Peanut butter + pancakes. Perfect with chocolate sauce, jam, maple syrup or drizzled with more peanut butter — you won’t believe these Peanut Butter Pancakes are also secretly healthy!
I love peanut butter. For me it’s a breakfast staple — peanut butter on toast has been a daily ritual for years. Sometimes I pair it with honey or jam, but peanut butter is always the constant.
So when I thought to add my weekday favorite to a weekend classic, I knew the result would be perfect: Peanut Butter Pancakes!
These pancakes deliver a clear peanut butter taste while staying unmistakably like pancakes — light, fluffy, and comforting. They taste like weekend mornings and take you right back to childhood.
The surprise? They’re gluten-free and dairy-free, with extra protein. Instead of wheat flour, the base is oats (use certified gluten-free oats if needed). Almond milk replaces dairy, and peanut butter boosts the protein so you stay satisfied. They’re healthy enough to enjoy any morning, not just Saturdays.
Serve them however you like: melt a little peanut butter and drizzle it over the stack, spread jam, or add maple syrup for a classic finish. Sliced banana keeps things lighter, while a drizzle of chocolate sauce makes it decadently fun.
However you top them, you’ll enjoy the rich peanut flavor, fluffy texture, and the subtle health boost. Breakfast mission accomplished.
Peanut Butter Pancakes
Ingredients
- 1 cup oats or oat flour
- 1 large egg
- 2/3 cups unsweetened almond milk
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon honey
- 2 teaspoons oil
- 3 tablespoons peanut butter
- non-stick cooking spray or oil for greasing
Instructions
- If using whole oats, place them in a food processor or blender and pulse until they form a fine powder. Add the egg, almond milk, baking powder, salt, honey, oil, and peanut butter. Blend until smooth. If you are using oat flour, combine all ingredients directly in the blender and blend until smooth.
- Heat an electric griddle to 350°F (175°C) or warm a large frying pan over medium heat. Lightly grease the surface with nonstick spray or a little oil.
- Pour about 1/4 cup of batter per pancake onto the griddle or skillet. Cook the first side 2–3 minutes until bubbles form and edges look set, then flip and cook another 2–3 minutes until golden brown. Repeat with remaining batter.
- Serve warm with your choice of toppings: melted peanut butter, jam, maple syrup, sliced banana, or chocolate sauce.
Nutrition