side. Store on a sheet tray in the preheated oven to keep warm while making the rest of the pancakes.
• Transfer the pancakes to a large serving platter and serve with warm grape syrup.

CHOCOLATE-PEANUT BUTTER PANCAKES

Steps:

• Heat nonstick griddle or skillet over medium-high heat (375°F); brush lightly with vegetable oil, if necessary. In medium bowl, beat Bisquick™ mix, milk, 1/2 cup of the peanut butter, the eggs and sugar with whisk. If batter seems too thick, add an additional 1 to 2 tablespoons milk.
• For each pancake, pour 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until edges begin to dry and bubbles form on top. Turn; cook other side until golden brown.
• In small microwavable bowl, microwave remaining 1/4 cup peanut butter uncovered on High 20 to 30 seconds or until drizzling consistency. Top 2 pancakes with 4 peanut butter cup halves, slightly less than 1 tablespoon chopped dry-roasted peanuts, and drizzle with 2 teaspoons melted peanut butter and 1 tablespoon chocolate syrup.

PEANUT BUTTER CHIP PANCAKES

Steps:

• In a large bowl, combine pancake mix and sugar. Combine egg and milk; add to the dry ingredients just until moistened. Stir in the chips and nuts., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn each pancake when bubbles form on top; cook until second side is golden brown. Serve with syrup and strawberries.

BANANA AND PEANUT BUTTER PANCAKES

Steps:

• Combine flour, baking powder, brown sugar, and salt in a large bowl. Mix in the peanut butter until the texture resembles cornmeal. Add milk and vanilla; stir just until blended. Stir in the banana pieces.
• Heat a large skillet over medium heat, and coat with cooking spray. Spoon batter onto the skillet, using approximately 2 tablespoons to form each silver dollar pancake. Cook until pancakes are golden brown on both sides; serve hot.

LIGHT AND AIRY PEANUT BUTTER PANCAKES

Steps:

• Sift flour, sugar, baking powder, and salt together in a bowl.
• Combine milk, peanut butter, egg, and oil in a large bowl. Fold in the flour mixture gently until batter is evenly mixed.
• Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

WHOLE WHEAT PEANUT BUTTER PANCAKES WITH CHOCOLATE CHIPS

Steps:

• Preheat a griddle to medium-low heat according to manufacturer's instructions.
• Mix or sift flour, baking powder, and salt together in a large bowl. Stir in chocolate chips.
• Beat eggs together in a medium bowl. Add bananas to the bowl and mash. Add milk, peanut butter, syrup, and vanilla; stir until well mixed. Pour into the dry ingredients and stir just to incorporate, being careful not to overmix.
• Grease the preheated griddle with butter. Working in batches, drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

PEANUT BUTTER BANANA PANCAKES

Steps:

• Heat griddle or skillet over medium heat (375°F). Brush with vegetable oil if necessary or spray with cooking spray without flour before heating. In medium bowl, stir Bisquick mix, warm water, peanut butter, granulated sugar, salt and egg with whisk. Fold in chopped banana.
• For each pancake, pour 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles form on top and edges are dry. Turn; cook other side until golden brown. Top pancakes with sliced banana; sprinkle with powdered sugar.

GINGERSNAP PEANUT BUTTER PANCAKES

Steps:

• Whisk flour, milk, gingersnaps, peanut butter, butter, sugar, egg, baking powder, ginger, salt, and cinnamon together in a bowl until smooth batter forms.
• Heat a lightly oiled griddle over medium-high heat. Pour 1/2 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

BISQUICK CHOCOLATE AND PEANUT BUTTER CHIP PANCAKES

Steps:

• Combine the first three ingredients in a large bowl, but do not over mix.
• On a skillet set to medium heat, spoon a 2 inch ladle-full of batter (should be able to make 14-16 pancakes.
• Place the chips on top of the pancakes.
• When bubbles start to form, flip the pancakes over and heat until cooked thouroughly.

OATMEAL PANCAKES WITH PEANUT BUTTER SPREAD

Steps:

• Beat all ingredients except Peanut Butter Spread with hand beater until smooth.
• For thinner pancakes, stir in 2 to 4 tablespoons additional milk.
• Grease heated griddle if necessary.
• To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.
• Pour scant 1/4 cup batter onto hot griddle for each pancake.
• Cook until puffed and dry around edges.
• Turn and cook other side until golden brown.
• Serve with spread.
• For spread: Mix syrup and peanut butter until well blended.

FLOURLESS PEANUT BUTTER PANCAKES

Steps:

• Put all ingredients into a medium bowl and mix.
• Cook on a hot griddle and enjoy.

FLOURLESS PEANUT BUTTER, PUMPKIN BUTTER PANCAKES

Steps:

• In a medium bowl mix all ingredients together and pour onto a hot griddle. This will make a thin pancake be careful not to burn.

PEANUT BUTTER PANCAKES

Steps:

• In a bowl, combine pancake mix and sugar. In a small bowl, beat egg and peanut butter; add milk and water. Stir into dry ingredients just until moistened.
• Pour batter by 1/4 cupfuls onto a lightly greased medium-hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown.
• Combine butter and honey in a small bowl. Serve with the pancakes.

PEANUT BUTTER BANANA PROTEIN PANCAKES

Steps:

• To a medium bowl, add the pancake mix, water, and banana, and whisk to combine; don't overmix. Batter will be slightly lumpy and on the thicker side. Let batter stand 2 minutes.
• Heat a griddle to 375 degrees F (medium heat) or heat a nonstick skillet over medium heat and generously spray with cooking spray.
• Add slightly less than 1/4 cup batter per pancake onto griddle.
• Cook pancakes about 2 minutes per side, or until golden brown, turning once. Place pancakes on a serving platter or plates; set aside.
• To a microwave-safe glass measuring cup or bowl, add the maple syrup and peanut butter and heat for 30 to 60 seconds, or until mixture is warmed through and can be stirred smooth. Drizzle over the pancakes and top with chocolate chips.

PEANUT BUTTER FEATHER PANCAKES

Steps:

• In a large bowl, mix flour, sugar, baking powder, and salt.
• In a smaller bowl, beat egg with peanut butter.
• Stir in milk and oil.
• Add to the dry ingredients, stirring until well blended.
• Cook on a lightly greased skillet till bubbles break on the surface.
• Flip to cook the other side.