Description
This recipe transforms the beloved peanut butter and marshmallow sandwich into a gourmet breakfast dish featuring tall, cloud-like pancakes. Rather than merely spreading toppings on standard flapjacks, the batter incorporates creamy peanut butter directly into a tangy buttermilk base. This creates a soft, golden interior that carries a warm roasted nut flavor throughout every forkful.
Ingredients
For the Pancakes
- 1½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1¼ cups buttermilk
- 3 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
- ½ cup creamy peanut butter
For the Fluffernutter Topping
- ¾ cup marshmallow creme (Marshmallow Fluff)
- 2 tablespoons creamy peanut butter
- 2 tablespoons warm milk
- 2 tablespoons chopped roasted peanuts
Optional Toppings
- Extra peanut butter
- Extra marshmallow creme
- Sliced bananas
- Mini marshmallows
- A drizzle of maple syrup
Instructions
- Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. - Mix the wet ingredients
In another bowl, whisk together the egg, buttermilk, melted butter, vanilla, and peanut butter until mostly smooth. - Make the batter
Pour the wet ingredients into the dry ingredients. Gently stir until just combined. A few small lumps are fine—don’t overmix, or the pancakes may become dense. - Rest the batter
Let the batter rest for 5–10 minutes. This helps produce lighter, fluffier pancakes. -
Cook the pancakes
Heat a lightly buttered nonstick skillet or griddle over medium-low to medium heat. Pour about ¼ cup of batter for each pancake.Cook for about 2–3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes, until golden brown.
- Make the Fluffernutter topping
Place the marshmallow creme, peanut butter, and warm milk in a small bowl. Stir until smooth and pourable. Add a little more warm milk if needed. - Assemble
Stack the pancakes and drizzle generously with the peanut-butter marshmallow topping. Sprinkle with chopped roasted peanuts. - Serve
Serve immediately with additional peanut butter, marshmallow creme, or maple syrup if desired.
Notes
- Don’t overmix the batter. Small lumps are desirable.
- Keep the skillet at medium-low to medium heat so the peanut butter doesn’t burn.
- For an even stronger fluffernutter flavor, add ½ teaspoon of peanut butter extract to the batter.
- Warm the peanut butter slightly before drizzling so it spreads easily.
- If using regular milk instead of buttermilk, add 1 tablespoon lemon juice or vinegar to 1¼ cups milk and let it sit for 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 520 kcal
Keywords: peanut butter marshmallow pancakes, fluffernutter pancakes, peanut butter fluff pancakes