Maple-Peanut Butter Pancakes


Maple-Peanut Butter Pancakes

Maple Peanut Butter Pancakes are loaded with creamy peanut butter together with a hint of maple flavor! The whole family will love these easy and yummy peanut butter pancakes. Perfect for a lazy Sunday.
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 pancakes


  • ¾ cup oat flour (certified gluten-free)
  • ¾ cup gluten-free flour blend (soy-free if necessary)
  • 1 tbsp cornstarch
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1¼ cup nondairy milk (nut-free and/or soy-free if necessary)
  • 1⅓ cup maple syrup, plus more for serving
  • ¼ cup unsalted, unsweetened peanut butter (or nut or seed butter of your choice)
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • vegan cooking spray (soy-free if necessary)
  • vegan butter (soy-free if necessary), optional


  • If you’re not serving the pancakes immediately, see Notes below. In a large bowl, whisk together the oat flour, gluten-free flour, cornstarch, baking powder, and salt. In a medium bowl, whisk together the milk, maple syrup, peanut butter, vinegar, and vanilla. Add the wet ingredients to the dry and stir until combined.
  • Heat a large frying pan or griddle over medium heat for a couple of minutes. Lightly spray with cooking spray. Using a ⅓ cup measuring cup, scoop the batter onto the pan and cook until the top begins to bubble and the edges begin to lift. Use a spatula to flip the pancake. Cook for another minute or two. Gently lift the edge of the pancake to make sure it’s golden brown, then transfer the pancake to a plate(or the oven, as in Notes below). Repeat with the remaining batter, taking care to re-grease the pan between pancakes.
  • Serve the pancakes topped with a bit of butter(if desired) and a drizzle of maple syrup. Keep leftovers in an airtight container in the fridge for 1 to 2 days.


If you’re not planning to serve the pancakes right away, preheat the oven to its lowest setting before you start preparing your batter. Place a cooling rack on a baking sheet. Once a pancake is done, transfer it to the cooling rack and place the sheet in the oven. Continue transferring all pancakes to the rack (avoiding overlapping if possible) and keep them there for up to 20 minutes.
    • These can also be made by replacing the oat flour, gluten-free flour, and cornstarch with 1½ cups unbleached all-purpose flour. If the batter is too thick, you may need to add a few tablespoons of nondairy milk to thin it out.
    • You can also use this batter to make waffles by cooking it in a waffle maker according to the machine instructions.
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