Golden, fluffy, and so delicious! These Vegan Peanut Butter Pancakes are a family-friendly vegan breakfast that everyone will love. Packed with protein from the peanut butter, these pancakes are a good for you breakfast you can have ready in just 20 minutes!
Vegan Peanut Butter Pancakes are the perfect way to start your day. They are packed with flavor and are moist and fluffy! I love having these with a morning cup of tea and a sliced banana. I know when I have had some peanut butter pancakes that my day is going to be good.
Peanut Butter Pancakes Ingredients Needed
My Vegan Peanut Butter Pancakes use easy to find pantry staples to make a one-of-a-kind breakfast. Here's what you'll need:
- Plant-based Milk: My favorites are unsweetened oat or almond milk! You can also use regular milk if you are not dairy-free or vegan.
- Maple Syrup: Maple syrup is a great, natural sweetener to make these pancakes slightly sweet. You can also use honey or agave syrup.
- Vegan Butter: Use your favorite vegan butter here, or you can substitute with coconut oil. If you aren't dairy-free or vegan, use regular butter.
- Vanilla: Vanilla is added for flavor.
- Baking Powder: Baking powder helps the pancakes to rise and get super fluffy!
- Peanut Butter Powder: To make these pancakes packed with protein and peanut butter flavor, I added PBfit Peanut Butter Powder! This stuff is seriously the best.
- Flour: You can use all purpose flour, or make gluten-free pancakes with King Arthur Measure for Measure flour!
How to Make Vegan Peanut Butter Pancakes
Step 1: In a medium mixing bowl, mix together the almond or oat milk, maple syrup, melted butter, vanilla and baking powder. Then, add the peanut butter powder and mix until combined. Finally, add the all purpose flour and mix until a batter forms.
Step 2: Heat a medium skillet to medium low heat and spray with nonstick spray or grease with vegan butter or oil. Spoon in about 2 tablespoons of batter per pancake and cook until bubbles form on the top and you can easily lift the pancake off of the pan. It should be golden on one side. Flip and cook until golden on both sides.
Step 3: You should have about 16 pancakes (57 calories each). Serve with melted peanut butter or maple syrup!
- For a creamy, melted peanut butter topping, you can use the PBfit Powdered Peanut Butter and melt it in the microwave until it is perfectly pourable!
- Don't over mix the batter! Try not to over mix the batter once you add the flour. This can lead to flat, dense pancakes. It is okay if the batter isn't perfectly smooth!
- Don't press down on the pancake with your spatula! I know this is tempting when you are making pancakes, but if you press down on the pancake with your spatula, they won't come out as fluffy.
- To keep warm, place the finished pancakes on a baking sheet and in a 200 degree F oven to keep them warm while you finish the rest of the peanut butter pancakes!
Frequently Asked Questions
I love to eat peanut butter pancakes with sliced banana or other fruit. You can also serve them with vegan yogurt and granola!
Yes! You can freeze these pancakes and have some for later. Freeze in an airtight container with parchment paper in between each pancake to keep them from sticking together. Then, reheat in the microwave from frozen until heated through!
Any leftovers can be stores in an airtight container in the fridge for up to 4 to 5 days. Reheat them in the microwave before serving!
More Pancake Recipes to Try
- Fluffy Vegan Buttermilk Pancakes
- Oatmeal Sweet Potato Pancakes
- Cinnamon Roll Pancakes
- Chocolate Chip Banana Pancakes
Peanut Butter Pancakes
Peanut Butter Pancakes
- 1 cup unsweetened oat or almond milk
- ¼ cup maple syrup
- 1 tablespoon melted vegan butter
- 1 teaspoon vanilla
- 2 teaspoon baking powder
- ½ cup peanut butter powder
- 1 cup all purpose flour or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Optional Pancake Toppings
- melted peanut butter
- maple syrup
Vegan Peanut Butter Pancakes
- In a medium mixing bowl, mix together the almond or oat milk, maple syrup, melted butter, vanilla, and baking powder. Then, add the peanut butter powder and mix until combined. Finally, add the all purpose flour and mix until a batter forms.
- Heat a medium skillet to medium low and spray with nonstick spray or grease with vegan butter or oil. Spoon in about 2 tablespoon of batter per pancake and cook until bubbles form on the top and you can easily lift the pancake off of the pan. It should be golden on one side. Flip and cook until golden on the both sides .
- You should have about 16 pancakes (57 calories each) Serve with melted peanut butter or maple syrup!
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.