Vegan PBJ Pancakes Recipe

Vegan PBJ pancakes

  • makes 8-10
  • Easy

Take your fluffy vegan pancakes up a notch with the classic combo of peanut butter and jam (we use a homemade blueberry compote)



  • blueberries 200g
  • maple syrup 1 tbsp
  • peanut butter 6 tbsp
  • vanilla extract ½ tsp


  • plain flour 150g
  • baking powder 1 tbsp
  • almond, oat or soya milk 125-150ml
  • maple syrup 2 tbsp
  • vanilla extract ½ tsp
  • coconut oil ½ tbsp of melted and cooled plus another 2 tbsp for frying


  • Step 1

    To make the blueberry ‘jam’ put the berries and maple syrup in a small pan. Heat gently, stirring until the blueberries start to burst and give up their juice.

  • Step 2

    Put the peanut butter in a pan and heat gently, whisking in enough water to make it thin enough for drizzling. Stir in the vanilla.

  • Step 3

    To make the pancakes put the flour and baking powder in a bowl and stir together. Mix together the almond milk, maple syrup, vanilla and coconut oil.

  • Step 4

    Gradually stir the wet ingredients into the dry until you have a batter. Leave to sit for 3 minutes.

  • Step 5

    Stir the batter again and pour into a jug.

  • Step 6

    Heat a non-stick frying pan with a little more coconut oil. Cooking 2 or 3 pancakes at a time, pour in enough batter to make small, 10cm American-style pancakes. Leave to cook until you see bubbles forming on top of the pancakes, then flip and cook for another 2-3 minutes. Keep warm in a low oven while you make the rest.

  • Step 7

    Serve the pancakes stacked up with peanut butter drizzle, blueberry jam and extra maple syrup if you like.