Peanut Butter and Jelly Pancakes
Light and fluffy peanut butter pancakes topped with a homemade berry syrup
Servings 12
Calories 192kcal
Ingredients
For the pancakes:
- ½ cup peanut butter
- 1 cup all purpose flour or ½ cup whole wheat and ½ cup all purpose
- 1 tablespoon baking powder
- ½ 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
- ¼ cup granulated sugar
- ½ cup water
- ¼ cup jam use the same type of jam as berries
Instructions
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 ¼ 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.
Notes
Pancakes adapted from Sunny Anderson
Nutrition
Calories: 192kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 164mg | Potassium: 233mg | Fiber: 1g | Sugar: 12g | Vitamin A: 65IU | Vitamin C: 1.2mg | Calcium: 78mg | Iron: 0.9mg
