Peanut butter for breakfast? Absolutely, when it’s in a pancake! Our peanut butter pancakes recipe brings a hint of peanut butter flavor to each serving, along with a scrumptious homemade honey butter as a topping. These pancakes are obviously ideal for those who love peanut butter, but they’re also a solid breakfast option for anyone wanting to enjoy a different, heartier type of pancake. You can also keep them in mind for when you’re craving pancakes but you’ve run out of maple syrup. Enjoy your breakfast!
  Ingredients for Peanut Butter Pancakes
- Pancake mix: A premade pancake mix saves time in this recipe, making it that much easier to throw together in the morning.
- Sugar: The sugar helps keep the pancakes soft, and it also helps the edges brown.
- Egg: A room-temperature egg is required for this recipe; it helps bind the ingredients together. Once beaten, the egg helps trap air, which makes bubbles that make the pancakes fluffier.
- Peanut butter: Peanut butter is the star ingredient here, giving the pancakes their unique flavor.
- Evaporated milk: Evaporated milk is a little creamier and has more flavor than regular milk, since it’s essentially milk with some of the moisture evaporated out of it.
- Butter and honey: You’ll want to use softened butter to combine with honey to make the honey butter. Here’s how to soften butter quickly.
- Maple syrup and chopped salted peanuts (optional): These toppings, while optional, will add a little extra sweetness and crunchy texture when you serve the pancakes.
Directions 
Step 1: Mix the dry ingredients
In a large bowl, combine the pancake mix and sugar.
Step 2: Add the wet ingredients
In a small bowl, beat together the egg and peanut butter, then add the milk and water. Stir the wet ingredients into the dry ingredients until the dry ingredients are just moistened.
Step 3: Cook the pancakes
Pour the batter by 1/4 cupfuls onto a lightly greased medium-hot griddle. Flip the pancakes when bubbles form on the top, then cook them until the second side is golden brown.
Step 4: Make the honey butter
In a small bowl, combine the softened butter and honey until the mixture is smooth. Serve the honey butter with the pancakes. You can also top the pancakes with chopped peanuts and maple syrup, if desired.
Peanut Butter Pancake Variations
- Use a different nut butter: Substitute almond or cashew butter for the peanut butter. Sunflower seed butter is another option that works well for those with peanut allergies, plus it tastes a lot like peanut butter.
- Add bananas: Peanut butter and bananas go together, even in pancakes! Chop or mash a banana and stir it into the batter before placing the pancakes on the griddle. Another option is simply placing the sliced bananas on top of each serving of cooked pancakes, atop or beneath the honey butter.
- Toss in mini chocolate chips: For an extra treat, add 1/2 cup or so of miniature semi-sweet chocolate chips to the batter just before placing the batter on the griddle. Peanut butter + chocolate = a winning combination!
How to Store Peanut Butter Pancakes
To store peanut butter pancakes, place them on a plate and wrap the plate in plastic. Zippered storage bags or an airtight container also work. Keep the pancakes in the refrigerator and eat them within a few days.
Can you freeze peanut butter pancakes?
Freeze peanut butter pancakes without the honey butter on top by placing them in a single layer on a baking tray, then placing the tray in the freezer for an hour or two, or until the pancakes are firm. Transfer the pancakes to zippered freezer bags or storage containers, and pop them back in the freezer. They’ll keep for one to two months.
Peanut Butter Pancake Tips
What can I use instead of evaporated milk?
If you don’t have evaporated milk, substitute half-and-half cream, or a light or heavy cream, in this peanut butter pancake recipe. The creams have more milk fat than evaporated milk, so the end result will taste richer. You may want to add a little vanilla extract or caramel flavoring, if you enjoy the taste of evaporated milk.
Can I make these in a pan instead?
You sure can. Heat some butter in a skillet over medium-high heat, then make pancakes by pouring in about 1/4 cup batter at a time. (Use more to make a large pancake, or less to make two small pancakes at the same time.) Flip the pancakes when the top is bubbly and the edges are starting to set. They’re done when they’re golden brown and spring back a bit when touched with the spatula.
Will these taste good with honey butter and maple syrup?
Yes; experiment with the perfect flavor combination to suit your taste. We think they’re great even without adding maple syrup, but a touch of maple syrup makes them sweeter. You likely won’t need as much maple syrup as you’d use on a plain pancake without the honey butter, since honey is sweet too.
