Peanut Butter Pancakes Recipe

Peanut butter drizzle 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





  • 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.

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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