Peanut Butter Sheet Pan Pancakes
Peanut butter sheet pan pancakes are the easiest way ever to enjoy fluffy flapjacks that can feed a crowd. No standing over the stove and no flipping required!
My boys love a big stack of pancakes in the morning, and so do I to be honest.
I do not love standing there at the stove, flipping them though.
Really, have you ever made pancakes for 4 growing boys? (5 if you count my husband)
It’s so much flipping.
So many pancakes.
All before coffee.
Hard pass.
These sheet pan pancakes give you all the same great flavor with absolutely none of the hassle.
And for added bonus since my boys all love peanut butter, this has an extra rich peanut butter taste we love.
Ingredients
To make this, you’ll need:
- Peanut butter– Use creamy peanut butter. If you have an allergy, feel free to substitute another nut butter.
- Maple syrup– I like real maple syrup but you could use reduced sugar syrup.
- Butter– Melted
- Eggs
- Buttermilk– If you don’t have buttermilk you can make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk.
- Flour– All purpose.
- Baking powder– For leavening.
- Peanut butter chips– Optional. You could also use chocolate chips instead.
How to Make
Start by preheating the oven to 350 degrees F and spray a 9 ½ x13 sheet pan with non-stick spray.
Whisk the peanut butter, maple syrup, and melted butter until creamy in a medium bowl.
Once they are combined, whisk in the eggs and milk until everything is blended together.
Add the flour and the baking soda to the peanut butter and milk mixture and stir until just combined.
Pour the batter over the sheet pan, spreading it out evenly and sprinkle with peanut butter chips.
Let the batter to rest 2-3 minutes before placing in the oven. ***
Bake at 350 degrees for 12- 15 min until it springs back to touch.
Cut and serve with syrup, fruit, or jelly.
Storing leftovers
Store leftovers by letting the pancake cool on the sheet pan and wrapping it tightly with foil. Store in the fridge for up to 2 days, reheating in the oven until warm.
Tips and Tricks
- The batter may have small lumps after you mix in the flour. Tempting as it may be, do not over mix.
- You could mix in peanut butter candies or M&M’s in place of the peanut butter chips.
- This is fantastic with a dollop of whipped cream.
Other Easy Breakfast Recipes
These peanut butter sheet pan pancakes are a breakfast treat we love. Make them this weekend and enjoy!
Looking for other easy breakfast recipes? Try these:
- Easy Fried Apple Fritters
- Cake Batter Monkey Muffins
- Slow Cooker Pecan Sticky Buns
- Sausage & Pancake Muffins
If you’ve tried these PEANUT BUTTER SHEET PAN PANCAKES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Peanut Butter Sheet Pan Pancakes
Ingredients
- 1/3 cup peanut butter *
- 1/3 cup maple syrup *
- 2 tablespoons butter melted
- 2 eggs
- 1 cup buttermilk **
- 1 1/4 cup all purpose flour
- 1 tablespoon baking powder
- ¼ cup peanut butter chips optional
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9 ½ x13 sheet pan with non-stick spray
- In a medium whisk peanut butter, maple syrup, and melted butter until creamy.
- Whisk in eggs and blend well
- Add in milk and mix until completely blended.
- Add the flour and the baking soda to the peanut butter and milk mixture and stir until just combined.
- Batter may have small lumps. Do not over mix.
- Pour batter over sheet pan, spread evenly and sprinkle with peanut butter chips.
- Allow batter to rest 2-3 minutes before placing in the oven. ***
- Bake at 350 degrees for 12- 15 min until it springs back to touch.
- Cut and serve with syrup, fruit, or jelly, or all on it’s own.
Notes
*Substitute another nut butter for different flavors or if allergy is a concern.
**If you do not have buttermilk, you can make your own by placing 1 tablespoon of vinegar or lemon juice in a measuring cut and adding milk until you reach one cup. Allow this mixture to rest for 5 minutes. This method does not produce as high a loft.
***The leavening action of double acting baking powder occurs in two stages – once when the liquid is added to the batter and again when it is heated. Allowing the batter to rest a bit will result in a fluffier pancake.
Nutrition
Loved this recipe! Made it exactly as written. Do you think it would work as well with almond milk instead of buttermilk? Read your footnote about using regular milk. Hoping that almond milk would produce similar results (even if it doesn’t rise as much).
I don’t see why not, although I haven’t personally tried it. If you do, I’d love to hear the results!