Fitness / April 6, 2024

Fluffy Peanut Butter Pancakes

Transform your breakfast routine by putting peanut butter in your pancakes.

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On a list of ingredients commonly used in pancakes, peanut butter probably won’t be anywhere close to the top. But we urge you not to knock it until you’ve tried it. Most people opt for various types of fruit of chocolate chips in their pancakes. However, peanut butter should be an option as well. After all, when was the last time adding peanut butter made anything worse? Almost never, right? In fact, peanut butter usually has the opposite effect; it makes everything better.

Peanut butter pancakes give you a texture and a flavor you’ve likely never experienced when eating pancakes before. At the same time, they are still fluffy and tasty and you can still put nuts, syrup, chocolate chips, or any other toppings you enjoy. As a bonus, you’ll get pancakes that have a little protein in them, as well as the sweet taste of peanut butter.

Of course, you don’t have to stick with peanut butter pancakes for the rest of your life. There are plenty of other recipes out there. You can have fluffy pancakes or protein pancakes. You can also take the road less traveled with cottage cheese pancakes. But if you want to play it safe, we have a recipe we swear is the best pancake recipe.

Are Fluffy Peanut Butter Pancakes Healthy?

The protein and healthy fats in peanut butter help to make these fluffy peanut butter pancakes among the healthiest pancakes you can make. Don’t forget that this recipe calls for almond milk, making these dairy-free pancakes. Plus, with the sweetness coming from coconut sugar, cinnamon, and the peanut butter itself, these pancakes are naturally sweet and don’t require refined sugar or extra toppings that could add fat and sugar to these pancakes, making them less healthy.

Bare Minimum mixing

Peanut butter is a somewhat unique ingredient in pancake batter. Even if you’re experienced with making pancakes, mixing in peanut butter will feel a little different. To simplify things, remember to do less. Only mix until everything has been combined into one homogenous batter and don’t over mix because the pancakes will lose some of their fluff. If the batter seems a little thick, which is normal with peanut butter, feel free to add a little more almond milk until it’s smooth but not so thick.

INGREDIENTS

1/2 cup all-purpose flour
1/2 cup whole wheat flour for added fiber
1/4 teaspoon cinnamon
1 tablespoon baking powder ensures fluffiness
2 tablespoons coconut sugar
1/2 teaspoon sea salt
1 large egg beaten
1/4 cup natural creamy peanut butter
1 cup unsweetened almond milk a low-calorie, dairy-free option

INSTRUCTIONS

Combine

Whisk together the flours, cinnamon, baking powder, coconut sugar, and sea salt in a bowl. In another bowl, mix the egg, peanut butter, and almond milk until smooth.

Mix

Pour the wet ingredients into the dry and stir to form a thick batter. Avoid overmixing to keep the pancakes light and fluffy.

Cook

Grease a skillet lightly and heat over low. Cook the batter in small circles until bubbles appear, then flip and cook until golden.

Serve

Keep pancakes warm as you cook the rest. Serve topped with banana slices, maple syrup, and extra peanut butter.

Devour!

FAQs & Tips

How to Make Ahead and Store?

To prepare the batter for these pancakes ahead of time, mix the dry and wet ingredients separately and store them overnight. Don’t mix them together until you’re ready to bake. With leftover pancakes, if they are refrigerated in an airtight container, they should remain good for 3 or 4 days.

Patience

With these pancakes, lower the heat a little once the pancake batter hits the skillet to avoid overcooking them. They might need a little longer to cook, but the extra time will be worth it.

What if I’m allergic to peanut butter?

If you or anyone you’re cooking for is allergic to peanut butter, feel free to use any other type of nut butter in place of peanut butter in this recipe.

What toppings are best with peanut butter pancakes?

Chocolate chips are probably the best topping for these pancakes to create the classic chocolate-peanut butter taste. However, banana slices, maple syrup, strawberry jam, and nuts can also be a good complement for peanut butter pancakes.

Serving Suggestions

If you don’t want your pancakes to be lonely on your plate, try having them with a side of sweet potato hash browns or perhaps air fryer hash browns. Of course, soft scrambled eggs are another classic side dish for pancakes. Meanwhile, since there is no fruit in this recipe, you may want to complement your peanut butter pancakes with coconut milk quinoa fruit salad. Finally, you could always choose to get your morning serving of fruit in smoothie form, including a blueberry smoothie or a strawberry banana smoothie.

Fluffy Peanut Butter Pancakes

Prep Time 10

Cook Time 3

Total Time 13

Servings

Calories 126kcal

Author FoodFaithFitness

Ingredients

1/2 cup all-purpose flour
1/2 cup whole wheat flour for added fiber
1/4 teaspoon cinnamon
1 tablespoon baking powder ensures fluffiness
2 tablespoons coconut sugar
1/2 teaspoon sea salt
1 large egg beaten
1/4 cup natural creamy peanut butter
1 cup unsweetened almond milk a low-calorie, dairy-free option

Instructions

In a medium mixing bowl, combine the all-purpose flour, whole wheat flour, cinnamon, baking powder, coconut sugar, and sea salt. Whisk these dry ingredients together to ensure even distribution of the leavening agent, this will help achieve the perfect pancake rise.
In a separate bowl, whisk the beaten egg with the natural creamy peanut butter and unsweetened almond milk until the mixture is smooth. This combination of wet ingredients will infuse the pancakes with a rich peanut butter flavor while keeping them moist.
Gradually pour the wet mixture into the dry ingredients, stirring until you have a smooth, thick batter. Be careful not to overmix, as this can lead to dense pancakes. Aim for a batter that’s just combined, with a few lumps remaining for the best texture.
Preheat a non-stick skillet over low heat and lightly grease it with a bit of coconut oil.
Pour the batter onto the skillet in small circles, using just under 1/4 cup for each pancake. Cook the pancakes on a low heat setting until bubbles form on the surface and the bottoms turn a golden brown.
Carefully flip the pancakes and cook the other side until done. If the batter thickens as it sits, stir in a tiny splash of almond milk to reach a pourable consistency again.
As you cook the pancakes, keep the finished ones warm by placing them under an inverted bowl or in a low oven.
Serve the warm pancakes with a topping of sliced bananas, maple syrup, and an extra spoonful of peanut butter for a decadent finish.