Description
These Peanut Butter and Jelly Pancakes are a delicious twist on the classic sandwich, bringing together fluffy pancakes infused with peanut butter and topped with warm, melted jelly syrup. Perfect for a nostalgic breakfast or brunch, this recipe yields soft, flavorful pancakes that combine the beloved flavors of peanut butter and jelly in every bite.
Ingredients
Dry Ingredients
- 1 1/3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 3 teaspoons aluminum free baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 3 tablespoons oil (canola, vegetable, or coconut)
- 1 large egg
- 1 1/2 cups milk
- 1/3 cup peanut butter
Topping
- 1 cup jelly (any variety)
Instructions
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, granulated sugar, aluminum-free baking powder, and salt. Stir well to evenly distribute all ingredients.
- Combine Wet Ingredients: In a separate larger bowl, whisk the oil, egg, and milk together until the mixture is smooth and fully combined.
- Melt Peanut Butter: Place the peanut butter in a microwave-safe bowl and heat for 20-25 seconds until slightly melted and easier to incorporate.
- Incorporate Peanut Butter: Drizzle the melted peanut butter into the egg and milk mixture, then whisk together until the mixture is uniform and creamy.
- Add Dry Ingredients: Pour the dry flour mixture into the wet ingredients. Gently mix just until combined, scraping down the sides of the bowl as needed. It’s okay if a few lumps remain, as overmixing will reduce the pancakes’ fluffiness.
- Cook Pancakes: Lightly grease a skillet with your preferred oil and heat over medium. Pour batter onto the skillet to form pancakes. Cook until bubbles form on the surface and edges look set, then flip to cook the other side until golden brown.
- Prepare Jelly Syrup: Place about 1 cup of your favorite jelly in a microwave-safe dish. Heat for 20 seconds, stir, and then microwave for another 10-20 seconds as needed until the jelly transforms into a pourable syrup.
- Serve: Drizzle the warm jelly syrup over the freshly cooked peanut butter pancakes and serve immediately for the best flavor and texture.
Notes
- Use aluminum-free baking powder to avoid any metallic aftertaste.
- Be careful not to overmix the batter to keep pancakes fluffy and tender.
- You can substitute milk with a plant-based milk for a dairy-free version, though it may slightly alter texture.
- Adjust the jelly flavor to your preference, such as grape, strawberry, or raspberry.
- These pancakes are best enjoyed fresh but can be reheated in a microwave or toaster oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
