Peanut Butter and Jelly Pancakes Recipe

Name: Peanut Butter and Jelly Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 2 level tablespoons baking powder; 1 teaspoon kosher salt; 2 tablespoons sugar; 2 eggs; 1 cup milk, plus extra for thinning batter; 1 cup creamy peanut butter, melted briefly in the microwave; 3 tablespoons vegetable oil; butter, for coating pan; jelly, for serving

Servings: persons

1 cup all-purpose flour
1 cup whole wheat flour
2 level tablespoons baking powder
1 teaspoon kosher salt
2 tablespoons sugar
2 eggs
1 cup milk, plus extra for thinning batter
1 cup creamy peanut butter, melted briefly in the microwave
3 tablespoons vegetable oil
butter, for coating pan
jelly, for serving

1
Thoroughly combine the flours, baking powder, salt, and sugar in a large mixing bowl.
2
Whisk the egg, milk, melted peanut butter, and vegetable oil together in another bowl
3
Add wet ingredients to dry ingredients.
4
If batter feels too thick, thin with a little extra milk.
5
Heat a large non-stick pan or griddle over medium-low heat and apply an thin, even layer of butter over it.
6
Pour 1/4 cup of batter into pan for each pancake, making sure to not to overcrowd the pan.
7
Cook for about 3 minutes per side or until golden.
8
They won't bubble like regular pancakes due to the peanut butter.
9
Stack pancakes with a layer of jelly in between and serve warm.

848

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup whole wheat flour, 2 level tablespoons baking powder, 1 teaspoon kosher salt, and more.

Yes, Peanut Butter and Jelly 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.

Peanut Butter and Jelly Pancakes

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