Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Peanut Butter-Stuffed Pancakes 5.0 (1) Cut into these tender, airy pancakes for a delicious surprise. Prep Time: 45 mins Total Time: 1 hr 45 mins Servings: 4 Jump to recipe Turn an everyday breakfast into something special with these peanut butter pancakes. Our easy recipe makes it simple to upgrade your flapjack game and delight your family. The pancakes are classic buttermilk. They’re light and fluffy but each holds a surprise—they are stuffed with peanut butter. Serve them with a mix of berries or all strawberries (our favorite) and plenty of maple syrup. Butter is optional. They give classic PB&J vibes but the fresh fruit makes them a little healthier. Of course, you could swap the berries and syrup for grape jelly and serve a stack of PB&J pancakes if you prefer! 30 Pancake Recipes You'll Flip For Credit: Armando Rafael Making Peanut Butter Pancakes Ahead To get a head start on breakfast, form and freeze the peanut butter discs the night before. You can also whisk the dry ingredients together, cover the bowl with plastic wrap, and leave on the counter overnight. For Gluten-Free Peanut Butter Pancakes: We tested this peanut butter pancake recipe substituting Cup4Cup, a gluten-free variety, for all-purpose flour. The batter won't need to rest, but the pancakes will take an additional 2 to 3 minutes per side to cook. Directions Combine peanut butter with sugar; form small disks and freeze: Mix peanut butter with light brown sugar. Drop 2 teaspoons at a time on a parchment-lined baking sheet. Spread into disks with a spoon; freeze 1 hour. If the peanut butter is sticking to your offset spatula as you spread it, clean off the spatula then spray it with cooking spray or brush it with oil. Mix dry ingredients in one bowl and wet ingredients in another bowl; mix wet with dry: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, lemon juice, eggs, and butter. Make a well in dry ingredients and stir in wet mixture until lumpy and just combined. Let rest 10 minutes. The key to tender pancakes is not over-mixing the batter—some lumps are fine. Preheat oven and prep baking sheet; heat skillet: Preheat oven to 200°F and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film. Form pancakes, topping each with peanut butter disc; cook: Drop 2 tablespoons batter in skillet; top with 1 peanut butter disk and cover with 2 more tablespoons batter. Cook 3 to 4 minutes per side. Return the peanut butter discs to the refrigerator between batches as they may start to get soft and sticky at room temperature. Repeat with remaining batter: Transfer finished pancakes to oven to keep warm while you cook remaining pancakes. Serve with strawberries and maple syrup. Other Peanut Butter Recipes to Try Peanut Butter Waffles Peanut Butter No-Bake Cookies Peanut Butter-Swirl Brownies Peanut Butter Berry Smoothie Homemade Peanut Butter and Jelly Bars Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the decorvow recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.