I love how food has the ability to bring back memories. Whether vague or detailed, certain foods are undoubtedly associated with certain periods of your life. For many of us, peanut butter and jelly sandwiches are the quintessential “kid food.” As an adult, there is something deliciously nostalgic about biting into a peanut butter and jelly sandwich. Although I rarely eat a pb & j, I love that this recipe is a fun twist on a traditional favorite. I would bet the adults and kids in your house will both love these!
These fluffy and moist peanut butter pancakes are topped with a homemade berry syrup. The combo of berry syrup and peanut butter gives the unmistakable pb & j flavor combination that we all know. You can make any type of berry syrup that you like best. I chose raspberry but you could also use strawberries, blackberries or blueberries. If you’re feeling a little lazy you could even skip the homemade syrup and drizzle the pancakes with some store bought jam. Just microwave it for several seconds to thin it out. If you don’t eat peanut butter I would guess that these pancakes would be equally delicious with another type of nut or seed butter. Suit this recipe to your tastes, grab a glass of milk and enjoy!
Peanut Butter and Jelly Pancakes
For the pancakes:
- 1/2 cup peanut butter
- 1 cup all purpose flour or 1/2 cup whole wheat and 1/2 cup all purpose
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoons to 2 granulated sugar
- 1 egg
- 1 cup plus 1 tablespoon milk
- 2 tablespoons vegetable or canola oil
- butter for greasing your griddle
- additional melted peanut butter for drizzling on top (optional)
For the berry syrup:
- 2 cups berries if using strawberries quarter them
- 1/4 cup granulated sugar
- 1/2 cup water
- 1/4 cup jam use the same type of jam as berries
For the pancakes:
- Melt the peanut butter in the microwave for 15-30 seconds, until it has thinned out and is melted. Set it aside.
- In a large bowl, whisk flour, baking powder, salt and sugar.
- In another bowl, whisk egg, milk and oil. Add the wet ingredients and the melted peanut butter to the dry ingredients. Stir or whisk until no lumps remain. Let the batter sit for 5 minutes.
- Using a 1/4 measuring cup, pour the batter onto a greased skillet or griddle set at medium-low heat. Cook on one side until bubbles form evenly, then flip and cook on the other side until golden brown. Repeat with remaining batter.
- Serve pancakes with a drizzle of melted peanut butter and berry syrup.
For the syrup:
- Combine all ingredients in a small saucepan and bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer for 10 minutes. Use a wooden spoon to stir the syrup and break up the berries. Strain the syrup and serve warm.
Pancakes adapted from Sunny Anderson
Whole Wheat Banana Nutella Pancakes