Julie Clark
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Peanut Butter and Jelly Pancakes
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Peanut Butter and Jelly Pancakes…The favorite, classic sandwich turned into a breakfast treat. Heat your favorite type of jelly in the microwave to create a quick fruity syrup to pour over these peanut butter pancakes!
I remember when I used to go to school, my mom would stick a little note in my lunchbox in secret as a surprise. I would sit down, open my lunch box, and read my mom’s note while biting into my peanut butter and jelly sandwich. Doesn’t everybody love peanut butter and jelly?
I’m a huge fan of slathering peanut butter on pancakes (yes, peanut butter on pancakes really does taste good!) so why not bring the two together and make peanut butter and jelly pancakes. It’s the perfect way to start your school day!
What you’ll love about this recipe:
- peanut butter cooked inside the pancakes for the ultimate peanut butter flavor
- simple warm jelly syrup or a homemade fruit sauce
- tips for fluffy texture
How do you make peanut butter pancakes from scratch?
These Peanut Butter and Jelly Pancakes are similar to our original pancake recipe. We adapted this recipe to add ⅓ cup of creamy peanut butter. Because we just leave peanut butter that much.
To add the peanut butter to the recipe, we warmed it up for about 30 seconds in the microwave so it got melty. This made it super easy to mix in.
Here are a few other tips:
- Mix dry ingredients separately from wet ingredients, then combine the two.
- Mix just until the batter is barely mixed. Leaving a few lumps is ok.
- Lightly grease a skillet with your favorite oil. Heat skillet to medium-high heat (375º Fahrenheit). Fry each pancake until it is puffy and bubbly, turning to brown on the other side.
Easy Fruit Topping for Pancakes
Oh, and the jelly syrup on top? Simple. Just microwave your favorite type of jam (strawberry, raspberry, cherry, your choice!) for about 20 seconds to make a melty-syrupy drizzle and pour all over your pancake. Yum. Just like a peanut butter and jelly sandwich.
You could also make our strawberry sauce or raspberry sauce for the top.
Peanut Butter and Jelly Pancakes
The favorite, classic sandwich turned into a breakfast treat. Heat your favorite type of jelly in the microwave to create a quick fruity syrup to pour over these peanut butter pancakes!
Servings 10 pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Ingredients
- 1 1/3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 3 teaspoons aluminum free baking powder
- 1/2 teaspoon salt
- 3 tablespoons oil (canola, vegetable or coconut)
- 1 large egg
- 1 1/2 cups milk
- 1/3 cup peanut butter
- 1 cup jelly (any variety)
Instructions
- In a small bowl, mix the flour, sugar, baking powder, and salt together.
- In a larger bowl, whisk together the oil, egg and milk until well combined.
- Melt ⅓ cup peanut butter in the microwave for 20-25 seconds until it is slightly melted.
- Drizzle the melted peanut butter into the egg mixture and whisk until combined.
- Add the flour mixture to the wet ingredients. Mix just until barely combined, scraping the sides of the bowl as needed. Don't worry if there are a few lumps. That's ok! If you overmix pancake batter they won't be soft and fluffy so be gentle when mixing.
- Lightly grease a skillet with your favorite oil. Heat skillet to medium heat. Fry each pancake until it is puffy and bubbly, turning to brown on the other side.
- To make the jelly syrup, put about 1 cup of your favorite jelly in a microwave safe dish. Microwave the jelly for 20 seconds. Stir and microwave for additional 10-20 seconds, if needed, until the jelly turns into syrup.
- Drizzle the jelly syrup over the warm pancakes.
Notes
The calories shown are based on the recipe making 10 pancakes, with 1 serving being 1 pancakes (no syrup). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 282kcal | Carbohydrates: 42g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 190mg | Potassium: 276mg | Fiber: 1g | Sugar: 21g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 1.3mg
Frequently Asked Questions
How do you make fluffy pancakes?
The key to fluffy pancakes is not to overmix the batter. Mix the dry ingredients and wet ingredients separately, then pour the dry into the wet. Mix gently and only until just combined. It’s perfectly fine if there are lumps of flour. They’ll cook out.
Is it better to cook pancakes with oil or butter?
For the most consistent, beautiful results, use oil to cook pancakes in. Here’s why: butter tastes amazing, but it can easily burn while cooking pancakes. If you choose to use butter, wipe down the skillet after every batch or two of pancakes so that the milk solids left behind don’t burn.
What can you add to pancake mix?
The possibilities are endless! You can mix in fresh berries, nuts, chocolate, candy bars, cinnamon chips or any flavor extract you’d like. Or, if you want to give options to people, make the pancakes plain and prepare a variety of toppings so family can add what they love.
These were positively scrumptious! And so easy! Thank you, Lizzy!
Thanks, Nicky!
Hi there! I’m stopping over from Let’s Get Real today. Your peanut butter and jelly pancakes caught my attention right away. I can’t wait to try them this weekend. My kids are going to love them and I know that I will too. I have made peanut butter and jelly sandwiches with pancakes. This is a nice twist on that. Can’t wait to get cooking!
Yum! These pancakes look like the perfect breakfast treat for a peanut butter loving family like ours. Pinned!
My kids would just love these pancakes. We are a big fan of having our pancakes with jelly, but add peanut butter and they would be in heaven! Thanks for sharing at Simple Supper Tuesday.
We giggled at your description, but would also love these on our next family trip!