Peanut Butter and Jelly Pancakes

Light and fluffy peanut butter pancakes topped with a homemade berry syrup

👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Allison Mattina📖 celebratingsweets

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

microwave
bowl
whisk
skillet
griddle
measuring cup
saucepan
wooden spoon

📝 Preparation Steps

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.

cup peanut butter1/2butter (for greasing your griddle)additional melted peanut butter (for drizzling on top (optional))

In a large bowl, whisk flour, baking powder, salt and sugar.

baking powder1 tablespoon

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.

egg1cup peanut butter1/2butter (for greasing your griddle)additional melted peanut butter (for drizzling on top (optional))

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.

cup peanut butter1/2butter (for greasing your griddle)additional melted peanut butter (for drizzling on top (optional))

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.

berries (if using strawberries quarter them)2 cups

Nutrition Facts

calories

192 kcal

fat Content

9 g

serving Size

1 serving

fiber Content

1 g

sugar Content

12 g

sodium Content

164 mg

protein Content

5 g

cholesterol Content

15 mg

carbohydrate Content

24 g

saturated Fat Content

3 g

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