Peanut Butter and Jelly Pancakes are the perfect blend of a childhood (and adulthood, who are we kidding?) classic! The creamy peanut butter and fruity jelly drizzled over a nice stack of fluffy pancakes is all we could ever want. Easily whip up these pancakes for breakfast, or even enjoy a breakfast for dinner treat!
Why I Love These Peanut Butter and Jelly Pancakes
Peanut butter and jelly are phenomenal ingredients on their own but put them together and you’ve got a masterpiece on your hands! These peanut butter and jelly pancakes are fluffy, tender, and sure to satisfy any peanut butter lover in your family. With the addition of the fruity jelly syrup, these pancakes will satisfy almost any palate.
The backbone of this recipe is the peanut butter pancake of course. The peanut butter is whipped into the batter so it melts into the rest of the ingredients as your pancake cooks on the griddle. It makes for a traditional fluffy flapjack with an element of creaminess due to the nut butter.
The secret ingredient is the “J” Syrup, which is another flavor twist on a classic. You may have thought maple syrup was the best possible topping for pancakes, but then you haven’t tried “J” Syrup, have you? You’re going to mix maple syrup and a rich fruit jam or jelly together until they create a thicker consistency that will coat your pancakes with the most pleasant sweetness.
Enjoy your pancakes for a weekend breakfast or brunch with your friends, or hey – have a pajama party and whip these up for breakfast-for-dinner!
Ingredients and Step By Step Instructions to Make Pancakes
Step 1: Make “J” Syrup
Begin by mixing together your syrup in a small saucepan. Combine fruit jam or jelly with pure maple syrup and warm over medium heat, stirring occasionally. Keep your “J” Syrup warm while you make the rest of your dish.
Step 2: Mix Pancake Batter
Beat your flour, milk, sugar, melted butter, eggs, baking powder, salt, and peanut butter together until your mixture is smooth. There may be some lumps and that’s okay!
Step 3: Heat and Prep Griddle
Heat your griddle or skillet over medium heat, or to 375 degrees F, and grease the griddle with butter if necessary.
Step 4: Cook Pancakes
Pour the pancake batter by ¼ cupful onto the hot griddle and cook until the pancake is dry around the edges. Then turn and cook until it’s golden on the other side. Repeat until the batter is used up.
Step 5: Serve
Serve your pancakes warm and with your freshly warmed “J” Syrup. Enjoy!
What To Serve With Pancakes
So let’s say you’re hosting a brunch…what else do you serve with your Peanut Butter and Jelly Pancakes?
While they’re the main feature of the brunch, I have a few ideas that will make you the most popular hostess in town! I love fruit for brunch, so offer your guests Creamy Key Lime Fruit Salad, Donut and Fruit Kabobs, and a Quick and Easy Marshmallow Fruit Dip!
You may be thinking, “wow that’s a lot of sweet treats,” and you’re right. But hey, what’s life without a little sweetness? If you’re feeling ambitious and would like to offer a savory dish, you can whip up these Ham and Egg Breakfast Cups, which you can prepare the night before!
Hungry for More?
And here are a few more related pancake and breakfast recipes for you to try!
- Blueberry Oven Pancake
- Easy Pancake Mix
- Pumpkin Spice Pancake
- Strawberry Whole Wheat Pancakes
- Lemon Ricotta Pancakes
- Fluffy Buttermilk Pancakes
- Gingerbread Pancakes
Don’t forget to leave a star rating and review down below so I know how you liked this recipe! Thank you for reading!
Peanut Butter and Jelly Pancakes
- 2 c all purpose flour
- 1 3/4 c. milk
- 1 TBSP sugar
- 4 TBSP butter melted
- 2 eggs
- 1/2 c. peanut butter
- 2 TBSP baking powder
- 1/ 4 tsp salt
- “J” SYRUP
- 1 c. fruit jam or jelly
- 1 c. maple syrup
- Combine ingredients for syrup in a small saucepan and warm over a medium heat stirring occasionally. Keep warm.
- Beat pancake ingredients just until smooth. (It is okay to leave some lumps)
- Heat griddle or skillet over medium heat or to 375 degrees.
- Grease griddle with butter if necessary.
- Pour batter by 1/4 cupfuls onto hot griddle.
- Cook until dry around the edges.
- Turn and cook until golden on other side.
- Serve warm with “J” syrup.