These Whole Wheat Peanut Butter Pancakes with Blueberry Maple Syrup is my riff on a PB and J sandwich, only in pancake form.
I originally shared this recipe in 2015. I’ve recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Whole Wheat Peanut Butter Pancakes with Blueberry Maple Syrup is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- all-purpose flour
- whole wheat flour
- peanut butter
- baking powder
- fresh blueberries
- pure vanilla extract
- pure maple syrup
- granulated sugar
Kitchen tools and equipment needed:
- large bowl
- measuring cups and spoons
- microwave-safe bowl
- small saucepan
- large skillet or pancake griddle
- pancake batter dispenser (optional)
- pancake turner
- pastry brush (optional)
How this recipe idea came to be:
I tailored this stack of pancakes to my tastes and preferences, and my hope is that you’ll like these just as much as I do!
How many pancakes will this recipe make?
This recipe makes approximately 28 – 4″ pancakes.
Naturally, if you don’t need (or want) that many pancakes, you can always cut the ingredient amounts in half.
These Whole Wheat Peanut Butter Pancakes with Blueberry Maple Syrup as the “jelly” are fun to make, and they come together in only a matter of minutes…
How long with the blueberry syrup take to make?
The blueberry maple syrup will take about half an hour to prepare and reduce, so please plan accordingly.
Of course, if you want to use store-bought syrup of any king to top these whole wheat peanut butter pancakes, go for it. I’ll never tell.
Can blueberry maple syrup be used for other things?
Should you have any leftover blueberry maple syrup, it stores well in the fridge for 3-4 days and is delicious as a topping for cooked chicken or pork.
Can the whole wheat flour be omited from the recipe?
You can use strictly all-purpose flour if that’s what you have on hand, and substitute the measurement for the whole wheat flour.
Since I’m fairly certain you understand the concept of a decent pancake batter consistency (not too runny, not too thick), play a little with the ratio of all-purpose flour to the other ingredients after they’re mixed.
If you feel you need more AP flour (all-purpose flour is lighter in consistency than whole wheat), add additional, a little at a time, until you reach your desired consistency.
Can these pancakes be store after cooking for an easy grab-and-go meal on the run?
If you’re a fan of having a quick grab-and-go breakfast on busy weekday mornings, these pancakes freeze (or refrigerate) wonderfully well by stacking the leftover pancakes with small squares of parchment paper in-between the cooked pancakes.
Wrap the stacks in plastic wrap or zip-top bags. To heat, separate the pancakes and pop them in the microwave or toaster. What could be easier?
Some step-by-step photos of making whole wheat pancakes with blueberry maple syrup:
- Make the blueberry maple syrup by adding fresh blueberries to a sauce pan along with a little water and butter. Once it has cooked down, remove from the heat and add in the pure vanilla extract, and maple syrup. Chill if using later or for another recipe.
- Meanwhile in microwave-safe bowl, add the peanut butter and milk and warm in the microwave until the mixture is loose. Whisk in the egg, salt and melted butter, and thoroughly combine.
- In a large bowl, whisk the flours, baking powder. Add the peanut butter mixture to the large bowl with the flour and whisk until the mixture is the perfect pancake batter. Not too thick, not too thin. If too thin, add a little more flour until you’re desired consistency.
- Brush a medium-hot skillet or pancake griddle with additional melted butter and drop the pancakes onto the skillet to form 4″ pancakes. (sorry, not shown)
- Cook on the first side until bubbles form in the pancake, and gently flip to cook the second side. (sorry, not shown)
- Serve hot with the blueberry maple syrup and butter if desired.
Additional breakfast recipes using fresh blueberries:
*Blueberry Banana Quick Bread (shown below and featured in the video)
Blueberry Banana Quick Bread with white chocolate and pecans is a definite upgrade from your typical banana loaf recipe. It’s easy to make too!!
*Blueberry Lemon Scones (not shown)
There is nothing like the fresh and flavorful combination of blueberries and lemon. Especially for breakfast. These easy to make Blueberry Lemon Scones with Lemon Vanilla Icing are the perfect treat to start any day.
*Flaky Blueberry Cheese Danish (shown below)
These homemade Blueberry Cheese Danish are super buttery, not overly sugary, and they’re loaded with fresh seasonal blueberries. How’s that for a great way to start your morning?
*Blueberry Banana Muffins (not shown)
Skip the box mix and make them fresh! These are the best Blueberry Banana Muffins, and they are 100% worth the extra 5 minutes they’ll take to make!
*Whole Wheat Peanut Butter Pancakes with Blueberry Maple Syrup (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s Whole Wheat Peanut Butter Pancakes.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
WHOLE WHEAT PEANUT BUTTER PANCAKES WITH BLUEBERRY MAPLE SYRUP
For the syrup:
- 2 pints fresh blueberries
- ¼ cup water
- 3 tablespoons butter
- ½ teaspoon pure vanilla extract
- ¼ cup pure maple syrup
For the pancakes:
- ½ cup creamy peanut butter
- 3 cups milk
- 2 teaspoon salt divided
- 1 egg
- 2 tablespoons butter melted
- 1½ cups whole wheat flour
- 1½ cups all-purpose flour more if needed
- 1 teaspoon baking powder
- 1 tablespoon granulated sugar
- Butter for the skillet
To make the syrup:
- Place the first three ingredients in a medium saucepan and cook over medium/high heat.
- Cook and occasionally stir until the berries burst and the mixture thickens and reduces by about half.
- Remove from the heat and stir in the vanilla extract and maple syrup.
- Cover and keep warm while you prepare the pancakes.
To make the pancakes:
- Place the milk, peanut butter, and 1 teaspoon salt in a large microwave-safe bowl.
- Heat on medium power in a microwave until the peanut butter has melted and the milk has warmed.
- Whisk to combine thoroughly.
- Cool slightly and whisk in the butter and egg.
- Whisk in the whole wheat flour, all-purpose flour, baking powder, remaining salt, and sugar until the mixture is your preferred pancake consistency. *Note – If you like your pancakes thicker, add a few more tablespoons of all-purpose flour. If you like them thinner, add a splash more milk.
- Heat a large skillet over medium/high heat.
- Butter the skillet liberally, and spoon the pancake batter onto the hot skillet into 4″ circles.
- When bubbles appear on the surface of the pancake batter, and they don’t look as “wet” as they did when you first added them into the skillet (approximately 90 seconds), use a spatula to quickly flip the pancakes to cook on the other side.
- Remove to a plate to keep warm. Continue the process with the remaining pancake batter (and butter).
- Serve warm with the blueberry maple syrup, and enjoy!
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s sweet PB and J breakfast pancake recipe as much as I’ve enjoyed bringing it to you!!
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Until we eat again, I hope you have a delicious day!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!