Blueberry Peanut Butter Pancakes

These delightful peanut butter pancakes are packed with blueberries and tons of flavor. These blueberry peanut butter pancakes are perfect for a beginner, and you only need 10 ingredients + 20 minutes!

I can’t wait to share with you the step-by-step instructions in this blog post. You are going to be so happy you learned how to make this delicious pancake recipe from scratch. I have included photos and a video too. 

If you try these blueberry peanut butter pancakes and are still craving blueberries, try my lemon blueberry cake. 

Why These Peanut Butter Pancakes Work

• You will get an intense peanut butter flavor that’s out of this world. 
• This simple pancake recipe is perfect for a beginner. 
• 10 ingredients are all you need to make this pancake recipe from scratch. 
• These are the best pancakes and are light and fluffy every time you make them. 
• 20 minutes is all it takes to make these delicious pancakes. 

How To Make Peanut Butter Pancakes

FIRST STEP: Using a medium mixing bowl, combine flour, baking powder, salt, and sugar together. Stir and set aside. 

FIFTH STEP: Using medium-high heat, pour pancakes into a greased non-stick skillet. Use about 1/3 cup of batter per pancake. You can make them bigger or smaller, depending on your preferences. 

SIXTH STEP: Once you notice tiny bubbles on the surface of the pancakes, it’s time to flip them. The pancakes should be a golden brown color when done. Continue cooking pancakes until you are out of batter. 

SEVENTH STEP: Serve hot with your favorite toppings like syrup, blueberries, or peanut butter and ENJOY!

Baker’s Tips

• Use plump, fresh blueberries for best results. 
• If you have time, make your own peanut butter! It makes this simple pancake recipe even better. 
• Don’t overmix the pancake batter or they will be really thin. Use a whisk!
• Use a non-stick skillet or griddle. 
• Don’t flip the pancakes too soon or they will tear. 

Substitutions

Consider the following substitutions to make these blueberry peanut butter pancakes fit your dietary needs. 

• Substitute all-purpose flour for Bob’s Red Mill Gluten-Free Flour. Use a 1:1 ratio. 
• You can substitute 1/4 cup applesauce, yogurt, or mashed banana for the egg. Or you can use flax egg instead. 
• Use almond, coconut, or soy milk instead of regular milk. 

Frequently Asked Questions And Answers

Where Did Pancakes Originate?

If you have been wondering where pancakes originated from, you are in luck! Pancakes come from Greece and Rome. The very first pancakes were made from curdled milk, honey, flour, and olive oil. As you can tell this peanut butter pancake recipe is much more evolved than the original recipes. 

What Is The Difference Between Hotcakes And Pancakes?

You have probably heard the terms pancakes and hotcakes many times over the years. Guess what; they are the exact same thing. So when you make this simple pancake recipe, know that you can call them either name and you will be right. 

Why Aren’t My Pancakes Fluffy?

If you ended up with pancakes that are tough, thin, or even rubbery, it’s probably due to overmixing. It’s very tempting to mix the pancake batter until it is really thinned out, but it will significantly affect the end result. 

If you aren’t in a huge hurry to make the pancakes another thing you can do to ensure fluffy pancakes is to let the batter sit for 15-25 minutes after mixing. This isn’t required, and this peanut butter pancake recipe produces fluffy pancakes, but it’s a backup plan to make sure they are the texture you love. 

How Hot Should The Pan Be For Pancakes?

When you make this pancake recipe from scratch one of the most important things to keep in mind is the temperature of the pan. Obviously, if it’s too hot, they will end up burnt. Or alternately, if the temperature is too low, the pancakes won’t rise properly.

Either way, the result is less than delicious! Always try to use medium-high heat. If you notice they are cooking too hot or too fast, lower the temperature a little bit. 

How Long Does Peanut Butter Pancakes Last And How To Store Them?

