Healthy Recipes Mealtimes Breakfast & Brunch Healthy Pancakes Recipes Peanut Butter Pancakes 5.0 (2) 2 Reviews Enjoy super-fluffy pancakes, powered by protein-packed peanut butter for a nutty twist. Fold in chopped fresh strawberries, or chocolate chips if you’re in the mood for something a little sweeter. These pancakes can keep you going all week long—they store beautifully in the freezer and take only a minute to reheat; perfect for busy mornings. By Julia Levy Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. EatingWell's Editorial Guidelines Published on July 30, 2024 Tested by Liv Dansky Tested by Liv Dansky Liv Dansky has worked with Dotdash Meredith since 2019 as a recipe tester and developer and, more recently, as a writer for the commerce team. Her work can be found across brands like Food & Wine, Southern Living, Real Simple, Eating Well, and Serious Eats. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Active Time: 45 mins Total Time: 45 mins Servings: 8 Nutrition Profile: Sesame-Free Soy-Free Vegetarian Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Cook Mode (Keep screen awake) Ingredients 1 cup all-purpose flour 1 cup whole-wheat flour 1 1/2 tablespoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 cup natural peanut butter, plus more for garnish 2 large eggs 2 tablespoons light brown sugar 2 teaspoons vanilla extract 2 cups buttermilk 3 tablespoons unsalted butter, melted Canola oil, as needed for skillet 1 cup finely chopped fresh strawberries (about 5 large) or 1/3 cup mini semisweet chocolate chips Maple syrup for serving (optional) Directions Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda and cinnamon in a medium bowl until combined. Whisk peanut butter, eggs, brown sugar and vanilla in a separate medium bowl until smooth; slowly whisk in buttermilk until fully combined and smooth. Gently whisk the buttermilk mixture into the flour mixture until a slightly lumpy, thick batter forms. Gently fold in butter. Let stand at room temperature for 5 minutes. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Using a paper towel, lightly coat a large nonstick skillet or griddle with oil. Place over medium heat. Fold strawberries (or chocolate chips) into the batter. Working in batches, scoop 1/4 cup batter per pancake into the hot skillet or griddle (3 to 4 pancakes per batch). Cook until bubbles pop on top, edges appear dry and bottoms are golden, 4 to 5 minutes. Flip and cook until puffed, fluffy and golden on the bottom, about 2 more minutes. Repeat with the remaining batter, adjusting the heat as necessary (the pan can get very hot on the second batch). Garnish with peanut butter and serve with maple syrup, if desired. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel To make ahead Arrange pancakes in a single layer on a parchment-lined baking sheet; freeze until partially or fully frozen, at least 30 minutes. Transfer to a zip-top freezer bag, squeezing all the air out of the bag; freeze for up to 3 months. To reheat: Arrange frozen pancakes in a single layer on a microwave-safe plate. Microwave on High until heated through, about 1 minute. Nutrition Information Serving Size: 2 pancakesCalories 340, Fat 18g, Saturated Fat 6g, Cholesterol 65mg, Carbohydrates 36g, Total Sugars 9g, Added Sugars 3g, Protein 11g, Fiber 3g, Sodium 476mg, Potassium 296mg EatingWell.com, July 2024 Rate It Print