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Homemade Peanut Butter and Jelly Pancakes. photo

Peanut Butter and Jelly Pancakes.

These Peanut Butter and Jelly Pancakes are light, fluffy, and bursting with nostalgic flavors—perfect for a fun and delicious breakfast treat!
Print Recipe Save it
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4 servings

Equipment

  • Mixing Bowls
  • Whisk
  • Griddle or Skillet
  • Measuring cups and spoons
  • Spatula

Ingredients
  

  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs well beaten
  • 2 cups milk
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 3 tablespoons peanut butter melted
  • 1/4 cup strawberries fresh, sliced
  • 1/4 cup blueberries fresh
  • 1/4 cup jam of choice
  • 1-2 tablespoons water to adjust batter consistency
  • 1-2 tablespoons maple syrup for drizzling

Instructions
 

  • In a large mixing bowl, combine the whole wheat pastry flour, baking powder, and salt.
  • In a separate bowl, whisk together the beaten eggs, milk, canola oil, vanilla, and cinnamon.
  • Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  • Melt the peanut butter in a microwave or on the stovetop until runny.
  • Gently fold the melted peanut butter into the pancake batter until evenly incorporated. If the batter seems too thick, add 1-2 tablespoons of water to reach your desired consistency.
  • Preheat your griddle or skillet over medium heat. Lightly grease the surface if necessary.
  • Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set.
  • Carefully flip and cook for another 2-3 minutes until golden brown.
  • While the pancakes are cooking, prepare your toppings by slicing the strawberries and measuring out the blueberries. Heat the jam gently if preferred warm.
  • Stack the cooked pancakes on a plate. Drizzle with additional melted peanut butter, spoon warm jam on top, and sprinkle the fresh strawberries and blueberries.
  • Finish with a drizzle of maple syrup for extra sweetness. Serve immediately and enjoy!

Notes

  • Store leftover pancakes in the refrigerator for up to three days or freeze for up to two months, separating each pancake with parchment paper.
  • Substitute whole wheat pastry flour with gluten-free all-purpose blend for a gluten-free version.
  • Use almond, soy, or oat milk to make this recipe dairy-free.
  • Add a scoop of protein powder to the batter for an extra protein boost.
  • Experiment with different jams like raspberry or blackberry for exciting flavor variations.
Keyword Breakfast, Easy, Jelly, Nostalgic, Pancakes, Peanut Butter, Quick, Whole Wheat