Peanut Butter Pancakes with Raspberry Preserves Syrup

This post is sponsored by Sprouts Farmers Market. As always, all opinions and recipe are my own.

Peanut Butter Pancakes with Raspberry Pancake Syrup make the ultimate breakfast treat! These homemade pancakes, made with peanut powder, are fluffy and flavorful! The homemade raspberry syrup adds a lovely balanced sweetness. Tasting similar to a classic PB&J, these homemade pancakes are sure to make any day delicious! Makes 12 pancakes.

Love pancakes? Learn how to make the best homemade pancakes.

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Our family has a thing about pancakes. As in… we make them at least once a week, and we all ADORE them. It started as a Saturday morning tradition and has morphed into a weekly thing.

Oatmeal pancakes. Decadent pancakes. Citrus pancakes. Blueberry pancakes. You name the variety — we’re all about ‘em.

And today, we’re adding a new star to the lineup: Peanut Butter Pancakes with Raspberry Preserves Syrup.

Why I love this recipe:

These Peanut Butter Pancakes with Raspberry Syrup taste like a PB&J sandwich in breakfast form. I’m NOT mad about it.

These from-scratch pancakes are fluffy, flavorful and packed with peanut butter goodness. They call for peanut butter powder, which gives us all the taste of peanut butter without the added fat. Why does this matter? The texture of the pancakes is fluffy and light, not greasy or dense.

Plus, they’re topped with a quick raspberry syrup that you can make easily in your own kitchen. All you need are preserves and real maple. That’s it!

It’s nostalgic, comforting and exactly what weekend mornings call for.

Other pancake recipes to try: Old Fashioned Pancake Recipe | Nutella Pancakes (Chocolate Hazelnut Pancakes) | Cinnamon Roll Pancakes | Red Velvet Pancakes | Bacon Pancakes

What you need to make this recipe:

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• Large mixing bowl
• Small mixing bowl or liquid measuring cup
• Whisk
• Rubber spatula
• 1.5-tablespoon cookie scoop — or any measuring scoop of your choice
• Cast iron griddle — you can also use an electric one!
• Pastry brush — to brush oil or melted butter onto your griddle
• Metal spatula — if you’re using a nonstick skillet, use a plastic spatula so it doesn’t scratch the surface!
• Saucepan
• 8 oz. mason jar

Here are the ingredients you need to get at the grocery store:

• All-purpose flour — this is sometimes referred to as AP flour. It serves as the base for our recipe. I have not tested this recipe using other flours in place of it.
• Peanut Powder — this is what gives us the peanut butter flavor! There is no substitute.
• Granulated sugar — also known as white sugar, this provides a little sweetness to the batter.
• Leaveners — baking soda and baking powder are both used in this recipe to create light, fluffy pancakes. Make sure yours are fresh so that your pancakes become super fluffy.
• Salt — I like to use a medium grain sea or kosher salt in all my recipes.
• Milk — you can use whatever milk you’ve got in your fridge on hand, including whole, 1% or even skim milk. We’ve also made these pancakes with non-dairy milk.
• Eggs — these provide structure, as well as a little bit of lift.
• Vanilla extract — a little goes a long way! Be sure to use the real deal, not the imitation kind.
• Vegetable oil — any unflavored oil also works, like canola or avocado oil
• Maple syrup — please purchase the real deal. Your syrup will taste artificial if you use the maple-flavored syrup.
• Raspberry preserves — I’m partial to seedless preserves because it makes life easier, but you can use the type with seeds if that’s all you can find. Consider running the syrup through a fine mesh strainer to remove the seeds once it’s made.

Adaptations for this pancake recipe:

Syrup options: if raspberry isn’t your favorite, feel free to use strawberry, blueberry or blackberry preserves instead.

Dairy-free option: use unsweetened non-dairy milk (cashew is my favorite!), and brush the griddle/pan with oil instead of butter.

Vegan option: make these vegan by using a combination of 2 teaspoons baking soda and 2 teaspoons of white vinegar to replace the eggs. Of course, use non-dairy milk and oil on the pan. (I’ve read that a flax egg could work in an instance like this, as well as about 1/3 cup applesauce, but I have not tried either yet.)

How to make Raspberry Pancake Syrup

In a small saucepan, heat the maple syrup and preserves over medium heat. Heat until the preserves have melted into the syrup, then remove from the heat.

If the raspberry preserves have seeds, strain using a fine mesh strainer to separate the seeds from the syrup.

Keep warm (if making the pancakes ASAP) or store in the refrigerator in a mason jar for up to a week.

How to make Peanut Butter Pancakes

First, mix the dry ingredients in a large bowl. Combine the flour, peanut powder, sugar, baking powder, baking soda and salt. Whisk together until combined, and set aside.

Next, measure out the wet ingredients. Pour the milk into a liquid measuring cup. Break the eggs, and add those to the milk along with the vanilla extract and oil. Use a fork to stir until combined.

Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold them together until just combined.

Be careful not to overmix because that will make for tougher, less fluffy pancakes.

Once the batter has been mixed, heat a nonstick skillet or a griddle over medium heat. Brush the pan with melted butter or unflavored cooking spray/oil, and let it warm up. This also gives your batter a little time to rest!