This peanut butter pancake recipe is best when you can eat them freshly cooked. However, if you want to save the leftovers, they are great to have as an easy-to-grab breakfast idea. Wrap the pancakes up with plastic wrap or tin foil. Then place the stack in an airtight container. It’s essential to keep them away from air because they won’t last very long if they dry out. Keep them in the fridge for up to 4-5 days. They are great for meal planning if you like to meal prep. 

Can You Freeze Pancakes?

Yes, you can freeze pancakes. The best way to freeze them is by flash freezing. Place them in the freezer on a baking sheet for up to 2 hours. Once they are solid, you can wrap them up and place them in a freezer-safe container. 

Warm them up in the microwave for 20-30 seconds at a time until they are hot all the way through. Then serve. 

If you try this Blueberry Peanut Butter Pancakes recipe leave a comment, rate it, and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!

Here are more breakfast recipes to kickstart the day 

• Blueberry Bread | This blueberry bread is a nice way to start the day. Moist, delicious quick bread with blueberries in every single bite.
• Chocolate Banana Muffins | Muffins are easy, tasty, and a great way to freeze and reheat for busy mornings. This is one scrumptious muffin recipe.  
• Chocolate Strawberry Pop-Tarts | This recipe is so easy to make and will make your kids, and you cheer for a tasty breakfast. 

5 from 1 vote

Print

Blueberry Peanut Butter Pancakes

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

These delightful peanut butter pancakes are packed with blueberries and tons of flavor. These blueberry peanut butter pancakes are perfect for a beginner, and you only need 10 ingredients + 20 minutes!

Course: Breakfast

Cuisine: American

Keyword: blueberry pancakes, blueberry peanut butter pancakes, how to make pancakes, peanut butter pancakes

Servings: 8 pancakes

Calories: 361 kcal

Author: Sabine Venier

Ingredients

• 1 1/2 cups all-purpose flour, spooned and leveled (180g)
• 2 1/2 tsp baking powder
• 2 tbsp brown sugar
• 1/4 tsp salt
• 1 cup creamy peanut butter (250g)
• 1 large egg
• 1 1/4 cups milk (300ml)
• 1/4 cup heavy cream (60ml)
• 1 vanilla bean
• 1 1/2 cups blueberries (185g)

Instructions

1. Combine flour, baking powder, sugar, and salt in a big mixing bowl and stir to combine. Set aside.

2. In another bowl, whisk together peanut butter, egg, milk, heavy cream, and vanilla* just until combined about 1 minute.

3. Slowly add dry ingredients to the wet ingredients and whisk until fully combined and no lumps remain about 1-2 minutes. Fold in blueberries.

4. Grease a non-stick skillet and heat over medium-high heat. Use about 1/3 cup of batter per pancake. Depending on which size you prefer. Cook until little bubbles form on the surface, flip and continue to cook until pancake is browned. Repeat until you are running out of batter. Serve immediately with syrup, peanut butter, and blueberries on top.

Recipe Video

Notes

Substitutions

Consider the following substitutions to make these blueberry peanut butter pancakes fit your dietary needs. 

• Substitute all-purpose flour for Bob's Red Mill Gluten-Free Flour. Use a 1:1 ratio. 

• You can substitute 1/4 cup applesauce, yogurt, or mashed banana for the egg. Or you can use flax egg instead. 

• Use almond, coconut or soy milk instead of regular milk. 

 

Recommendations

• Use plump, fresh blueberries for best results. 

• If you have time, make your own peanut butter! It makes this simple pancake recipe even better. 

• Don't overmix the pancake batter or they will be really thin.

• Use a non-stick skillet or griddle. 

• Don't flip the pancakes too soon or they will tear. 

 

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.

Nutrition Facts

Blueberry Peanut Butter Pancakes

Amount Per Serving

Calories 361 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 6g30%

Cholesterol 34mg11%

Sodium 250mg10%

Potassium 477mg14%

Carbohydrates 34g11%

Fiber 3g12%

Sugar 10g11%

Protein 12g24%

Vitamin A 215IU4%

Vitamin C 2.7mg3%

Calcium 140mg14%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.