Peanut Butter Pancakes

5 from 10 votes

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Peanut butter pancakes will win you the award for the coolest mom of the year…particularly when you add the warm nutella syrup to the top. Make these for a brunch and watch them disappear! 

Peanut Butter Banana Pancakes with Nutella Syrup on a white plate with a glass of orange juice in the background.

Peanut Butter Pancakes

Oh my goodness! These peanut butter pancakes are positively heavenly. Every bite has just the right amount of that peanut butter flavor, without it being too overwhelming.

This recipe will keep the pancakes airy and fluffy, even with the welcome addition of diced banana! If you haven’t tried pancakes like these before, just wait—you’re about to make your new favorite breakfast recipe. Promise!

What Type of Peanut Butter Should I use?

It’s hard to go wrong with any kind, but for this recipe, you’ll want to choose smooth peanut butter. The goal is to lace the flavor throughout the batter, which is much more challenging (and less delicious) if you use chunky peanut butter.

There’s no need to make your own peanut butter (unless you want to, of course). Simply grab whatever kind you like best off the shelf and add it to the batter as directed below for the best peanut butter pancakes ever!

Nutella Syrup

The yummy combo of peanut butter pancakes and banana on its own is really good. However, if you want to make them over-the-top delicious, you’ve got to make this easy Nutella syrup to go with it!

This is my daughter’s favorite part of the recipe. The first time she tried it, she kept saying “this syrup tastes like hot fudge!” which is one of her favorite things in the world. It made for a pretty high compliment!

You can also make this Nutella syrup on its own, or double the batch and save some for later. I like it drizzled over popcorn or over spooned over ice cream. It is also great with frozen waffles for a quick treat. You really can’t go wrong with Nutella!

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Peanut Butter Banana Pancakes with Nutella Syrup on a white plate with a glass of orange juice in the background.

Peanut Butter Banana Pancakes with Nutella Syrup

5 from 10 votes
This was pancake breakfast heaven, if you aren’t a banana fan just do the peanut butter and nutella syrup. I am telling you, these pancakes are so tasty!!!
Prep Time 10 mins
Cook Time 4 mins
Total Time 14 mins
Course Breakfast
Cuisine Greek
Servings 8


  • Electric Griddle


Nutella Syrup


  • Combine flour, baking soda, salt, sugar, buttermilk, egg, vanilla and peanut butter into a large mixing bowl. Stir until thoroughly mixed. Add the diced banana and gently stir into the batter.
  • Spoon about ¼ c. of batter into a non-stick skillet over medium heat. With spoon, form a round pancake. Let cook until batter starts to bubble, takes about 1-2 minutes. Flip and cook until browned, about 1-2 additional minutes. Transfer to plate.
  • Continue until all pancake batter is used. Keep pancakes warm.

For the Syrup

  • Combine butter, sugar and milk into a medium saucepan over medium heat. Stir until melted. When mixture starts to boil reduce heat and stir in baking soda and vanilla. Syrup will bubble and rise. Remove from heat and stir in Nutella until melted. Drizzle over pancakes.

Nutrition Information

Calories: 415kcalCarbohydrates: 44gProtein: 9gFat: 24gSaturated Fat: 12gCholesterol: 57mgSodium: 447mgPotassium: 284mgFiber: 2gSugar: 28gVitamin A: 493IUVitamin C: 1mgCalcium: 92mgIron: 1mg

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Recipe adapted from Picky Palate HERE

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

More about Emily Walker

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  1. 5 stars
    Oh my gosh, my daughter will love these! All of her favorite things in one meal. I’ll have to make this weekend! My other daughter does not like pb…maybe I’ll make pumpkin pancakes, too.

  2. 5 stars
    These pancakes are absolutely tasty and the nutella syrup is to die for. I think it should be in every preggy moms recipe bible 🙂

    1. It depends on how big you make the pancakes. If you use about 1/2 cup batter, it makes 5 or 6 large pancakes. If you use closer to a 1/4 cup, the pancakes are much smaller but you can get about 10. Thank you for asking!

  3. 5 stars
    My son is a picky eater, so I didn’t try the pancakes but we did try the nutella syrup and he loved it! he usually ate his pancakes and waffles plain because he says he doesn’t like sauce. My daughter didn’t like it though and my husband and I don’t really care for nutella, so I was wondering, how long does the syrup keep?

  4. 5 stars
    Oh my gosh!! I’m trying to lose weight and thought surfing in the internet doesnt harm… But now i das those pan cakes… I gonna make them for dinner and stay fat

  5. 5 stars
    These are AMAZING!!! Tried them today for brunch and they are incredible! Best pancakes EVER!!!
    Thank you so much for sharing this recipie.

  6. 5 stars
    I’m dying over here. Seriously? Peanut butter pancakes…yeah. They’re a win – I’ve had them before…but the Nutella syrup? WOWZA! Just did me over!

    Picked up your card at BYB13 and I’m following you in every way possible. Hope you’ll check out my blog so we can get to know each other better!

    1. Thanks Kaylynn! I am glad you found us. I just checked out your site and it’s so cute! I already found something we have in common, I used to work at the same place your husband just started a new job (MACU). 🙂

  7. 5 stars
    WOWZER! As soon as i get off the laptop ill be making pancakes! But you need to stop posting such mouth watering foods, its not good for my waistline! 🙂

  8. 5 stars
    Are you kidding me? Why do you tempt me?!!! My green smoothie doesn’t look so yummy anymore. Pancakes for dinner it is!