Multi-Grain Pancakes with Peanut Butter Maple Spread
Fluffy pancakes blending all-purpose flour, oats, and cornmeal for nutty texture and subtle corn sweetness. Topped with a creamy peanut butter-maple spread that adds richness and depth. Perfect for weekend breakfast or brunch when you want something more substantial than plain pancakes. The combination of grains creates better structure than single-grain versions, while the peanut butter spread eliminates need for separate syrup.
Ingredients
- 3 tablespoon maple syrup
- 2 tablespoon butter, softenedmilk + 2 tablespoon vinegar or lemon juicereplace 2 cupdairy alternative
1 minute resting time activates substitute
Full guide → - 2 tablespoon peanut butter, creamyalmond butter or sunflower seed butter1:1allergen friendlypeanuts-freeadds dairy
similar consistency
Full guide → - 1 ½ cup all-purpose flourwhole wheat flourpartial substitute max 0.5 cupnutrition boost
denser texture results
- ½ cup oats, uncooked quick-cooking or old-fashioned
- ½ cup yellow cornmeal
- 3 tablespoon sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cup buttermilkmilk + 2 tablespoon vinegar or lemon juicereplace 2 cupdairy alternative
1 minute resting time activates substitute
Full guide → - ⅓ cup butter, meltedmilk + 2 tablespoon vinegar or lemon juicereplace 2 cupdairy alternative
1 minute resting time activates substitute
Full guide → - 2 eggs, large
- maple syrup(optional)
Instructions
- 1
Beat maple syrup, softened butter, and peanut butter until creamy and smooth; set aside.
- 2
Mix flour, oats, cornmeal, sugar, baking powder, baking soda, and salt in a bowl.
- 3
Whisk buttermilk, melted butter, and eggs until smooth in another bowl.
- 4
Stir wet mixture into dry ingredients until just combined; batter will be thick.
- 5
Heat a lightly greased griddle or skillet to 350F until water droplets sizzle.
- 6
Spoon 1/4 cup batter onto griddle and spread into a 4-inch circle.
- 7
Cook until bubbles form on the surface, about 1-2 minutes.
- 8
Flip and cook the other side until browned, about 1-2 minutes.
- 9
Keep finished pancakes warm while cooking remaining batter.
- 10
Serve with peanut butter maple spread and additional maple syrup if desired.
Tips
Don't overmix the batter after combining wet and dry ingredients; lumps are fine and result in lighter, fluffier pancakes.
Make the peanut butter spread ahead and refrigerate; it can be prepared up to 3 days before serving.
Good to Know
Cooled pancakes keep in an airtight container in the refrigerator for up to 3 days. Peanut butter maple spread stores in the refrigerator for up to 5 days.
Prepare the peanut butter maple spread up to 3 days ahead. Mix dry ingredients the night before and store in an airtight container. Cook pancakes up to 2 hours before serving and keep warm in a 200F oven.
Serve warm pancakes immediately off the griddle, or keep in a 200F oven while finishing the batch. Top with peanut butter maple spread and pass additional maple syrup at the table.
Common Mistakes
Overmix the batter to avoid dense, tough pancakes instead of fluffy ones.
Use medium heat instead of high to prevent dark bottoms and undercooked centers.
Don't let batter sit too long before cooking to avoid loss of leavening and flat pancakes.
Substitutions
Dairy-Free Swaps
1 minute resting time activates substitute
Full guide →Nut-Free Alternatives
similar consistency
Full guide →General Alternatives
FAQ
Can I make the pancakes ahead and reheat them?
Yes. Cool completely, store in an airtight container for up to 3 days, and reheat in a 350F oven for 5-10 minutes or use a toaster on low setting.
What if I don't have a griddle?
A nonstick skillet works well. Use the same 350F temperature and work in batches, cooking 2-3 pancakes at a time depending on pan size.
Can I freeze the cooked pancakes?
Yes. Cool, stack with parchment between each, freeze in a freezer bag for up to 1 month. Reheat directly from frozen in a 350F oven or toaster.