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Peanut Butter Pancakes

Peanut Butter Pancakes


A great deal of you out there use the coveted Cream Cheese Pancakes from IBIH. I have nothing against her (she’s an amazing cook), but I do have something against her pancakes. They’re just not fluffy enough for me! I will say they make fantastic crepes but when I bite into a pancake I want to be ripping it apart and chewing it afterward.


If you love peanut butter (and I think most of us on keto do), then you’ll definitely love these. There’s a couple of people out there that can’t deal with the taste of flax, but really you can’t taste the flax very much in these. I have family over from Spain and they don’t really know what I’m up to diet wise. I fed them these pancakes as real ones and they all loved them! Gobbled down about 3 stacks in 5 minutes and asked for seconds. Whenever non-keto people ask me for more I know I did something right :)

If you haven’t gotten the chance to do so yet, I highly suggest making the maple syrup recipe so that you can use it in both your baked goods and as a topping. At 5g fats and 0 carbs for 1/4 cup, I pretty much put this in or on anything I can. I love the stuff and love the flavor it can impart in almost anything I cook. Give it a try and let me know what you think! I love hearing your feedback!

Yields 2 Servings of Peanut Butter Pancakes

The Preparation

  • 4 Tbsp. Heavy Cream
  • 4 Tbsp. Golden Flaxseed
  • 2 Large Eggs
  • 2 Tbsp. Peanut Butter
  • 2 Tbsp. Maple Syrup (Recipe Here)
  • 1/2 tsp. Baking Powder
  • 1 Tbsp. Butter (Grease the Pan)

TL;DR Instructions

TL;DR Instructions

  1. Mix all ingredients together in a bowl.
  2. Grease the pan with a small amount of butter and bring to medium low heat. Once the pan is hot, add batter in whatever size you’d like.
  3. Cook batter until the sides are hardened and the tops are starting to bubble.
  4. Flip and cook for additional 1-2 minutes.
  5. Top with butter and maple syrup (recipe here) if you’d like.

The Execution

1. Mix together 2 Tbsp. Peanut Butter, 2 Tbsp. Maple Syrup (recipe here), and 2 large eggs.


2. Once the peanut butter is starting to break up, add the 4 Tbsp. Heavy Cream.


3. Mix once more and then add the 4 Tbsp. Golden Flaxseed and 1/2 tsp. Baking Powder. Mix everything together well until a pancake batter has formed.


4. Grease a pan with a little bit of butter under medium-low heat. Once the pan is hot, you can add your pancake batter to form whichever size pancakes you’d like. You can get an awesome ring mold to help with cooking (trust me it works wonders).


5. Cook the pancakes until the sides are starting to harden up and the top is bubbling. Remove your ring mold from the pancake and it should stand by itself. Once it is like this, use a spatula to flip the pancake over. Cook for an additional 1-2 minutes.


6. Set aside pancakes and cook more as needed. Top with butter and maple syrup if you’d like!



Cuisinart CSB-75 Smart Stick 2-Speed 200-Watt Immersion Hand Blender
Spectrum Expeller Pressed Organic Coconut Oil
Sunbeam 76893.05 Kitchen Bake 5-Piece Bakeware Set

This yields 2 servings. Each serving comes out to 389 Calories, 38.9g Fats, 3.8g Net Carbs, and 13.5g Protein.

Peanut Butter Pancakes Calories Fats (g) Carbs (g) Fiber (g) Net Carbs (g) Protein (g)
4 Tbsp. Heavy Cream 200 20 2 0 2 0
4 Tbsp. Golden Flax 120 16 8 8 0 8
2 Large Eggs 140 12 1.2 0 1.2 12
2 Tbsp. Peanut Butter 190 16 6 2 4 7
2 Tbsp. Maple Syrup 25 2.7 0 0 0 0
1/2 tsp. Baking Powder 2 0 0.3 0 0.3 0
1 Tbsp. Butter 100 11 0 0 0 0
Totals 777 77.7 17.5 10 7.5 27
Per Serving ( /2 ) 388.5 38.9 8.8 5.0 3.8 13.5

Peanut Butter Pancakes

This yields 2 servings. Each serving comes out to 389 Calories, 38.9g Fats, 3.8g Net Carbs, and 13.5g Protein.

The Preparation

  • 4 Tbsp. Heavy Cream
  • 4 Tbsp. Golden Flax
  • 2 Large Eggs
  • 2 Tbsp. Peanut Butter
  • 2 Tbsp. Maple Syrup
  • 1/2 tsp. Baking Powder
  • 1 Tbsp. Butter (Grease the Pan)

The Execution

  1. Mix all ingredients together in a bowl.
  2. Grease the pan with a small amount of butter and bring to medium low heat. Once the pan is hot, add batter in whatever size you'd like.
  3. Cook batter until the sides are hardened and the tops are starting to bubble.
  4. Flip and cook for additional 1-2 minutes.
  5. Top with butter and maple syrup (recipe on website) if you'd like.

