Lunch meets breakfast with these whole grain, protein-packed peanut butter and jelly pancakes.
While we don’t eat pancakes every weekend, a few times a month I like to whip up a big batch so that I can stock the freezer with homemade frozen pancakes. Mornings are a bit frantic in our house so I love knowing that I can have a warm, wholesome breakfast ready in just 60 seconds.
Lucky for me, my oldest loves to help “Mama mix”. Cooking with toddlers isn’t the tidiest of tasks but I believe it’s important to get your kids in the kitchen at an early age. Friends often ask why my kids aren’t picky eaters and I really believe getting them involved in the cooking process from farm to plate plays a vital role in their attitudes towards food.
This time of year we often make pumpkin or banana pancakes but I decided to turn my son’s favorite sandwich into breakfast with these Peanut Butter and Jelly Pancakes. Plain yogurt keeps them light and fluffy and natural peanut butter adds tons of flavor, healthy fats and protein.
These freeze beautifully so make a double batch and thank me in the morning!
Your fork is waiting.
Peanut Butter and Jelly Pancakes
Ingredients
- 1/2 cup creamy natural peanut butter
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup flax seed meal
- 2 tablespoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1 1/2 cups milk
- 1/2 cup plain low fat yogurt
- 1 teaspoon vanilla
- 1/3 cup raspberry preserves
Instructions
- Heat peanut butter in a microwave-safe dish for 30 seconds; set aside.
- In a large bowl, whisk together dry ingredients: whole wheat pastry flour through salt.
- In a medium bowl, whisk together wet ingredients: eggs through vanilla. Add melted peanut butter to the bowl and whisk until smooth and creamy.
- Slowly add the wet ingredients to the dry ingredients and stir until all ingredients are fully incorporated.
- Heat a non-stick griddle on medium heat and spray with cooking spray.
- Ladle batter on to the griddle about 1/3 cup at a time. Heat on first side until bubbles begin to surface then flip. Cook on other side until golden brown, about 2 minutes per side.
- While pancakes are cooking, microwave raspberry preserves with 2-3 tablespoons water for 45-60 seconds or until warmed through. Whisk raspberry syrup with a fork to remove lumps.
- Serve pancakes with raspberry syrup and extra peanut butter if you wish.
Notes
Here are a few more tasty pancake recipes from my friends:
Vanilla Yogurt Pancakes with Vanilla Bean Syrup from Baked Bree
Gluten Free Buckwheat Pancakes from Cookie and Kate
The Mom 100: Pumpkin Pancakes
Weelicious: Whole Wheat Pancake and Waffle Mix
FN Dish: A Short Stack of Perfect Pancake Recipes
These were a huge hit in my household! They absolutely do keep you full for a long time — can’t wait to see variations on this from you, or maaaaybe try to improvise on my own ….
I’m so glad to hear that!!! Yay!
Aww. Asher in that BRM apron! So cute. :)
These pancakes look amazing and I LOVE the ingredient list! Is the peanut butter the kind with peanuts and salt only? I’m always amazed how different natural peanut butters are. Mine is a runny mess, even when refrigerated.
You know I used creamy natural peanut butter for this one which does have a little molasses. I prefer the kind with peanuts and salt but I don’t think it’s creamy enough for this recipe. :)
Peanut butter and jelly are my jam! I love it even more when it’s pancake form :)
Girl you and me both!!
I definitely agree that getting the kids involved leads to less picky eating! Although, I can’t see how any kid wouldn’t want a big batch of these…I know I do!
Wish I could make you a batch!
Love the ingredient list on this recipe! Even though I don’t have toddlers, I have one hungry boyfriend who would love these :).
I hope you make these for him!
Yes please!! I am all about pbj sandwiches, one of my favorite breakfasts in whole wheat toast with PBJ:)
I want to make these for you!
Oh Liz, these look wonderful! I love the idea of making extra for the freezer!
OMG – those boys are adorable! Best kitchen helpers ever! And you could just strap me up with an iv of peanut butter, so you KNOW I’m diggin’ this recipe!!
Girl I wish I could be hooked up to an IV of peanut butter!!
This sounds like a really fun breakfast, even for us older folks. Sometimes it’s good to not grow up totally… :-)
Heck yes!! Fun breakfast for all!
These look like such a healthy treat! I just found your blog and am enjoying browsing your many yummy recipes! :)
Thank you so much Brianna – let me know if you make any!
These look amazing! Your kids are such cuties, I can’t wait until my daughter is old enough to be my little sous chef :) Pinning and tweeting now!
Aww thank you so much!! I bet she will be sooner than later!!
These are a few of my favorite things…DELICIOUS!
Thanks girl!!
Can I please have these for breakfast? They look fantastic!
Yes girl!! I’ll make you a short stack now!
Thanks for including my apple cider pancakes, Liz. I love the idea of PB & J!
My pleasure!!