In a large bowl, combine the flour, sugar, baking powder, baking soda and salt (if using). Set aside.
In a separate bowl, whisk the buttermilk, peanut butter, oil, vanilla and eggs, until well-blended.
Add peanut butter mixture to flour mixture, stirring until just combined. Let sit for 10 minutes.
Preheat large nonstick skillet (or griddle) to medium (about 325 degrees).
Pour batter onto griddle (2 tablespoons to ¼ cup, depending on desired size of pancakes). Flip pancakes when top are covered with bubbles and edges look cooked (about 2-3 minutes). Cook the other side until set (about 2 minutes). Serve warm.
Notes
To soften natural peanut butter and make it easier to work with, just microwave it in the jar for about 30 seconds (adjust depending on how much is left in the jar).
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2012/03/15/peanut-butter-pancakes/