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.
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.
And today, we’re adding a new star to the lineup: Peanut Butter Pancakes with Raspberry Preserves Syrup.
Why I love this recipe:
My friends at Sprouts reached out to me earlier this month and asked if I’d be interested in incorporating their new Organic Peanut Powder into a dish. (Note: This peanut powder is no longer available at Sprouts.)
And I knew what I wanted to create: a PB&J Pancake recipe.
These Peanut Butter Pancakes are fluffy and full of peanut flavor, thanks to the peanut powder. As an added bonus, it adds a boost of both magnesium and potassium to the pancakes (or anything else you put it in), so score!
Then I combined maple syrup and raspberry preserves to make the syrup and OMG. The syrup paired with the pancakes tastes like an old-fashioned PB&J, and that makes me so unbelievably happy.
Please note that we are not using fresh or frozen raspberries to make this syrup and that we’re not using creamy peanut butter in the pancakes themselves. If you’re looking for a recipe with those, you’ll need to search elsewhere. 🙂
Need breakfast inspiration? Head on over to my Breakfast and Brunch Recipe Index for more ideas.
What you need to make this recipe:
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- Large mixing bowl
- Small mixing bowl or liquid measuring cup
- Rubber spatula
- 2-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!
- 8 oz. mason jar—
In addition to these tools, you’re going to need some ingredients. Chances are, you’ve got a majority of these at your house already. If you don’t, they’re easy to find at any 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 fine grain sea or kosher salt for this recipe.
- 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 bit of lift for our pancakes.
- Vanilla extract—a little goes a long way in our pancakes! 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, pure maple syrup to make the raspberry syrup extra decadent!
- 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, 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.)
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.
Pro tip: Make sure the egg yolks and white are mixed well. You don’t want stray pieces of egg white in the pancakes. It will take you about a minute of consistent mixing to get it to incorporate.
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.
Erin’s Easy Entertaining Tips
As a mom, I love hosting at-home brunch because it’s easy. Also, it includes a lot of foods that kids generally enjoy and is more relaxed than afternoon or evening entertaining.
Making this Peanut Butter Pancakes for a brunch is a brilliant idea!
Here are some tips and tricks to making it easy on yourself:
- Depending on how many guests you’re hosting, you’re going to want to double the recipe or make smaller pancakes. You can make the pancakes in advance and keep them warm in a 200F oven until it’s serving time.
- Make a pancake bar. Set out the pancakes, then let guests make their own stacks. Offer various toppings in bowls, like fresh fruit, raspberry pancake syrup (or a regular maple syrup) and butter, as well as chocolate chips, nuts, etc.
- Make a juice bar for the guests! Kids love this. You can always have a bottle of champagne in the fridge for adults who might want bubbly with their juice. (Think a mimosa bar, like this one!)
Quick Tips and Tricks for the Best Pancakes
- Don’t overmix your batter! This means you want to mix the batter until it has just combined. Lumps are OK. If you whisk/mix until it’s completely smooth, the pancakes won’t become 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.
- Leftover pancakes? Freeze ’em! 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 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!
- 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
- ¾ cup pure maple syrup
- ½ cup raspberry preserves
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!
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.)
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 ¼ cup pancake
Amount Per Serving: Calories: 210Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 230mgCarbohydrates: 37gFiber: 1gSugar: 22gProtein: 4g
Nutrition facts are an estimate and not guaranteed to be accurate.