Peanut Butter & Jelly Pancakes OHHHH MY!

Updated: Sep 22, 2020

Who loves peanut butter and jelly sandwiches? Who doesn't love pancakes?

So why not make peanut butter and jelly pancakes!! I am eating them as fast as I am making them. Ohhhh soooo goooooood!!

Ordinary to Extraordinary!

From the age of 8 until 18, I would spend a great deal of my weekends with my "ketchup sister" Lindsay. Spending the weekend at her house was always my favourite and not because they had horses, ponies, dogs and cats but because her dad would make this incredible breakfast. A feast that made my eyes pop and mouth water. He would make these creamy soft scrambled eggs, tower high crisp bacon, juicy breakfast sausages and Mickey Mouse shaped pancakes. These pancakes were divine. Crunchy on the outer edge from frying in the butter and so fluffy in the centre. To finish these buttery treats, he would smother the top in brown sugar, that would slightly melt. I am drooling now thinking of how much of a flavour explosion this was for me and yes a complete sugar rush; something now most likely frowned upon. However I still secretly from time to time recreate these Mickey Mouse sensations, even though I can still never recreate his recipe. But I will keep trying for the love of pancakes!

Batch after batch of making my own batter I have added numerous flavour profiles to really add some zing to the morning. Here is my new favourite of the moment Peanut Butter and Jelly Pancakes. They are so delicious I cannot stop eating them from the frying pan.

Peanut Butter and Strawberry Jam Pancakes

Serves 2-4 people. I like my pancakes medium to large so for me this recipe is best for 2 people.


  • 1 cup milk (I prefer whole milk, as the fat content helps with the fluffiness)

  • 2 tablespoons apple cider vinegar (I prefer apple cider but white vinegar works too)

  • 1 cup all purpose flour

  • 2 tablespoons sugar

  • 1 teaspoon baking powder (Best to make sure it is fresh and not been in pantry for a year opened. It can affect the rise.)

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon sea salt

  • 2-4 teaspoons of cinnamon (I love cinnamon so I add extra)

  • 2 egg (room temperature)

  • 1 table spoon of vanilla

  • 3/4 cup peanut butter (I use natural, but the Jiffy or versions like it work too.)

  • 6 strawberries fresh or frozen

  • Strawberry Jam of your choice to add to the top of the pancake, when ready to serve.

  • butter for the pan

Let's get Cook'n!

1) Mix the milk and apple cider vinegar and let it sit for 5 minutes to make a perfect buttermilk.

**side note: As a child the term buttermilk was confusing as it contains no butter, and it's actually lower in fat than regular milk. I would imagine a lot of adults probably don't really know why it's called 'buttermilk'. The "butter" in the word buttermilk refers to the origins of the milk that was “left over” after butter was made. Naturally-occurring bacteria fermented the sugars of the milk and gave it a slightly sour taste.

2) Add all dry ingredients together (except for the sugar) in a bowl and either with a whisk or a spoon and mix up all the dry ingredients well.

3) In another bowl mix the egg, vanilla with the sugar, once sugar is semi dissolved add the buttermilk and stir and then add the slightly melted peanut butter, and mix thoroughly.

4) Add the wet ingredients to the dry. Stir really good and fold over the batter to create air pockets. There will be some lumps but this is okay. Let batter rest for 5 minutes.

***other side note: Caution to not over-mix the batter. The more you mix the more the gluten develops and if mixed too much the pancakes can turn out rubbery and tough. For light, fluffy pancakes, you want to mix just until the batter comes together—it's okay if there are still some lumps of flour. I like to use the 2-2-4 method, haha I just made that up, but in-fact I do do this. Stir twice in one direction, stir twice in the other direction and fold the batter 4 times.

5) Heat a non stick frying pan and add butter. Keep temperature on low. Too hot and the pancake batter will burn or the butter will burn and add an unpleasant flavour. For me pancakes should not be rushed; taking your time ensures even cooking around and in the middle of the pancake.

6) Add strawberry slices on top of the raw batter side of pancake and push down a little so they get submerged in to the batter.

7) Once you start to see bubbles rise and pop on top you know it is time to flip over.

I love butter and I love butter fried edges on my pancakes. If you do too, now is the time to add a little more butter to your pan as the second side cooks.

Give a little push down with your spatula on top of the pancake especially if it is rising too high. This will help pop any air pockets that might still have raw batter in them.

6) The strawberry side of the pancake should now be pan side down. keep your temperature low so not to burn the fruit as the natural sugar occurring in the strawberries will burn if heat is too high.

7) Serve with a dollop of strawberry jam on top. Sprinkle cinnamon on to the palate for added flavour a decoration.

If you are a whip cream kind of person you can beautify your pancakes by adding it on top of your jam.

If your a real peanut butter lover you may want to spread some on your cakes but I personally think there is so much peanut flavour going on that the balance of sweetness of the jam to the salty-creamy peanut butter is such a perfect balance.

The jam for me is sweet enough that I don't add syrup to this style of pancake but there is no shame in slathering that golden goodness all over your peanut butter and jelly pancakes!


Next Monday I will post Surf's Up Churro Pancakes, for the young at heart!

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