Peanut Butter and Jelly Pancakes

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!

pouring jelly on a stack of peanut butter pancakes

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.
plate of peanut butter pancakes

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.

pouring jelly on a stack of peanut butter pancakes

You could also make our strawberry sauce or raspberry sauce for the top.

stack of peanut butter & jelly pancakes
stack of peanut butter & jelly pancakes

Peanut Butter and Jelly Pancakes

No ratings yet
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
Course Breakfast
Cuisine American
Calories 282
Keyword brunch recipe
peanut butter & jelly pancakes on a fork

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.

Other Pancake Recipes

About Lizzy T

Get 5 Classic Recipes with a Deliciously Secret Twist

You might also like

Join the Discussion

Subscribe
Notify of
guest
9 Comments
Most Voted
Newest Oldest
Inline Feedbacks
View all comments