Use a cookie scoop or a measuring cup to dollop the pancake batter onto the preheated skillet when ready.

When several bubbles form on the surface and the bottoms are golden brown, flip the pancakes. Cook through for another 1-2 minutes.

Repeat until all of the batter has been made into pancakes.

Stack the fluffy peanut butter pancakes and serve with butter, raspberry syrup and fresh fruit or berries.

Quick Tips and Tricks for the Best Pancakes

• Don’t overmix your batter! Just mix the batter until it has just come together. Lumps are OK. If you mix until it’s smooth, the pancakes won’t be as fluffy.
• When do you know how to flip? When big ‘ol bubbles start to form in the batter. Lift up the edge a little bit with a spatula to confirm the color on the other side before committing… because when you flip them, you won’t flip them again. (Yep. We only need to flip our pancakes once.)
• Once you’ve flipped your pancakes, don’t press down on them! This will deflate them. Obviously, we want them to puff up and be as light and airy as possible.
• How to store: If you’ve got leftover pancakes, let them cool completely and place them in an airtight container. Store in the refrigerator for 3-4 days. Reheat in the microwave or in the toaster oven, if you’d like for the to be crispier.
• How to freeze leftovers: Line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are fully frozen, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.

These Peanut Butter Pancakes with Raspberry Preserves Syrup are gonna be a star of our weekend brunches for a long time! And I’m so thrilled to be sharing them with y’all today.

Are you a PB&J lover?

You’ll wanna scroll on down to discover how easy and delicious these pancakes are to make at home and then treat yourself to some of ‘em!

Peanut Butter Pancakes with Raspberry Preserves Syrup

Servings: 12 (¼ cup) pancakes

Erin Parker, The Speckled Palate

5 from 3 votes

Peanut Butter Pancakes with Raspberry Preserves Syrup make the ultimate breakfast treat! These homemade pancakes, made with peanut powder, are fluffy and flavorful! The homemade raspberry syrup adds a lovely balanced sweetness. Tasting similar to a classic PB&J, these homemade pancakes are sure to make any day delicious!

Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

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EQUIPMENT

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• Large mixing bowl
• Liquid measuring cup
• Cookie scoop (1.5-tablespoon)
• Rubber spatula
• Cast iron griddle
• Metal spatula

Ingredients

 

Pancakes

• 1 ¼ cups all-purpose flour
• ¼ cup peanut powder
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ¼ cups milk
• 2 eggs
• 2 tablespoons pure maple syrup
• 2 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract

Syrup

• ¾ cup pure maple syrup
• ½ cup raspberry preserves

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Instructions

 

Make the Syrup

• In a small saucepan, heat the maple syrup and preserves over medium heat.
• Heat until the preserves have melted into the syrup, and then remove from the heat.
• If the raspberry preserves have seeds, strain using a fine mesh strainer to separate the seeds from the syrup.
• Keep warm (if making the pancakes next) or store in the refrigerator in a mason jar for up to a week if making the syrup in advance.

Make the Pancakes

• In a large bowl, combine the flour, peanut powder, baking powder, baking soda and salt. Whisk together until incorporated. Set aside.
• In a smaller bowl (or a liquid measuring cup), measure out the milk, eggs, maple syrup, vegetable oil and vanilla extract. Using a whisk or a fork, mix the ingredients until combined.
• Pour the wet ingredients into the dry ingredients, stirring with a plastic spatula until just combined. (Lumps are OK!) Be careful not to overmix, as this will affect the texture and rise of the pancakes.
• Set the batter aside, and let it rest for 5-10 minutes.
• While the batter is resting, heat a nonstick skillet or a cast-iron griddle over medium-high heat. Grease lightly with butter or cooking spray.
• Before dropping the first pancakes onto the preheated skillet/griddle, sprinkle a few droplets of water. If the water sizzles when it hits the skillet, you’re ready to go. If not, wait until the pan gets warmer.
• When the pan is ready, use a ¼ cup scoop to dollop the batter onto the skillet. Use a spoon or a small spatula to shape the pancake into a circle if it looks lopsided.
• Once several bubbles have formed on the surface, flip the pancakes. (This can take anywhere from 2-5 minutes, depending on the heat on your pan, so keep an eye out!) Continue cooking through.
• Repeat until all batter has been made into pancakes.
• GARNISH with the strawberries or raspberries, then drizzle on the syrup. Enjoy warm!

Notes

Syrup options: If raspberry isn’t your favorite, substitute strawberry, blueberry or blackberry preserves in place of the raspberry. 

Dairy-free option: Use unsweetened non-dairy milk (cashew is my favorite!), and brush the griddle/pan with oil instead of butter.

Vegan option: Make these pancakes vegan by using a combination of 2 teaspoons baking soda and 2 teaspoons of white vinegar to replace the eggs. Of course, use non-dairy milk and oil on the pan. (I’ve read that a flax egg could work in an instance like this, as well as about 1/3 cup applesauce, but I have not tried either yet.)

Nutrition

Serving: 1¼ cup pancakeCalories: 210kcalCarbohydrates: 37gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 33mgSodium: 230mgFiber: 1gSugar: 22g

Tried this recipe?Let us know how it was!