Save These peanut butter maple oat pancakes bring together cozy oats and nutty richness in an extra fluffy breakfast you will crave on weekends and busy weekdays alike. Maple syrup keeps them perfectly sweet without becoming heavy, and the wholesome ingredient list means they are as satisfying as they are delicious.
I started making these when my oldest began asking for pancakes every Saturday morning. After one bite, my family declared them a forever-favorite. I first made these pancakes for a lazy Sunday brunch and my family raved about how filling and flavorful they were. Now we use this recipe for sleepover breakfasts and even make extra to freeze for busy weekdays.
Ingredients
- Rolled oats: give the pancakes a chewy wholesome bite use old fashioned oats for best texture
- All purpose flour: keeps the pancakes tender and light choose a fresh flour for best results
- Brown sugar: adds a cozy molasses note light or dark both work
- Baking powder and baking soda: these leaveners make each pancake rise and become airy be sure they are fresh for the fluffiest results
- Salt: brings out all the flavors opt for fine sea salt for even mixing
- Milk: adds richness and moisture use dairy or your favorite unsweetened non dairy milk
- Large eggs: bind the batter and give loft choose fresh eggs for best rise
- Creamy peanut butter: delivers nutty flavor and protein use a natural peanut butter with simple ingredients
- Pure maple syrup: infuses sweetness and depth be sure to use real syrup not flavored syrup
- Melted unsalted butter: adds flavor and keeps pancakes tender choose quality butter for best taste
- Vanilla extract: rounds out the flavors real vanilla brings more warmth
- Sliced bananas: fresh and sweet for topping look for ripe but firm fruit
- Chopped roasted peanuts: give crunch and extra nutty flavor use unsalted if possible
- Extra maple syrup: the perfect finishing touch warm before serving for best flavor
Instructions
- Mix the Dry Ingredients:
- Combine rolled oats all purpose flour brown sugar baking powder baking soda and salt in a large mixing bowl. Whisk thoroughly until the ingredients are evenly distributed for even texture in the pancakes.
- Blend the Wet Ingredients:
- In a medium bowl whisk together the milk eggs creamy peanut butter pure maple syrup melted butter and vanilla extract. Whisk until the mixture is completely smooth and creamy this helps create an even batter.
- Combine the Batter:
- Pour the wet mixture into the bowl with dry ingredients. Stir gently with a spatula just until no dry streaks remain. It is important not to overmix so your pancakes stay light. Some small lumps are expected.
- Rest the Batter:
- Let the mixed batter sit for five minutes at room temperature. This resting period allows the oats to hydrate and soften which makes the pancakes extra fluffy.
- Heat the Pan:
- Set a nonstick skillet or griddle on medium heat. Brush with melted butter or swirl in a bit of cooking oil. The pan should be hot but not smoking so the pancakes cook evenly and do not burn.
- Cook the Pancakes:
- Use a measuring cup to drop about one quarter cup of batter onto the hot pan for each pancake. Let them cook until the edges look set and bubbles appear on the surface this takes about two to three minutes. Gently flip each pancake with a spatula and cook for another one to two minutes until golden brown and cooked through.
- Finish and Serve:
- Repeat with remaining batter brushing the pan with butter if needed to prevent sticking. Serve pancakes warm with sliced bananas chopped peanuts and a generous drizzle of maple syrup for the best breakfast experience.
Save Peanut butter is my all time favorite ingredient for pancakes it makes the flavor so rich and satisfying. My kids love helping to stir the batter and the smell of maple and oats fills our kitchen with so much warmth and comfort every time we make these.
Storage Tips
Store leftover pancakes in an airtight container in the refrigerator for up to three days. Reheat gently in a toaster oven on low or in a skillet over low heat to bring back their fluffiness. For longer storage freeze separated by parchment and reheat straight from frozen in the toaster or microwave for a quick breakfast.
Ingredient Substitutions
For nut allergies sunflower seed butter offers a wonderful alternative and keeps the pancakes just as rich. You can also use almond butter for a different flavor twist. Substitute oat or almond milk to make these fully dairy free and if you need gluten free pancakes swap in your favorite gluten free flour blend along with certified gluten free oats.
Serving Suggestions
Stack these pancakes high with extra banana slices and a sprinkle of chopped peanuts for crunch. A dollop of Greek yogurt adds creaminess and extra protein. For special occasions I like to add chocolate chips or a dash of cinnamon in the batter. These are delicious with any seasonal fruit or a swirl of berry compote.
Cultural History
Oat pancakes have long been a comforting breakfast across American kitchens. This recipe blends classic flavors like peanut butter and maple syrup for a modern cozy update with nourishing ingredients. I love how the combination of oats and nuts calls back to hearty farmhouse cooking while the maple syrup adds a taste of New England tradition.
Seasonal Adaptations
Fresh blueberry compote is a delicious summer addition. A sprinkle of cinnamon or nutmeg brings autumn flavor. Try diced apple or pear for a fall and winter twist.
Success Stories
My friend made these for a toddler playdate and every single kid asked for seconds. They have become our staple for birthday mornings and even quick dinners when we want something special and easy. Kids get excited to help mash bananas for topping.
Freezer Meal Conversion
Cook and cool the pancakes completely before wrapping them in parchment and storing in a freezer bag. They keep well for up to two months and go straight from freezer to toaster for a grab and go weekday treat. Pancake mornings do not get easier and my kids love discovering a stack ready to go.
Save Enjoy the extra fluffy pancakes with a touch of maple syrup—they are sure to brighten your morning. Make a double batch and freeze for busy days when you need a comforting breakfast in minutes.
Recipe Guide
- → Can I use non-dairy milk for these pancakes?
Yes, you can substitute plant-based milks like almond, oat, or soy for the dairy milk in the batter.
- → What makes these pancakes extra fluffy?
The combination of baking powder and baking soda helps give pancakes a light and airy texture.
- → Are these pancakes gluten-free?
Use certified gluten-free oats and a gluten-free flour blend to make these pancakes suitable for gluten-free diets.
- → What toppings work well with these pancakes?
Sliced bananas, chopped roasted peanuts, and extra maple syrup add flavor and texture to each serving.
- → How can I make this dish nut-free?
Swap peanut butter for sunflower seed butter and avoid nut-based toppings for a nut-free option.
- → Can I add fruit or chocolate chips to the batter?
Yes, blueberries or chocolate chips make delicious additions and bring extra taste and variety.