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  1. Judy Barnes Baker

    Have you tried using chia instead of flax? I seem to be the lone voice warning about the dangers of the overconsumption of flax. (Look online to see what food has the most estrogen. )

    • Judy, a couple of tablespoons wouldn’t be classified as over consumption and certainly wouldn’t cause much hormone imbalance unless you’re eating something like this on a daily basis. Chia will work just fine (in about 3/4 ratio) but I still enjoy having my flax every now and again.

  2. You have many pancake recipes which one is the best taste/textrue wise?

    • Hey Les, they’re all pretty good. I don’t really have an all-time favorite. It kind of depends what ingredients you have on hand at the moment. One of my go-to’s is the almond flour flax ones, but this one almost stands up to it and these are less carbs.

  3. This looks good and I will give it a try but I don’t like flax seed. Craig, did you every try with almond flour for the flax seed

  4. For the IBIH pancakes I add a scoop of protein powder and they get a little fluffier. I only make them that way now. :)

    • I suppose that could work Sharon, but I just don’t like adding too much protein when it’s not necessary. Nothing against Melissa or anything (I guest posted pancakes over there too), but her cream cheese ones are just too flat :P

  5. I have found your site most helpful. I’ll definitely be buying your book. Thank you for your delicious and easily executable recipes.

  6. How much pancake batter do you pour for a single pancake? How many pancakes are in a single serving? Will the pancake still be fluffy & tall if i don’t use a mold or is the batter not thick enough to hold shape?

    • LeeAnn, the batter is thick enough to hold shape but since I used my molds I didn’t measure out the amount per pancake. I got 7 total pancakes from using the mold, so 3 1/2 pancake would be a serving (and I realize that will vary depending on size, the mold you use, or if you free-hand pour). It’s quite a good amount of food for 1 person I’d say.

  7. Have you tried freezing any of your pancake recipes? If so, how do you store and reheat them. I’m not a morning person so I usually only have bpc for breakfast, but my husband is doing it with me know and he likes to eat in the mornings.
    Thanks in advance and please keep doing awesome work!

    • Hey Rebecca – I have never frozen any of the pancake recipes I do – they all get eaten! I think what you could do is store them in a sandwich bag or tupperware and maybe put some parchment in between if they are sticking. In the morning just toss them in a toaster to get them warm again. I’m not 100% sure how well they’d do, but if you try it out let me know so I can pass it along to others :)

      • Craig, made them this morning oh my they were awesome! I only made the one batch for my husband and I so no left overs.

  8. I have to agree with you Craig. These are WAY better than the cream cheese pancakes. I made them this morning and fed it to my husband. This was the recipe to lure him to join me on keto…well not much choice considering I do all the cooking ;)

    • Haha glad you liked them! Just gotta watch out for people you cook for because they tend to not take things too seriously and might grab a candy bar or something out. I guess if it’s not a big deal for him it’s fine, but if you’re committed to it, you might as well try to get him committed too ;)

  9. Esteban Proano

    Hey Craig,

    I don’t have the ingredients to make your maple syrup, what can I use instead?? I have mrs buttersworth sugar free syrup…

  10. I have been failing at pancakes for so lobg. I realized the other day that I already own pancake rings. Ridiculous. I will have to try these after I buy some more flax.

    • hehe, I think you’ll enjoy these ones then!

      • Metal ring molds do not work well with this. Luckily, they still turned out despite my mediocre pancake skills. Delicious. Next time I will give up my dreams of pancake mastery and just make my boyfriend cook them.

        • Rachel, if you use metal rings, you may want to grease them prior to using them. Make sure you cook on a pretty low heat otherwise the bottom will burn, you need to give the sides inside time to form which takes longer than a normal pancake would ;) Either way, glad they turned out good!

  11. Craig, I’m not a fan of peanut butter. Do you think almond butter could be used instead? I really hope so. I might just try it out if you are not sure.

  12. Any thought on premaking the batter the night before for easy meal prep the next morning?

    • Lacey,

      I don’t see why you couldn’t. The top might go a bit “stale” if you know what I mean so in the morning you’d just have to mix it up a bit again.

  13. Hi! Can I use milk instead of heavy cream? or even yogurt? This looks delicious, but I don’t really want to go grocery shopping to make it! Hahaha

    • Anne,

      It would be better to use half n’ half if you had it, but the other 2 things could be used. Just make sure you adjust the carb count according to those as they’re quite a bit higher than heavy cream.

  14. I don’t have maple syrup or ingredients to make the maple syrup can I leave it out or will it taste bad?

  15. I love these as pancakes..but do you think this batter would make good waffles? Just spent too much money on a waffle iron, now I feel like should make a ton of waffles.

    • Rachel,

      I have a few other recipes for waffles, but I think this one would also do fine as a waffle. I haven’t tested it out personally – you just need to make sure you grease the waffle iron well with keto waffles, they tend to stick a bit more than regular ones :)

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