Go Back
+ servings
pouring syrup onto a stack of pancakes
Print Recipe
5 from 2 votes

Blueberry Peanut Butter Pancakes

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry pancakes, blueberry peanut butter pancakes, how to make pancakes, peanut butter pancakes
Servings: 8 pancakes
Calories: 361kcal


  • 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


  • 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.



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.

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. 

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.

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. 


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