Veggie Inspired

healthy plant based recipes for the whole family

Peanut Butter Pancakes w/ Maple Peanut Butter Syrup

58 Comments

As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

Print Recipe Jump to Recipe

Peanut Butter Pancakes w/ maple peanut butter syrup – 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.

Soft & Fluffy

These pancakes are soft and fluffy and p-a-c-k-e-d with peanut butter goodness! A 1/2 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.

Maple Peanut Butter Syrup

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.

Kid Approved

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 1/4 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 Peanut Butter Pancakes!!

Forkful of a big bite of pancakes taken from a stack. Fresh fruit in the background.

Peanut Butter Pancakes

I hope you love these Peanut Butter Pancakes as much as we do! If you try them, please come back and leave me a comment below with your feedback and star rating. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!

5 from 1 vote
Stack of peanut butter pancakes topped with bananas, chocolate chips, and homemade maple peanut butter syrup dripping down the sides.
Print
Peanut Butter Pancakes (Dairy free)
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 
Peanut Butter Pancakes w/ maple peanut butter syrup – an indulgent breakfast that just happens to be healthy. And they are so easy to make!
Course: Breakfast, Brunch
Cuisine: dairy free, egg free, refined sugar free, soy free, vegan
Servings: 13 pancakes
Calories: 178 kcal
Author: Jenn S.
Ingredients
For the Peanut Butter Pancakes
For the Maple Peanut Butter Syrup
Toppings, optional
Instructions
For the Peanut Butter Pancakes
  1. In a large mixing bowl, whisk together the flour, baking powder, and salt.
  2. In a large measuring cup, whisk together the peanut butter, plant milk, maple syrup, and vanilla extract
  3. 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.
  4. Lightly spray a non-stick skillet with cooking spray and heat over medium heat. Once hot, pour 1/4 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.
  5. 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
  1. Whisk together all the ingredients listed. Try not to drink it before your pancakes are ready - it's so darn good!!
  2. Serve the pancakes with any of the optional toppings if desired and a good drizzle of the Maple Peanut Butter Syrup.
  3. Enjoy!
Recipe Notes

Nutrition facts calculated without toppings.

Nutrition Facts
Peanut Butter Pancakes (Dairy free)
Amount Per Serving
Calories 178 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 186mg 8%
Potassium 65mg 2%
Total Carbohydrates 20g 7%
Dietary Fiber 2g 8%
Sugars 7g
Protein 6g 12%
Vitamin A 3%
Calcium 12%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.


More Egg Free Pancakes To Love:

Lemon Poppyseed Pancakes

Lemon Poppyseed Pancakes

Gluten Free Buckwheat Pancakes

Gluten Free Buckwheat Pancakes

Pumpkin Spice Pancakes

Banana Pumpkin Spice Pancakes

 

 

Comments

    • Hi, Barb. Almond and coconut flours perform very differently than wheat flours so unfortunately, they can’t be subbed in for this recipe.

      Reply

  2. 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!

    Reply

  3. I’m wondering what would happen if I added Nutella to the mix. Only one way to find out, right? 🙂

    Reply

    • Then you could eat them for breakfast AND dessert! Win-win! You have to report back if you try it!

      Reply

  4. 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!

    Reply

    • 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!

      Reply

    • 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! 🙂

      Reply

  7. 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!

    Reply

    • 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”!! 🙂

      Reply

  10. 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 🙂

    Reply

  11. I never knew that was why today was celebrated with pancakes!! Will have to make that delicious looking maple peanut butter over the weekend!

    Reply

  12. I like the syrup part! Your looks very delicious:) my daughter is crazy over it, may be tomorrow I will try your syrup recipe:)

    Reply

    • Yup! These went over MUCH better than the polenta broccoli casserole I made the other day. LOL!! Thanks, Nicole!

      Reply

    • I wasn’t sure if all that thick peanut butter would work, but it totally does! Thank you!

      Reply

  19. Peanut butter pancakes AND maple peanut butter syrup??? It’s no wonder they’re kid approved! Yum!! And how did I not realize the amount of pancake recipes on your blog?? These look wonderful, Jenn!!

    Reply

    • Thanks, Mandy! I used to make big batches of pancakes on the weekends so that we’d have breakfast made for all week (or snacks). I’ve gotten away from that for some reason, but I need to get back into it again, because my kids do totally love pancakes! I suggest you start next with the Carrot Cake Pancakes if nothing else that that sweet cashew cream cheese drizzle!!!

      Reply

  20. Pancakes, peanut butter and maple syrup all together. It sounds like heaven! I would totally be drinking that syrup too!

    Reply

    • I’ll let you in on a little secret – the second time I made them I doubled the sauce….even though we didn’t need that much for the pancakes. 🙂

      Reply

    • Thanks, Kerri. You can use it interchangeably with wheat flour, but it bakes up softer and lighter. I love it!

      Reply

  23. Oh my gosh, yes! I’d eat that entire stack and then some. I love that the peanut butter adds protein to them, perfect for dinner. 🙂

    Reply

  25. I’m a huge fan for anything peanut butter!! But pancakes and I have a complicated relationship…I don’t make them often, mostly because my kids eat them SO damn fast I can’t keep up and while they have to wait for them to cook they yell like wild animals. Then I’m left with nothing so my mommy hanger kicks in and there’s the morning…LMAO That being said, once this book is done I’m trying to open my mind and try new things, and pancakes are on the top of my list! Who can resist the peanut butter, banana and chocolate combo?!

    Reply

    • Oh, girl, I know this situation all to well! I’ve started to make them wait to start eating until I’m almost done making them. That doesn’t stop the begging, but it does ensure that I at least get a couple! 🙂

      Reply

  26. You read my mind! I planned pancakes this morning but with a sick child that didn’t happen so I was just thinking about whipping up some pancakes, peanut butter pancakes, for lunch. Shh! These look amazing!

    Reply

    • Sorry to hear your child is sick, but YES to pancakes for lunch! I often send them in my son’s lunchbox. 🙂 And sometimes we have them for dinner too. It’s always a good time for pancakes!

      Reply

    • Thank you so much, Liz! Peanut butter makes everything better, right?! So indulgent, yet so few ingredients and actually pretty healthy.

      Reply

    • Thanks, Mary Ellen! I have a feeling I’m going to making them a LOT – my kids are begging for more already!

      Reply

  29. Ohhh thank you for that explanation – all of a sudden I kept seeing ‘Fat Tuesday’ everywhere, and I was afraid I’d missed something! But it’s a once a year thing, I get it now 🙂

    Okay, yay for these pancakes and hellooooooo maple syrup! That looks super good, I’m a big fan of peanut butter and if I celebrated this whole fat Tuesday thing this recipe would DEFINITELY be on my list. Thanks for sharing!

    Reply

    • You’re welcome! And bring on the pancakes! 🙂 Thanks, Vivian. I hope you love these. Sooo much peanut butter – yum!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *


My name is Jenn. This is my blog 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.

Read more...

Let’s Stay Connected!

AMAZON AFFILIATE DISCLOSURE

Jenn Sebestyen/Veggie Inspired is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

COPYRIGHT NOTICE

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jenn Sebestyen and Veggie Inspired with appropriate and specific direction to the original content.