10 ingredients & 20 minutes. These Blueberry Peanut Butter Pancakes are super tasty and soft. Peanut-butter-y, sweet, and fruity.
Blueberry Peanut Butter Pancakes – a salty and sweet joy in the morning
I’m super excited and looking forward to Saturday because I’m invited to a baking event with other food bloggers. It’s every time a great feeling to connect with like minded people who love food and baking as much as I do. Baking is a big part of my life, and I love it.
I’ve been baking and taking pictures of what I made for years. In the beginning of my baking journey, I always took a snap of the finished baking good with my mobile. It’s funny to look through this old photos. And yes, I still have ALL of them.
Now, I take photos with my Canon 6D and a 50mm 1.4 lens instead of my iPhone. Food is (except my dear Mario) the most beautiful thing in the world to me. There are so much different structures, colors, tones, consistencies. Food needs to be photographed. This is a fact. We all eat through our eyes and decide if we want to eat something after we like the look of it.
Blueberries are always beautiful to photograph and super delicious too. So I’m happy to share this Blueberry Peanut Butter Pancake recipe with you. Although they are beautiful, they are even more delicious. The salty peanut butter and the sweet blueberries are a dream team.
Fluffy pancakes with a strong peanut-butter-y taste
When we call for peanut butter pancakes, we want to have a strong and present peanut-butter-y taste in our pancakes. There is no doubt about it. To make sure we have a peanut-butter-indulgence with our pancakes, I added 1 cup (250g) of peanut butter into the batter.
With less than 1 cup of peanut butter, the taste is not so intensive. This would miss the point about these pancakes.
I recommend making your own creamy peanut butter because it is so easy to make. If you have a food processor, you just need 2 minutes and 4 ingredients for your homemade version. You have full control of what you eat, no preservatives, no artificial anything. I add peanut oil to my peanut butter instead of vegetable oil. A game changer!
Easy to make and perfect for weekends
I don’t know why, but when I think of pancakes, I also think of weekends. They are totally weekend food.
Picture it. You, in your sweatpants, making pancakes. You grab your stack and smear peanut butter on top, soak them in maple syrup, and add fresh blueberries on top. Run your fork from the top to the bottom of the stack and put 8 pieces of 8 pancakes in your mouth. Of course, you eat the whole stack by yourself. It’s weekend. And you are wearing sweatpants, remember?
They are easy to make. Just stir everything with a whisk and fold in blueberries at the end. And I know you love easy-peasiness when it comes to recipes. Like me.
These Blueberry Peanut Butter Pancakes are
- fruity
- sweet
- peanut-butter-y
- super soft
- oh so delicious
Put on your sweatpants and have a great day. Seriously. Put them on.
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!
You may also like Banana Chocolate Chip Pancakes, Maple Bacon Waffles, Blueberry Cream Cheese Overnight Oats, Banana Bundt Cake with Chocolate Chips, or click here to see all breakfast recipes.
10 ingredients & 20 minutes. These Blueberry Peanut Butter Pancakes are super tasty and soft. Peanut-butter-y, sweet, and fruity.
- 1 1/2 cups flour (180g)
- 2 1/2 tsp baking powder
- 2 tbsp brown sugar
- 1/4 tsp salt
- 1 cup 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)
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Combine flour, baking powder, sugar, and salt in a big mixing bowl and stir to combine. Set aside.
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In another bowl, whisk together peanut butter, egg, milk, heavy cream, and vanilla* by hand until combined.
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Make a well in the flour and pour the egg mixture in the middle. Beginning from the middle to the edges, whisk continuously until smooth, and no lumps remain. Fold in blueberries.
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Heat a non-stick skillet over medium-high heat. Use about 1/4 - 1/2 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.
*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.
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