These peanut butter blueberry pancakes are one of my favorite weekend breakfasts. They’re thick, fluffy, packed with peanut butter flavor, and loaded with juicy, fresh blueberries in every bite.
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 savory bacon pancakes?
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Video Instructions
Try These Peanut Butter Blueberry Pancakes
I make these pancakes whenever I want something easy for breakfast and have busy weekday mornings. The creamy peanut butter and sweet blueberries taste delicious together, and the whole family always loves them.
The peanut butter gives a rich taste, and the berries complement it with little bursts of sweetness throughout every bite. These pancake stacks always disappear quickly in my house.
Why You'll Love It
- Packed with flavor: I love how the peanut butter and fresh blueberries work so well together. Every bite tastes rich, fruity, and yummy.
- Perfect Texture: These pancakes are thick and fluffy on the inside with crispy golden edges.
- Beginner-friendly: If you're new to making pancakes from scratch, this is a great recipe to start with because it's simple and really straightforward.
- Great for meal prep: I often make extra and keep them in the fridge or freezer for busy mornings when I need to make breakfast quickly.
Ingredients
- Peanut Butter: This is what gives these pancakes their rich flavor. I always use creamy peanut butter because it mixes smoothly into the batter.
- Fresh Blueberries: These add a natural sweetness and juicy bursts of flavor. Fresh berries work the best because they don’t turn soggy during cooking.
- All-Purpose Flour: I prefer all-purpose flour here because it makes a tender pancake, and the pancakes don’t turn out dense.
- Milk and Heavy Cream: This combination is the ingredient that makes rich, fluffy pancakes. The heavy cream gives some moisture and gives the pancakes a delicious texture.
How to Make Peanut Butter Blueberry Pancakes
1. Using a medium mixing bowl, combine flour, baking powder, salt, and sugar together. Stir and set aside.
2. Using a separate bowl, mix together the peanut butter, egg, milk, heavy cream, and vanilla. Just whisk for about 1-minute.
3. Carefully and slowly add the dry ingredients to the wet ingredients and whisk until there are no lumps, which will take 1-2 minutes.
4. Then gently whisk or fold in blueberries.
5. Over medium-high heat, spoon about ⅓ cup (80ml) of batter into a greased (butter or cooking spray works) non-stick skillet or pan for each pancake. You can make them bigger or smaller, depending on your preferences.
6. Once you notice tiny bubbles forming on the surface, it's time to flip them. The cooked pancakes should be golden brown when done. Continue cooking the pancakes until you run out of batter.
7. Serve warm with a drizzle of honey or maple syrup on top.
Recipe Tips
- I always mix the batter by hand because using an electric mixer and overmixing can make pancakes tough, thin, or even rubbery, instead of fluffy. Use a whisk instead.
- Fresh blueberries work best, but frozen blueberries can be used if that's what you have available.
- Keep the skillet at medium-high heat. If it gets too hot, they will end up burnt, and if the temperature is too low, the pancakes won't rise properly.
- Don't flip them too soon, or they will tear. When bubbles are forming on the surface, you are safe to flip them.
What Can You Serve With This?
- Maple syrup
- Extra peanut butter
- Fresh blueberries
- Greek yogurt
- Banana slices
FAQs
Yes, I have used frozen blueberries before, but I personally prefer fresh blueberries. Just fold the frozen blueberries into the batter straight from the freezer.
Yes, I often make a batch ahead and store them in the fridge for quick breakfasts.
I usually warm them in the microwave, but they also reheat well in a toaster for slightly crisp edges.
Recipe
Peanut Butter Blueberry 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
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
Cooking Time and Temperature
Cook in a greased skillet over medium-high heat for about 2 minutes per side, or until golden brown.Taste & Texture
These peanut butter blueberry pancakes are thick, fluffy, and rich with peanut butter flavor. The fresh blueberries add juicy bursts of sweetness, making every bite incredibly satisfying.Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Freeze for up to 2 months after flash freezing.
- Reheat: Warm in the microwave or pop them into the toaster for a slightly crisp finish.
Serving Recommendations
I love serving these pancake stacks with warm maple syrup, extra blueberries, and a spoonful of peanut butter on top.Recipe Variations and Substitutions
- Use frozen blueberries instead of fresh.
- Add chocolate chips for extra sweetness.
- Swap peanut butter for almond butter.
- Add sliced bananas for even more flavor.
Proper Storage Tips
- Let the pancakes cool completely before storing.
- Keep them in an airtight container.
- Separate layers with parchment paper if stacking.
Pro Tips
- Don't overmix the batter.
- Fold the blueberries in gently.
- Cook over medium-high heat.
- Wait for bubbles before flipping.
- Serve immediately for the best flavor and taste.
Video
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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.