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Preheat oven to 375F and line a baking sheet with parchment paper or a silicone baking mat.
In the bowl of a stand mixer fitted with a paddle attachment (or in a mixing bowl with an electric hand mixer), beat butter, both sugars, and peanut butter together until creamy.
Add eggs and vanilla, mixing until combined.
With mixer on low speed, gradually add pancake mix, mixing only until it's combined.
Scoop batter out by rounded Tablespoon, rolling in your hands to make a ball. If desired, roll the ball in sugar to coat, then place 12 rounds of dough on the baking sheet, separated by a couple of inches.
Use the tines of a fork to press a criss-cross pattern in the top of each round, flattening it slightly.
Bake for 7-9 minutes, just until the edges are starting to turn golden-brown. Do not overbake.
Remove from oven and transfer to a cooling rack to cool.