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Buttermilk Pancakes with Peanut Honey Sauce

Start your day the right way with this protein pancakes recipe. Enjoy a stack of buttermilk protein pancakes, smothered in a peanut and honey sauce – a delicious sweet treat as soon as you get up!

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For the pancakes
160g self-raising flour
2tbs smooth Hi-PRO peanut butter
2tbs caster sugar
½tsp bicarbonate of soda
1tbs melted butter
1 egg
284ml buttermilk
100ml semi-skimmed milk
1tsp light olive or vegetable oil for frying

For the sauce
3tbs smooth Hi-PRO peanut butter
3tbs honey
2tbs melted butter

To Serve
Handful fresh blueberries
Extra honey to drizzle

Serves: Makes about 9 pancakes. Serves 3


  1. Sieve the dry ingredients into a bowl.
  2. In a separate bowl mix the buttermilk, Hi-PRO peanut butter and egg, then add the milk. Once combined quickly add the butter and mix in.
  3. Add the buttermilk mixture to the dry ingredients and mix quickly with a fork being careful not to overwork. It may be a bit lumpy but that’s ok. The mixture should be a thick batter that will spread slightly when ladled into the pan.
  4. Leave to rest for five minutes.
  5. In the meantime, make the sauce by combining all the ingredients until smooth. Set aside.
  6. Heat a frying pan over a medium high heat and add a few drops of oil. Ladle the pancake batter into the pan, a spoonful at a time, to create thick pancakes. Allow to cook until the surface bubbles and dries slightly then flip over.
  7. Once browned on each side, remove and keep warm while you cook the rest of the pancakes. Serve with a dollop of the glaze and a few blueberries. Add an extra drizzle of honey if desired.

Per 282g serving

Energy 2800kJ
Energy 666kcal
Fat 32.4g
of which saturates 11.4g
Carbohydrates 76.1g
of which sugars 34.5g
Fibre 5.3g
Salt 1.4g