Quick Recipe: Peanut Butter & Jelly Pancakes

Let’s talk peanut butter and jelly. We’ve all eaten it many times before, and for good reason. The PB&J sandwich is a legendary food thanks to its nutritional viability, quick prep time, and simple enjoyable flavor combination. There’s not many foods out there you can whip together in 30 seconds that will supply you with a good dose of protein, carbs, and sugar all in one go. What I’m getting at is peanut butter & jelly sandwiches rock.

But have you ever considered taking this old standby in a new, more breakfast-oriented direction? That’s where pancakes come in. Peanut butter & jelly pancakes work surprisingly well when you melt the peanut butter right into the batter, as opposed to just slapping the two condiments on between layers. When it’s cooked in like that, it actually creates a more mellow flavor since it’s now part of the cakey pancakes, but something about it is more satisfying, due to the more… ‘compound’ flavor you’re created. Don’t worry, it still tastes like peanut butter & jelly, just ever so slightly different, and awesome in its own right.





Peanut Butter and Jelly Pancakes


  • 1 cup flour
  • ¾ cup milk
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 egg
  • 1 tbsp oil


  • 1 completed pancake mix batter, single serving


  • ¼ cup additional flour (or dry pancake mix)
  • ½ tsp additional salt
  • 3 tbsp sugar
  • ¾ cup peanut butter
  • Jelly


  1. If using premade pancake mix, prepare one serving in a bowl. If working from scratch, combine flour, milk, baking powder/soda, salt, and egg into a bowl and whisk until evenly blended.
  2. Place peanut butter in a small bowl and microwave at 10 second intervals, stirring between, until melted and liquidy.
  3. Pour peanut butter into pancake batter and whisk until well-blended. Add in additional flour and salt, as well as sugar and whisk until smooth.
  4. Place a griddle on stovetop and begin warming on medium-low heat.
  5. When griddle is hot, spray with non-stick cooking spray. Pour batter into 5”-6” circles.
  6. Let batter cook untouched for approx 1 minute, or until numerous bubbles form and the sides of the pancakes have set and congealed.
  7. Flip pancakes over with a spatula in one motion.
  8. After one more minute, press pancakes down lightly. If batter does not run, flip once again.
  9. Cook pancakes on this side for 30 more seconds, then remove and place on plate.
  10. Repeat cooking process for remaining batter.
  11. Serve pancakes by spreading jelly layers between and on top of pancakes.


Serves 2-3 people.


Posted on November 19, 2014, in Etcetera and tagged , , , , , . Bookmark the permalink. Leave a comment.


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