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Home » Breakfast

Blueberry Peanut Butter Pancakes

Last updated on December 3, 2021Originally published September 12, 20194 CommentsSabine

Jump to Recipe

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! Enjoy Sunday mornings with thick and fluffy pancakes made from scratch. By the way, have you tried my bacon pancakes?

pouring syrup onto a stack of pancakes

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.

Jump to:
  • Photo tutorial
  • Top tips for success
  • Substitutions
  • Storage
  • Freezing instructions
  • More breakfast recipes to try
  • Recipe

Photo tutorial

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

dry ingredients for pancake batter

Using a separate bowl, mix together the peanut butter, egg, milk, heavy cream, and vanilla. Just whisk for about 1-minute.

wet ingredients for pancake batter

Carefully and slowly add the dry ingredients to the wet ingredients and whisk until there are no lumps which will take 1-2 minutes.

whisking pancake batter

Then gently whisk or fold in blueberries.

stirring in blueberries into peanut butter pancake batter

Over medium-high heat, scoop about â…“ cup (80ml) of batter into a greased non-stick skillet for each pancake. You can make them bigger or smaller, depending on your preferences.

pan with three pancakes in pan

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.

golden brown pancakes in pan

Serve hot with your favorite toppings like syrup, blueberries, or peanut butter and enjoy!

Top tips for success

  • 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.

fork with a bite of pancakes and a stack of pancakes

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 instructions

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.

More breakfast recipes to try

Here are more breakfast recipes for the best start in the day.

  • Cinnamon Rolls
  • Banana Pancakes
  • Chocolate Banana Muffins
  • Air Fryer French Toast
  • Air Fryer Donuts

Recipe

pouring syrup onto a stack of pancakes

Blueberry Peanut Butter Pancakes

5 from 2 votes
Author Sabine Venier
Calories: 361kcal
Servings: 8 pancakes
Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Print Pin Rate
These delightful pancakes are packed with blueberries and tons of peanut butter flavor. This recipe is perfect for a beginner, and you only need 10 ingredients.

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

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 â…“ 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

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. 

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 361kcalCarbohydrates: 34gProtein: 12gFat: 21gSaturated Fat: 6gCholesterol: 34mgSodium: 250mgPotassium: 477mgFiber: 3gSugar: 10gVitamin A: 215IUVitamin C: 2.7mgCalcium: 140mgIron: 2mg
Course Breakfast
Cuisine American
Keyword blueberry pancakes, blueberry peanut butter pancakes, how to make pancakes, peanut butter pancakes
Did you make this recipe?Leave a feedback and rate this recipe!
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About Sabine

I'm a passionate baker, cookbook author, and award-winning food photographer. You find here kitchen-tested quality baking recipes everyone will love.

Reader Interactions

Comments

  1. Rhi

    May 27, 2020 at 8:59 pm

    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?

    Reply
    • Sabine

      May 28, 2020 at 4:33 am

      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!

      Reply
  2. Tia

    May 30, 2019 at 1:43 pm

    5 stars
    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!

    Reply
    • Sabine

      May 30, 2019 at 4:41 pm

      Thank you so much for your feedback, Tia! I’m happy that you like it.

      Reply

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Hi, my name is Sabine Venier! I’m a cookbook author and the food blogger behind Also The Crumbs Please. Here you will find trusted and easy recipes for every occasion. I'm here to teach you how to make delicious food and give you the confidence to bake and cook from scratch.

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