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5 from 1 vote
pouring syrup onto a stack of pancakes
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.