Pb&J Stuffed Multigrain Pancakes Recipe

Name: Pb&J Stuffed Multigrain Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3.4 ounces white whole-wheat flour (about 3/4 cup); 3 tablespoons cornmeal; 3 tablespoons old-fashioned rolled oats, finely ground; 1/4 cup peanut butter powder; 2 tablespoons granulated sugar; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 2/3 cups low-fat buttermilk; 1 large egg; 6 tablespoons strawberry fruit spread; 2 tablespoons butter, melted; 3 tablespoons powdered sugar

Servings: persons

3.4 ounces white whole-wheat flour (about 3/4 cup)
3 tablespoons cornmeal
3 tablespoons old-fashioned rolled oats, finely ground
1/4 cup peanut butter powder
2 tablespoons granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups low-fat buttermilk
1 large egg
6 tablespoons strawberry fruit spread
2 tablespoons butter, melted
3 tablespoons powdered sugar

1
Preheat oven to 350u00b0.
2
Heat a nonstick griddle or a large nonstick skillet over medium-high heat.
3
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through salt) in a medium bowl, stirring with a whisk. Add buttermilk and egg; stir mixture until combined.
4
Spoon 3 tablespoons pancake batter onto hot griddle. Repeat procedure with 3 more tablespoons batter. Once pancakes begin to bubble, spoon 1 tablespoon strawberry spread onto 1 pancake. Top with other pancake, cooked side up, gently pressing edges to seal. Transfer to a baking sheet. Repeat procedure with remaining batter and fruit spread for a total of 6 pancake sandwiches.
5
Place baking sheet in oven. Bake at 350u00b0 for 12 minutes or until pancakes are thoroughly cooked. Serve with butter and powdered sugar.
6
To freeze: Cool stuffed pancakes to room temperature on a wire rack. Wrap each in plastic wrap; place in a large plastic freezer bag for up to 6 months.
7
To heat: Remove -pancakes from wrapping; wrap individually with a paper towel. Microwave at HIGH 2 minutes or until thoroughly heated.
8
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9
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1074

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3.4 ounces white whole-wheat flour (about 3/4 cup), 3 tablespoons cornmeal, 3 tablespoons old-fashioned rolled oats, finely ground, 1/4 cup peanut butter powder, and more.

Yes, Pb&J Stuffed Multigrain Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pb&J Stuffed Multigrain Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions