Easy Peanut Butter Pancakes – Fluffy and Delicious
These Peanut Butter Pancakes are a delicious twist on the classic, with a rich peanut flavour and a fluffy texture that’s hard to beat. Inspired by a recipe from Hugh Fearnley-Whittingstall, they quickly became a customer favourite at my café — and now, they’re a regular at home too. If you love pancakes, you might also enjoy my recipe for German Eierpfannkuchen – Light and Traditional Pancakes. Easy to make and perfect for breakfast, brunch, or a weekend treat.
Easy Peanut Butter Pancakes – Fluffy and Delicious
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 servings
These Peanut Butter Pancakes are fluffy, packed with peanut butter flavour, and incredibly easy to make. Inspired by a recipe from Hugh Fearnley-Whittingstall, they were a long-time favourite on my café menu — and once you try them, you’ll see why. Perfect for breakfast, brunch, or a fun weekend treat!
Ingredients
- 200 g plain flour
- 2 teaspoons baking powder
- 35 g caster sugar
- 2 eggs lightly beaten
- 300 ml milk
- 150 g no-sugar-added peanut butter or any peanut butter you have
Instructions
- Combine the flour, baking powder, and sugar in a large bowl.
- In a separate bowl, loosen the peanut butter with a little milk, then stir in the remaining milk and beaten eggs.
- Whisk the wet ingredients into the dry ingredients to form a smooth batter. Adjust with extra milk if needed for your preferred consistency.
- Heat a non-stick pan over moderate heat and add a little oil.
- Cook pancakes in batches, flipping once bubbles form and the edges look set, until golden on both sides.
- Serve warm with your favourite toppings.
Video
Notes
- Make Ahead: The batter keeps well in the fridge for 3–4 days.
- Serving Ideas: Serve with jam and cream, banana and honey, or maple syrup and ice cream.
- Healthier Version: Use whole wheat flour, natural sweetener, dairy-free milk, or add flaxseed for a nutrition boost.
- Author Credit: Inspired by a recipe from Hugh Fearnley-Whittingstall.
