Peanut Butter and Jelly Pancakes Recipe
Introduction
Peanut Butter and Jelly Pancakes are a fun and nostalgic twist on a classic breakfast favorite. Combining fluffy pancakes with the beloved flavors of peanut butter and jelly makes for a delicious and comforting meal. Perfect for weekend mornings or special occasions.
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
- Step 1: In a small bowl, mix the flour, sugar, baking powder, and salt together.
- Step 2: In a larger bowl, whisk together the oil, egg, and milk until well combined.
- Step 3: Melt 1/3 cup peanut butter in the microwave for 20-25 seconds until it is slightly melted.
- Step 4: Drizzle the melted peanut butter into the egg mixture and whisk until combined.
- Step 5: Add the flour mixture to the wet ingredients. Mix just until barely combined, scraping the sides of the bowl as needed. It’s okay if there are a few lumps—overmixing will make the pancakes less fluffy.
- Step 6: Lightly grease a skillet with your favorite oil. Heat the skillet to medium heat. Cook each pancake until it is puffy and bubbly, then flip to brown the other side.
- Step 7: To make the jelly syrup, place about 1 cup of your favorite jelly in a microwave-safe dish. Microwave for 20 seconds, stir, then microwave for an additional 10-20 seconds until the jelly becomes syrupy.
- Step 8: Drizzle the jelly syrup over the warm pancakes before serving.
Tips & Variations
- Use natural peanut butter for a less sweet, more wholesome flavor.
- Try different jelly varieties like strawberry, grape, or raspberry to customize the taste.
- If you prefer, swirl the jelly directly into the pancake batter for a marbled effect.
- To make these vegan, substitute the egg with a flax egg and use plant-based milk and oil.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through. Jelly syrup can be kept in a sealed container at room temperature for a few days but is best when fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pancake batter ahead of time?
It’s best to make the batter fresh to keep the pancakes fluffy. However, you can prepare the dry ingredients in advance and mix wet ingredients fresh when ready to cook.
What if I don’t have peanut butter?
You can substitute almond butter, sunflower seed butter, or even omit it; the pancakes will still be tasty with just the jelly topping.
Print
Peanut Butter and Jelly Pancakes Recipe
- Total Time: 25 minutes
- Yield: 8–10 pancakes 1x
Description
Fluffy and delicious Peanut Butter and Jelly Pancakes combine classic breakfast favorites—creamy peanut butter and sweet jelly—into a fun and tasty twist on traditional pancakes. These easy-to-make pancakes are perfect for a cozy morning treat, featuring a slightly nutty flavor with a luscious jelly syrup drizzle.
Ingredients
Dry Ingredients
- 1 1/3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 3 teaspoons aluminum-free baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 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
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, granulated sugar, aluminum-free baking powder, and salt. Stir them together to evenly distribute the ingredients.
- Whisk Wet Ingredients: In a larger bowl, whisk together the oil, egg, and milk until the mixture is well combined and smooth.
- Melt Peanut Butter: Place 1/3 cup of peanut butter in a microwave-safe bowl and heat for 20-25 seconds until it becomes slightly melted and easier to mix.
- Combine Peanut Butter with Wet Mixture: Drizzle the melted peanut butter into the egg mixture and whisk thoroughly until fully integrated.
- Add Dry Ingredients to Wet: Gently add the flour mixture to the wet ingredients. Mix just until barely combined; some lumps are okay. Avoid overmixing to keep the pancakes soft and fluffy.
- Cook Pancakes: Lightly grease a skillet with your preferred oil and heat it over medium heat. Pour the batter onto the skillet and cook each pancake until bubbles form and the surface looks puffy. Flip and cook until the other side is golden brown.
- Prepare Jelly Syrup: Place about 1 cup of jelly in a microwave-safe dish. Microwave for 20 seconds, stir, then microwave for an additional 10-20 seconds as needed until the jelly has melted and turned into a syrup-like consistency.
- Serve: Drizzle the warm jelly syrup over the freshly cooked peanut butter pancakes and enjoy immediately.
Notes
- Use aluminum-free baking powder to avoid any metallic taste.
- Be gentle when mixing the batter to keep pancakes fluffy.
- Any type of jelly or jam can be used based on your preference.
- Peanut butter can be substituted with a nut or seed butter if nut allergies are a concern.
- Serve pancakes warm for the best taste and texture.
- Adjust syrup amount to taste for sweetness preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: peanut butter pancakes, jelly pancakes, breakfast pancakes, peanut butter and jelly, fluffy pancakes, easy pancakes, skillet pancakes
