This homemade Peanut Butter Pancakes are a delicious and healthy breakfast recipe that is so fresh, light, and easy to make. Also, they are perfect as an easy dessert. This Peanut Butter Pancakes recipe will be your go-to pancake recipe, and the whole family will love them.
Check also sweet cream pancakes, fluffy pumpkin pancakes and easy orange pancakes.
Why should you make these Peanut Butter Pancakes?
You will love to make these pancakes because:
- The texture of these pancakes are so fluffy, soft, and light.
- They are so easy to make and only need eight ingredients.
- They are loaded with peanut butter flavour.
- All kids love them.
- Perfect for a healthy breakfast
Peanut Butter Pancake ingredients
- Peanut butter: For the best result, use smooth peanut butter.
- Milk: Use whole, skimmed or non-dairy milk such as cashew milk, almond milk, or oat milk.
- Vanilla extract: It gives an amazing flavour to the pancakes.
- Granulated sugar: You can replace sugar with honey.
- All-purpose flour: The base for your pancakes.
- Baking powder: for making your pancakes fluffy.
- Ground cinnamon: For extra flavour.
Toppings
- Roasted peanuts: You may use any nuts you prefer.
- Maple syrup: So delicious on top of the pancakes. However, you can use chocolate or Carmel sauce instead.
- Butter: Unsalted or salted butter
How to make Peanut Butter Pancakes without eggs?
To roast the peanuts: Heat a skillet over medium-high heat, add the peanuts and frequently stir until roasted.
Combining dry ingredients: In a mixing bowl, combine, flour, baking powder, sugar, and ground cinnamon.
Combining wet ingredients: In another bowl, combine milk, peanut butter, and vanilla extract.
Mixing wet and dry ingredients: Pour the wet ingredients over the dry and mix well using a whisk.
Making the pancakes: Heat a greased pan over medium to low heat then scoop ¼ cup full of batter. Let it cook for 2-3 minutes or until small bubbles appear on the surface. Flip the pancake on the other side and keep cooking for more 1-2 minutes. Repeat until all the batter finishes.
Serve with butter, roasted peanuts, and maple syrup.
Peanut Butter Pancake topping options:
- Peanut Butter Sauce: Microwave 2 tablespoons honey and 1 tablespoon smooth peanut butter for 1 minute. Whisk until smooth then pour on top of the pancakes.
- Chocolate sauce: Use 2 tablespoons of cocoa powder, 1 teaspoon of hot milk, and 1 teaspoon of granulated sugar and whisk.
- Fresh Fruits: Serve with some fresh fruits such as strawberries, raspberries, bananas, or blueberries.
- Honey: Pour 1-2 tablespoons of honey on top of pancakes. Honey can be replaced with maple syrup.
- Powdered sugar: Sprinkle some powdered sugar on top of the pancakes.
- A dollop of vanilla ice cream.
- Whipped cream.
- Chocolate chips.
- Mango compote.
- Blueberry jam.
Peanut butter Nutritional Information
Acorrding to USDN, one tablespoon of peanut butter has 94 calories, 3 grams of carbs, 8 grams of fat, and only 4 grams of protein.
Top Tips
- When cooking the pancakes, don't rush flipping them on the other side until you see the small bubbles on the surface. Otherwise, they will tear.
- Use a nonstick, well-greased pan in making these Peanut Butter Pancakes.
- Feel free to use any nuts you prefer.
- You can use whole or skimmed milk in making these pancakes.
- Cook the pancakes on medium heat; if the heat is too high, the pancakes will burn, and if it is too low, they will not rise well.
Variations
- Make your peanut butter pancakes healthier and use whole wheat flour instead of all purpose flour.
- Serve with fresh fruits such as bananas or some berries.
- You can use other nut butter such as almond butter or cashew butter. You can also use seed butter, such as pumpkin seed butter.
- To make this recipe vegan, just use non-dairy milk such as almond or oat milk.
Storage
- To store: Put them in a ziplock page in the fridge for 2-3 days
- Freezing: Put in an airtight container in the freezer for 1-2 months
- Reheat: In the microwave.
Recipe FAQs
No, in this recipe, I totally recommend using smooth peanut butter. It will give the pancakes a fluffy and soft texture.
Yes, you can replace it with honey or maple syrup.
This is a personal preference. To me, roasted peanuts have a better taste. If you want to roast some peanuts, just put them in a baking sheet and bake in the oven for 22-25 minutes on 200C. Watch them carefully so they don’t burn.
Yes, both peanuts and peanut butter are gluten-free.
More Breakfast Recipes
- Breakfast burritos
- Healthy pumpkin pancake recipe
- Sweet french toast
- Breakfast egg casserole
- Easy homemade raspberry muffins
- Healthy lemon and blueberry baked oatmeal
More pancake recipes
Recipe Card
Homemade Peanut Butter Pancakes Without Eggs
Ingredients
- ⅓ cup smooth peanut butter
- 1.25 cups milk (whole or skimmed)
- 1 teaspoon vanilla extract
- 2 tablespoon granulated sugar (or honey)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
Toppings:
- ¼ cup Maple syrup
- 1 tablespoon Roasted peanuts
- 1 teaspoon Butter
Instructions
- In a mixing bowl, combine, flour, baking powder, sugar, and ground cinnamon.
- In another bowl, combine milk, peanut butter, and vanilla extract.
- Pour the wet ingredients over the dry and mix well using a whisk.
- Heat a greased pan over medium to low heat then scoop ¼ cup full of batter.
- Let it cook for 2-3 minutes or until small bubbles appear on the surface. Flip the pancake on the other side and keep cooking for more 1-2 minutes. Repeat until all the batter finishes.
- Serve with butter, roasted peanuts, and maple syrup.
Notes
- When cooking the pancakes, don't rush flipping them on the other side until you see the small bubbles on the surface. Otherwise, they will tear.
- Use a nonstick, well-greased pan in making these Peanut Butter Pancakes.
- Feel free to use any nuts you prefer.
- You can use whole or skimmed milk in making these pancakes.
- Cook the pancakes on medium heat; if the heat is too high, the pancakes will burn, and if it is too low, they will not rise well.
Variations
- Make your peanut butter pancakes healthier and use whole wheat flour instead of all-purpose flour.
- Serve with fresh fruits such as bananas or some berries.
- You can use other nut butter such as almond butter or cashew butter. You can also use seed butter, such as pumpkin seed butter.
Nutrition
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Victordor says
These pancakes are a game changer! I never thought you could make such fluffy and delicious pancakes without eggs.
Radwa says
Happy that you like them!
Michelle says
My toddler loves them. When I use natural peanut butter the peanut butter flavour is milder than when I use Kraft peanut butter. Both are delicious but husband likes the natural peanut butter version better.
Lilian says
These pancakes are amazing in breakfast with a cup of tea. Thanks, Radwa, for the recipe.
Ruby says
These pancakes are so delicious topped with a warm peanut butter sauce and some nuts.
Mia says
I made these pancakes for breakfast today, and I loved how soft and easy these were to make. I added maple syrup to give them a slight sweetness.
Bella says
I’ve made lots of pancakes before but never with peanut butter. I need to try this recipe ASAP!
Isabella says
These Peanut Butter Pancakes are so fluffy; all my family ask for them for breakfast. For me, I love them because they are healthy.