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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!
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!
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).
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.
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!
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
- Vegan Pumpkin Pancakes
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.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Peanut Butter Pancakes
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
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Debbie says
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!
Jenn Sebestyen says
Wonderful! So happy to hear they were a hit with everyone! That sauce, right? One of my fave things. Thank you for your comment!
Jen says
Hi, van j replace the flour in the recipe for a standard GF flour?
Jenn Sebestyen says
Hi, Jen. I haven’t personally tried it, but I think it would work ok. Let me know!
Jen says
Thanks! Also, re the nutritional info – how many pancakes are in a serving?
Barb says
Can I exchange the spelt flour for almond or coconut flour?
Jenn S. says
Hi, Barb. Almond and coconut flours perform very differently than wheat flours so unfortunately, they can’t be subbed in for this recipe.
bailey says
these were so delicious! when i was making them they smelled SO sweet, but once i dug in it was the perfect level of sweetness and the slightly savoury-ness of the peanut butter! thanks for sharing!
Jenn S. says
I’m so happy you loved them! They are one of our faves too! Thank you!!
Steve says
I’m wondering what would happen if I added Nutella to the mix. Only one way to find out, right? 🙂
Jenn S. says
Then you could eat them for breakfast AND dessert! Win-win! You have to report back if you try it!
Elisabeth says
How many pancakes are in a serving?
Jenn Sebestyen says
Nutrition facts are per pancake based on about 13-14 pancakes. It will vary, of course, depending on how big you make them.
Sarah says
These pancakes look insane! We have a peanut free PB sub that we use, so I’m going to try to make these in allergy free form this weekend. My kids will love them!
Jenn S. says
Oh great…can’t wait to hear what you guys think! I’m sure any nut or seed butter would work well. Let me know how they turn out!
Amy Katz from Veggies Save The Day says
These look amazing, Jenn! I love peanut butter!
Jenn S. says
Thanks, Amy! I’m not exaggerating when I say I think we went through 2 full containers of peanut butter this week! Between baking, pancakes, snacks and good ol’ pb&j’s…we will be turning into nut butter soon! 🙂
Alisa Fleming says
I need this stack today!! I always mix maple syrup with nut butter for topping – it’s just so much better!
Jenn S. says
Genius. Can’t believe I never thought to do it until these happened! Thanks!
The Vegan 8 says
These look incredible Jenn! Love that there is so much peanut butter in both the pancakes and the syrup…how can you miss that yumminess! You can’t, which is awesome, hahaha! It all has me drooling!
Jenn S. says
Thanks so much, Brandi! You definitely taste the peanut butter in these pancakes, which I feel like sometimes gets lost in other recipes that I’ve tried. And that syrup is definitely the “icing on the cake”!! 🙂
Dreena says
Oh my eldest would go pea-NUTS (couldn’t resist!) for these – would be her dream meal!
Jenn S. says
HaHa!Love it, Dreena! Glad to hear she another peanut butter lover like me! 🙂 Thanks!
Donna says
Ok I NEED this maple peanut butter syrup in my life!! I know my kids will go absolutely crazy over it, and we always have pancakes on Friday mornings, so will be serving some up 🙂
Jenn S. says
Perfect! I love the idea of Pancake Friday. Lucky kids!! I hope you all love it!
Emily says
I never knew that was why today was celebrated with pancakes!! Will have to make that delicious looking maple peanut butter over the weekend!
Jenn S. says
We should always be celebrating with pancakes! Thanks, Emily!
Uma says
I like the syrup part! Your looks very delicious:) my daughter is crazy over it, may be tomorrow I will try your syrup recipe:)
Jenn S. says
Enjoy, Uma! Thank you!
Manju | Cooking Curries says
My 4 year old and I are huge peanut butter fans and we would love this!! I lvoet hat you have used spelt flour, thats my new favorite flour, that i ahve started using in almost everything.
Jenn S. says
Isn’t spelt flour great?? So soft and fluffy! I hope you love these pancakes!
Nicole Dawson says
If the kids keep asking for it, then it must be as delicious as the photos!
Jenn S. says
Yup! These went over MUCH better than the polenta broccoli casserole I made the other day. LOL!! Thanks, Nicole!