Peanut Butter Pancakes Recipe

Peanut butter pancakes

  • serves 2-4
  • Easy

Covered in a vibrant array of summer fruits and a lip-smacking peanut butter sauce, these light and fluffy pancakes from food writer John Gregory-Smith make a fabulous brunch for two, or dessert for four


Try these indulgent peanut butter pancakes, then check out our classic American pancakes, chocolate Nutella pancakes, salted caramel pancakes, Biscoff pancakes and more delicious pancake recipes,




  • butter 45g, plus extra for frying
  • smooth peanut butter 80g
  • plain flour 180g
  • caster sugar 20g
  • baking powder 1 tsp
  • bicarbonate of soda ½ tsp
  • eggs 2
  • buttermilk 380g


  • butter 20g
  • smooth peanut butter 80g
  • runny honey 1 tbsp


  • mixed berries (such as strawberries, raspberries and blueberries) 300g


  • Step 1

    To make the pancakes, melt the butter and whisk in the peanut butter until smooth. Tip the flour, sugar, baking powder, bicarbonate of soda and a pinch of salt into a mixing bowl and stir. Add the eggs and buttermilk, then mix. Add the peanut butter mixture and combine well.

  • Step 2

    Heat a frying pan over a medium heat and brush with melted butter. Working in batches, pour in enough batter to make several small pancakes at a time, cooking for 2-3 minutes on each side or until set.

  • Step 3

    Meanwhile, make the peanut butter drizzle. Put the butter, peanut butter and honey into a small pan and melt gently over a low heat, stirring occasionally, for 2-3 minutes or until smooth.

  • Step 4

    Drizzle the sauce over the pancakes, top with the fruit and serve immediately.

Check out more of our best pancake recipes

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Nutritional Information

  • Kcals 675
  • Fat 37.9g
  • Saturates 14.8g
  • Carbs 58g
  • Sugars 20.8g
  • Fibre 6.6g
  • Protein 22.4g
  • Salt 1.5g