These delightful peanut butter pancakes are packed with blueberries and tons of flavor. This recipe is perfect for a beginner, and you only need 10 ingredients!
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 are still craving blueberries, try my lemon blueberry cake.
Why this recipe works:
- This easy recipe is perfect for a beginner.
- 10 ingredients are all you need.
- The texture of the pancakes is light and fluffy.
- The combination of peanut butter and blueberries is out of this world.
Photo instructions
Using a medium mixing bowl, combine flour, baking powder, salt, and sugar together. Stir and set aside.
Using a separate bowl, mix together the peanut butter, egg, milk, heavy cream, and vanilla. Just whisk for about 1-minute.
Carefully and slowly add the dry ingredients to the wet ingredients and whisk until there are no lumps which will take 1-2 minutes.
Then gently whisk or fold in blueberries.
Over medium-high heat, scoop about ⅓ cup (80ml) of batter into a greased non-stick skillet for each pancake. You can make them bigger or smaller, depending on your preferences.
Once you notice tiny bubbles forming on the surface, it's time to flip them. The pancakes should be golden brown when done. Continue cooking the pancakes until you run out of batter.
Serve hot with your favorite toppings like syrup, blueberries, or peanut butter and enjoy!
Top tips
- It's very tempting to overmix the batter by using an electric mixer, but it will significantly affect the end result. If they ended up tough, thin, or even rubbery, it's probably due to overmixing. Use just a whisk and whisk until the ingredients are combined and no lumps remain.
- When you make pancakes 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. Always try to use medium-high heat. If you notice they are cooking too fast or too slow, adjust the temperature a little bit.
- Don't flip them too soon or they will tear. When bubbles are forming on the surface you are safe to flip them.
Substitutions
Consider the following substitutions that fit your dietary needs.
- Replace all-purpose flour with Bob's Red Mill Gluten-Free Flour. Use a 1:1 ratio.
- You can substitute ¼ 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 1:1.
Storage
It's best when you eat them freshly cooked. However, if you want to save the leftovers, then place them in an airtight container and keep them in the refrigerator for up to 2 days. They will dry out the longer they are stored though.
Freezing
The best way to freeze them is by flash freezing. Place them in the freezer on a baking sheet for 1 hour. Once they are solid, you can wrap them up and place them in a freezer-safe container.
To thaw, reheat them in the microwave for 20-30 seconds at a time until they are hot all the way through. Then serve.
Related recipes
Here are more breakfast recipes to kickstart the day.
Recipe and Video
Blueberry Peanut Butter Pancakes
Ingredients
- 1 ½ cups all-purpose flour, spooned and leveled
- 2 ½ teaspoon baking powder
- 2 tablespoon brown sugar
- ¼ teaspoon salt
- 1 cup creamy peanut butter
- 1 large egg
- 1 ¼ cups milk
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries
Video
Instructions
- Combine flour, baking powder, sugar, and salt in a big mixing bowl and stir to combine. Set aside.
- In another bowl, whisk together peanut butter, egg, milk, heavy cream, and vanilla* just until combined about 1 minute.
- Slowly add dry ingredients to the wet ingredients and whisk until fully combined and no lumps remain about 1-2 minutes. Fold in blueberries.
- Grease a non-stick skillet and heat over medium-high heat. Use about ⅓ 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.
Notes
- It's very tempting to overmix the batter by using an electric mixer, but it will significantly affect the end result. If they ended up tough, thin, or even rubbery, it's probably due to overmixing. Use just a whisk and whisk until the ingredients are combined and no lumps remain.
- When you make pancakes 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. Always try to use medium-high heat. If you notice they are cooking too fast or too slow, adjust the temperature a little bit.
- Don't flip them too soon or they will tear. When bubbles are forming on the surface you are safe to flip them.
Substitutions Consider the following substitutions that fit your dietary needs.
- Replace all-purpose flour with Bob's Red Mill Gluten-Free Flour. Use a 1:1 ratio.
- You can substitute ¼ 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 1:1.
Storage It's best when you eat them freshly cooked. However, if you want to save the leftovers, then place them in an airtight container and keep them in the refrigerator for up to 2 days. They will dry out the longer they are stored though.
Freezing The best way to freeze them is by flash freezing. Place them in the freezer on a baking sheet for 1 hour. Once they are solid, you can wrap them up and place them in a freezer-safe container. To thaw, reheat them in the microwave for 20-30 seconds at a time until they are hot all the way through. Then serve.
Rhi
Just discovered your website. I have already made the chocolate banana muffin and oh my gosh it's so good! We wanted to try this but we have dairy allergy. Can we sub almond milk for heavy cream as well?
Sabine
Thank you so much! They are one of our favorites too. Yes, that is possible. For every 1 cup of heavy cream, mix 2/3 cups of almond milk with 1/3 cup of canola oil. So the ratio is 2:1 almond:oil. However, the texture and taste will differ from the original recipe and I didn’t test it myself. I hope that helps!
Tia
Although, I'm not a fan of making pancakes because they are so time-consuming I love eating them. Especially these ones. The combination of peanut butter and blueberries is awesome. Thank you!
Sabine
Thank you so much for your feedback, Tia! I’m happy that you like it.