Peanut Butter Pancakes with Blackberry Syrup



This was one of those mornings when nothing but pancakes would do. We don’t eat pancakes all that often any more; we’ve regimented our exercise and eating habits and breakfast typically consists of eggs, sprouted wheat toast and some coffee or juice, if time permits. But on the weekends, especially this holiday weekend when there’s energy in the air anticipating family, pies and turkeys, we needed a little extra comfort.

But yikes! There was no pancake mix buried anywhere in my cupboards, so I had to do a little quick thinking (terribly difficult on a Sunday morning!) and make the mix from scratch. Pancake mix is actually fairly easy – just flour, baking powder, salt and sugar. Alton Brown has a great recipe that gets major kudos.

I was going to make Alton’s easy recipe, but I had no fresh baking soda and thought better about grabbing a couple teaspoons from the old box in the fridge. Instead I stumbled upon a recipe for PB & J pancakes by Sunny Anderson. She may seem to be a fairly hum-drum Food Network Chef, but this recipe was too easy and potentially very rewarding – my husband loves peanut butter, maybe more than he loves me, seriously. And I figured a short stack of these pancakes might make him eternally grateful and convince him to be my sous chef during Thanksgiving preparation day (or, rather, days).

I had no blackberries so couldn’t make Sunny’s Blackberry Syrup, so I simply warmed up 1/2 cup of blackberry jam (freshly made by our favorite faux niece, Celie, from some gorgeous blackberries she picked in her Seattle neighborhood) and 1/4 cup of real maple syrup. It worked nicely! (That said, I’m including Sunny’s recipe for the real thing below.)

Peanut Butter Pancakes with Blackberry Syrup


For the Peanut Butter Pancakes
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 egg
  • 1 cup plus 2 tablespoons milk, plus extra if needed to thin
  • 1/2 cup creamy peanut butter, melted
  • 2 tablespoons oil
  • Canola oil cooking spray (Sunny uses butter)
  • Blackberry Syrup, recipe follows
For the Blackberry Syrup
  • 2 pints blackberries
  • 3/4 cup sugar
  • 1 cup water
  • 1 lemon, zested


Making the Peanut Butter Pancakes
  1. Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit five minutes.
  2. Spray griddle with canola oil cooking spray. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes - I managed to squeeze in three per batch.
  3. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining batter. Serve pancakes with Blackberry Syrup.
Making the Blackberry Syrup
  1. In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved.
  2. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique​–​a food​-​retail concept space ​with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.

Follow Eat Boutique’s founder Maggie here: Instagram, Twitter, Facebook, and Pinterest.

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  • i love that you’re having pancakes with blackberry syrup! that sounds just amazing. i’ll have to give that try sometime. x

  • This looks very tasty

  • These look absolutely scrumptious! I saw the picture on Tastespotting and had to see the recipe–thank you!

  • Maggie

    Thanks, folks. It really was yummy and unexpectedly so… I’m thinking little kids would swoon over these.

    Diva, I love your site, I must try Yaki Udon dish.

    Julie, absolutely adore the name of your site. It’s very fun!

  • pb&j in pancake form? brilliant, and positively luscious–nicely done. 🙂

  • jo

    Are you sure you mean a tablespoon of baking powder???? Seeing as there’s only one cup of flour here I am assuming this is a typo and you mean teaspoon right?

  • Maggie

    I thought a tablespoon was a lot too. But Sunny uses a full tablespoon to make sure they fluff up high…

  • Tia

    I love the idea of pb&j pancakes! I bought a new jar of peanut butter and some blueberry syrup just to try this out (blackberries are ridiculously expensive here right now), and the little flapjacks are cooking right now! 😀

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