Best 4 Peanut Butter And Jelly Pancakes Recipes
Indulge in a delightful breakfast or brunch experience with our collection of peanut butter and jelly pancakes recipes. These fluffy and flavorful pancakes combine the classic flavors of peanut butter and jelly in a unique and irresistible way. Whether you prefer traditional pancakes or crave something a bit more indulgent, our recipes have something for everyone. From simple and straightforward to decadent and over-the-top, these peanut butter and jelly pancakes are sure to satisfy your cravings and bring a smile to your face. Get ready to embark on a culinary journey that celebrates the perfect harmony of peanut butter and jelly, transformed into a stack of fluffy, golden-brown pancakes.
Here are our top 4 tried and tested recipes!
PB AND J PANCAKES
Provided by Sunny Anderson
Time 35m
Yield about 12 pancakes
Number Of Ingredients 14
Steps:
- Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter. Serve pancakes with Blackberry Syrup.
- In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.
PEANUT BUTTER COOKIES
It is amazing how much flavor these simple peanut butter cookies without brown sugar have. I make them very often because I always have the ingredients on hand. -Maggie Schimmel, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 3
Steps:
- In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork., Bake at 350° until set, about 18 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 99 calories, Fat 6g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 48mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER AND JELLY PANCAKES
These have to be the most sinful pancakes ever! A must if you love PB and J sandwiches. Mmm...I cannot think of anything better than waking up to these babies!
Provided by BirdyBaker
Categories Breakfast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Beat cookie crumbs, baking mix, eggs and milk in bowl until smooth.
- Pour 2/3 cup batter on lightly greased preheated griddle, spreading to 7-inch circle. Cook on medium heat until surface is bubbly and bottom is lightly browned. Turn carefully to brown other side. Remove and keep warm. Repeat to make a total of 4 pancakes.
- Spread 2 pancakes with peanut butter and 1 with jam. Alternately stack pancakes beginning with peanut butter-topped pancake and ending with plain pancake.
- Sprinkle with powdered sugar if desired. Cut pancake stack into wedges; serve immediately with syrup, if desired.
Nutrition Facts : Calories 1027.2, Fat 55.8, SaturatedFat 14.5, Cholesterol 230.4, Sodium 1587, Carbohydrate 103.2, Fiber 6.2, Sugar 36.2, Protein 33.8
PEANUT BUTTER AND JELLY OATMEAL PANCAKES
Not just your average pancake. Kids, peanut butter lovers, and those looking for a flavorful oatmeal pancake variation will gobble these up! If you get the craving, top with chocolate syrup.
Provided by DeepFriedEgg
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 7
Number Of Ingredients 11
Steps:
- Combine oats, flour, baking soda, sugar, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, eggs, peanut butter, and melted butter. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side, about 2 minutes per side. Serve with strawberry jam.
Nutrition Facts : Calories 261.7 calories, Carbohydrate 35.4 g, Cholesterol 63.3 mg, Fat 9.4 g, Fiber 2.7 g, Protein 9.5 g, SaturatedFat 3.3 g, Sodium 609 mg, Sugar 10.4 g
Tips:
- Use ripe bananas for the best flavor and texture.
- Mash the bananas well so that they are evenly distributed throughout the batter.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Heat your griddle or frying pan over medium heat before cooking the pancakes.
- Grease the griddle or frying pan with butter or cooking spray to prevent the pancakes from sticking.
- Pour 1/4 cup of batter onto the hot griddle or frying pan for each pancake.
- Cook the pancakes for 2-3 minutes per side, or until they are golden brown.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
These peanut butter and jelly pancakes are a delicious and easy-to-make breakfast or brunch recipe. They are perfect for kids and adults alike, and can be customized with a variety of toppings. With just a few simple ingredients, you can have a stack of fluffy, flavorful pancakes that will satisfy your sweet tooth and keep you going all morning long. So next time you're looking for a fun and delicious way to start your day, give these peanut butter and jelly pancakes a try!
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