In a large bowl, combine all-purpose flour, the Redpath® Golden Yellow Sugar, baking powder, salt, and baking soda. Whisk well until ingredients are well distributed, and no lumps remain. Make a well in the center of the dry ingredients.
In a separate bowl, whisk together the peanut butter and eggs. Slowly whisk in the milk until mixture is homogenous. Pour the wet ingredients into the well of the dry ingredients. With a large rubber spatula, gently fold the wet ingredients into the dry until just combined. The resulting batter should be lumpy (see Chef’s Tips).
Preheat the oven to 200°F (93°C). Line a baking sheet with parchment paper and place into the oven.
Heat a large nonstick skillet over medium-low heat and lightly grease with vegetable oil using a heatproof pastry brush or paper towel. If using an electric skillet/griddle, heat to 275°F (135°C) (see Chef’s Tips).
Once the skillet is hot, use the measuring cup, scoop, or ladle to pour the batter onto the skillet. Leave about 1 to 2 inches between pancakes. Cook until small bubbles form and pop on the surface of each pancake and edges are set; 2 to 3 minutes. Carefully flip the pancakes over to cook the other side; 2 minutes.
Transfer the cooked pancakes onto the baking sheet in the preheated oven and loosely cover with foil to keep warm.
If necessary, lightly grease the skillet before making the remaining pancakes.
Serve pancakes warm.