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    Home » Recipes » Breakfast and Brunch

    Vegan Peanut Butter Pancakes

    Published: Feb 28, 2017 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    These Vegan Peanut Butter Pancakes with maple peanut butter syrup are an indulgent breakfast that just happens to be healthy. And they are so easy to make!

    Stack of Peanut Butter Pancakes topped with banana slices, chocolate chips, crushed peanuts, and a maple peanut butter syrup.

    Happy Pancake Tuesday! Lent starts tomorrow for those that observe. Before the fasting that occurs during the Lenten season, some like to celebrate by eating pancakes the day before Ash Wednesday. This day is also called Shrove Tuesday, Fat Tuesday, or  Mardi Gras depending on what country you’re in.

    Whether or not you observe Lent, I think we can all agree that a day dedicated to pancakes is a good idea. And, oh my goodness, do I have a delicious way for you to celebrate today! Peanut Butter Pancakes with Maple Peanut Butter Syrup! You are going to want to make these as asap!

    Stack of pancakes topped with banana slices and chocolate chips. Cup of coffee and a bowl of oranges in the background.

    These pancakes are soft and fluffy and p-a-c-k-e-d with peanut butter goodness! A ½ cup of peanut butter in the batter and then topped off with a creamy peanut butter sauce for an extra nutty punch. I used spelt flour in these because it tends to be lighter and produce softer/fluffier results than traditional wheat flours.

    Proof of how delicious spelt flour is can be found in my Baked Apple Cider Donuts, Chai Spiced Pumpkin Layer Cake, Peaches and Cream Dairy Free Donuts, and Fresh Strawberry Cupcakes.

    And, although, it does contain gluten, spelt flour is easier to digest than the gluten in wheat (note: it is NOT suitable for those with celiac disease).

    Maple Peanut Butter Syrup being poured out of a white creamer cup and drizzled onto a stack of peanut butter pancakes.

    Let’s take a moment to discuss this Maple Peanut Butter Syrup. This sweet, creamy, peanutty, totally drinkable, delicious sauce. You can adjust the thickness of the sauce easily by simply adding an extra tbsp or two of non-dairy milk. You MUST give it a try right from a spoon…or your finger. You won’t regret it, I promise!

    I almost didn’t have any left for the peanut butter pancakes. I was very close to calling it my morning smoothie and getting on with my day. But for a more balanced nutty breakfast sip, try my Peanut Butter Cup Smoothie.

    Stack of peanut butter pancakes drizzled in peanut butter syrup and topped with fresh banana slices and chocolate chips. A bowl of fresh oranges and berries and a coffee mug in the background.

    My kids have declared these Peanut Butter Pancakes their new favorite pancakes. We had them three days in a row with none leftover each time. You think I would have wised up and doubled the batch after the first time, but it did give me opportunity to make triple sure the recipe was perfect to share with all of you!

    This recipe actually makes quite a few pancakes to begin with, about 14 if you use ¼ cup of batter for each one. Three kids eating plus myself (hubby doesn’t like peanut butter so too bad for him!) – you do the math – the kids devoured them!

    Stack of pancakes with a bite taken out.

    Get to your kitchen fast and celebrate Pancake Tuesday with these amazing vegan Peanut Butter Pancakes!!

    More vegan pancakes

    • Simple Eggless Pancakes
    • Lemon Poppyseed Pancakes
    • Oat Flour Pancakes
    • Carrot Cake Pancakes
    • Buckwheat Pancakes
    • Banana Pumpkin Pancakes
    Forkful of a big bite of pancakes taken from a stack. Fresh fruit in the background.

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Stack of peanut butter pancakes topped with bananas, chocolate chips, and homemade maple peanut butter syrup dripping down the sides.

    Vegan Peanut Butter Pancakes

    These Vegan Peanut Butter Pancakes with maple peanut butter syrup are an indulgent breakfast that just happens to be healthy. And they are so easy to make!
    5 from 3 votes
    Print Rate
    Course: Breakfast and Brunch
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 8 minutes
    Total Time: 18 minutes
    Servings: 13 pancakes
    Calories: 178kcal
    Author: Jenn Sebestyen

    Ingredients

    For the Peanut Butter Pancakes

    • 1 ½ cups spelt flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • ¼ teaspoon cinnamon optional
    • ½ cup organic natural peanut butter
    • 1 ¾ cup unsweetened plain almond milk or plant milk of choice
    • 3 tablespoons pure maple syrup
    • 1 teaspoon pure vanilla extract

    For the Maple Peanut Butter Syrup

    • ¼ cup natural peanut butter
    • 2 tablespoons pure maple syrup
    • 4-6 tablespoons unsweetened plain almond milk or plant milk of choice
    • ¼ teaspoon pure vanilla extract optional
    • dash of cinnamon optional

    Toppings, optional

    • banana slices
    • dairy-free chocolate chips
    • chopped raw peanuts

    Instructions

    For the Peanut Butter Pancakes

    • In a large mixing bowl, whisk together the flour, baking powder, and salt.
    • In a large measuring cup, whisk together the peanut butter, plant milk, maple syrup, and vanilla extract
    • Pour the wet ingredients into the dry ingredients and stir until just combined. Set aside for about 10 minutes to let the batter thicken up.
    • Lightly spray a non-stick skillet with cooking spray and heat over medium heat. Once hot, pour ¼ cup of batter for each pancake. Do not crowd your pan – I do two at a time. You might be able to fit three if you have a large pan.
    • Cook each pancake for about 3-5 minutes. It’s ready to flip when the edges start turning lightly brown and bubbles begin to pop on top of the pancake. Gently flip and cook another 3-5 minutes. Transfer to a plate and continue until all of the batter has been used. You might need to add additional cooking spray before adding each new batch to the pan. You also may need to adjust your temp as you go. The pan will get hotter the longer you use it, so just watch your pancakes and turn down the heat a bit if necessary.

    For the Maple Peanut Butter Syrup

    • Whisk together all the ingredients listed. Try not to drink it before your pancakes are ready – it’s so darn good!!
    • Serve the pancakes with any of the optional toppings if desired and a good drizzle of the Maple Peanut Butter Syrup.

    Notes

    Nutrition facts calculated without toppings.

    Nutrition

    Calories: 178kcal | Carbohydrates: 20g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 186mg | Potassium: 65mg | Fiber: 2g | Sugar: 7g | Vitamin A: 150IU | Calcium: 120mg | Iron: 0.9mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

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    More Breakfast and Brunch

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    • Caroline’s Chocolate Mixed Berry Smoothie
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    Comments

    1. Debbie says

      November 27, 2019 at 9:53 am

      Five stars from my 4 kids and myself! I used white whole wheat flour as I didn’t have any spelt on hand, and with the last half of the batter added in chocolate chips and mashed banana instead of using them as topping. I was worried so much peanut butter would create a dense pancake, but they were perfect! And the sauce will henceforth be whisked up as often as I can find a reason to. I love that we had the fat and protein from the peanut butter for growing kids, and it sticks to the ribs better than a regular pancake. My batch made 13 pancakes with ¼ cup batter each. Will make again and again!5 stars

      Reply
      • Jenn Sebestyen says

        November 27, 2019 at 12:30 pm

        Wonderful! So happy to hear they were a hit with everyone! That sauce, right? One of my fave things. Thank you for your comment!

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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