Peanut Butter Blueberry Pancakes
These delightful Peanut Butter Blueberry Pancakes are packed with blueberries and tons of peanut butter flavor. This recipe is perfect for a beginner, and you only need 10 ingredients.
Servings: 8 pancakes
Calories: 361kcal
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.
Video
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.
Nutrition
Calories: 361kcal | Carbohydrates: 34g | Protein: 12g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 250mg | Potassium: 477mg | Fiber: 3g | Sugar: 10g | Vitamin A: 215IU | Vitamin C: 2.7mg | Calcium: 140mg | Iron: 2mg