Peanut Butter And Jelly Pancakes, No Kidding – a delicious recipe with Bisquick, powdered peanut butter, cream, sugar, vanilla extract, peanuts. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat your griddle. The prep time on this is quick, so don't make the rookie mistake of waiting until the mix is ready.
2
Add 1/4 cup PB2 in the Bisquick mix and follow the directions on the back of the bottle.
3
Ladle 2 or 3 spoonfuls of pancake batter onto the griddle. When you see bubbles in the batter, it's ready to flip. Cook for 1 more minute, remove, and cover with aluminum foil. Repeat this process until all the batter is gone.
4
Cook the jelly and 3 tablespoons of water in a saucepan over medium-high heat, until it starts to bubble. Make sure to stir continuously like a witch over a cauldron or it will burn-this should only take a couple of minutes. Turn off the heat but keep the sauce on the stove because you're about to use it. (Plus, the extra warmth will keep the sauce from thickening up again.)
5
Combine heavy cream, sugar and remaining 1/4 cup PB2 in the bowl of a stand mixer. Turn the mixer on and keep on eye on the cream. Once it looks like whipped cream, turn it off.
6
Top each pancake with jelly, a generous amount of cream, and a few chopped peanuts.
670
kcal
Calories
65
g
Fat
15
g
Carbs
14
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (10.6 ounce) bottle of Bisquick Shake 'n Pour Buttermilk Pancake Mix, 1/2 cup PB2 powdered peanut butter, 1 cup jelly (use whatever flavor you have in the fridge), 8 ounce heavy whipping cream, and more.
Yes, Peanut Butter And Jelly Pancakes, No Kidding 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.
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