Peanut Butter Jelly Pancakes - a delicious stack of fluffy peanut butter pancakes with your favorite jelly topping!
Every Sunday we make pancakes or waffles. If I don't serve this PB&J version, I make my Fluffy Chocolate Chip Pancakes!
PEANUT BUTTER & JELLY PANCAKES
Hey hey hey! It's Thursday which means the weekend is almost here! And I've got something fabulous just for your weekend mornings! PANCAKES! You may already know, that Sunday mornings are "pancakes and waffles for breakfast" mornings in our house. It's our favorite morning in the whole week because there is no rush and everyone can sit by the table and enjoy a stack of pancakes or waffles with their favorite toppings.
Peanut Butter & Jelly Pancakes Ingredients:
- flour
- sugar
- baking powder
- baking soda
- salt
- buttermilk
- egg
- creamy peanut butter
- your favorite jelly
How to make Peanut Butter and Jelly Pancakes?
- Start by whisking the dry ingredients in a medium bowl.
- Whisk wet ingredients in a glass measuring cup. Add to dry ingredients and stir in with a spatula. Do not overmix.
- Fry ¼ cup of batter per pancake on a preheated griddle.
- Top pancakes with jelly and serve.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
More Pancake Recipes:
For more recipes like this, feel free to browse our Breakfast category.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Peanut Butter Jelly Pancakes
Ingredients
- 1 cup all-purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 large egg beaten
- ⅓ cup creamy peanut butter
- your favorite jelly warmed up or syrup
Instructions
- Heat up your griddle or a large skillet over a medium heat.
- In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda and salt).
- In another mixing bowl, whisk together the wet ingredients (buttermilk, egg and peanut butter).
- With a wooden spoon or a rubber spatula, stir in the wet ingredients to the dry ingredients. Do not overmix! Lumpy batter is good.
- Spray your griddle with a cooking spray. Pour ¼ cup of batter for each pancake. It's thick so spread it a little bit. Cook pancakes for 3 minutes on each side or until they are cooked through.
- Repeat with the remaining batter.
- Serves with warmed up jelly or syrup.
Heather B says
I love blueberries and whipped cream on mine. Yummy!
Dorothy says
My favorite topping for pancakes is sauted apples and cinnamon
karen says
My favorite topping is bananas and whipped cream
Caity says
My favourite pancake topping is homemade fruit syrup. Blueberry, strawberry, raspberry, I don't care. These pancakes are right up my alley. I think this recipe is doable gluten-free - an all-purpose blend with the addition of 1-2 tsps of chia seeds (or xanthum gum for those who can have it). Definitely need to try it.
Carolsue says
I like strawberrt syrup and whipped cream!
Jennie says
A book dedicated to just pancakes--how wonderful! These look absolutely perfect.