Save to Pinterest Fluffy, hearty pancakes packed with nutty peanut butter, wholesome oats, and a touch of maple syrup for natural sweetness, these Peanut Butter Maple Oat Pancakes are a perfect breakfast treat.
I first tried these pancakes on a chilly morning, and they instantly became a family favorite. Their comforting flavor and tender texture are simply irresistible.
Ingredients
- Rolled oats: 1 cup (100 g)
- All-purpose flour: 3/4 cup (90 g)
- Brown sugar: 2 tbsp
- Baking powder: 1 1/2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Milk: 1 cup (240 ml), dairy or non-dairy
- Eggs: 2 large
- Creamy peanut butter: 1/2 cup (120 g)
- Pure maple syrup: 1/4 cup (60 ml)
- Melted unsalted butter: 2 tbsp, plus more for cooking
- Vanilla extract: 1 tsp
- Sliced bananas (optional topping): as desired
- Chopped roasted peanuts (optional topping): as desired
- Additional maple syrup (optional topping): as desired
Instructions
- Prepare dry ingredients:
- In a large mixing bowl, whisk together the oats, flour, brown sugar, baking powder, baking soda, and salt.
- Combine wet ingredients:
- In another bowl, whisk the milk, eggs, peanut butter, maple syrup, melted butter, and vanilla until smooth.
- Mix batter:
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. Some lumps are fine.
- Rest batter:
- Let the batter rest for 5 minutes so the oats can soften.
- Cook pancakes:
- Heat a nonstick skillet or griddle over medium heat and lightly brush with butter. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes until golden and cooked through.
- Repeat and serve:
- Repeat with remaining batter, adding more butter as needed. Serve warm with sliced bananas, chopped peanuts, and a drizzle of maple syrup.
Save to Pinterest These pancakes bring back memories of slow weekend breakfasts with my kids, each of us customizing our stack with our favorite toppings.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, nonstick skillet or griddle, and a spatula are all you need to whip up these easy pancakes.
Allergen Information
Contains peanuts, eggs, and milk if using dairy. For nut or dairy allergies, substitute with sunflower seed butter and plant-based milk and butter. Always check labels for cross-contamination.
Nutritional Information
Each serving provides about 340 calories, 15 g total fat, 41 g carbohydrates, and 12 g protein.
Save to Pinterest Serve these pancakes immediately for the best texture. They make any morning feel special and satisfying.
Common Recipe Questions
- → Can I use non-dairy milk in these pancakes?
Yes, plant-based milks like oat, almond, or soy work well as a substitute for dairy milk.
- → How do I make these pancakes gluten-free?
Swap in certified gluten-free oats and a gluten-free flour blend for a delicious gluten-free option.
- → Is it possible to replace peanut butter with another nut butter?
Absolutely; almond butter or sunflower seed butter can be used for similar flavor and texture.
- → What toppings pair best with these pancakes?
Sliced bananas, chopped roasted peanuts, and extra maple syrup are great choices for added flavor and texture.
- → How can I make the pancakes more flavorful?
Try adding chocolate chips, blueberries, or a touch of cinnamon to the batter before cooking.