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.
Sadye
March 2, 2015 at 10:49 amThese 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 ….
Liz DellaCroce
March 5, 2015 at 8:37 amI’m so glad to hear that!!! Yay!
Erin @ Texanerin Baking
February 11, 2015 at 5:58 amAww. 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.
Liz DellaCroce
February 11, 2015 at 3:27 pmYou 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. :)
Nutmeg Nanny
February 9, 2015 at 10:25 amPeanut butter and jelly are my jam! I love it even more when it’s pancake form :)
Liz DellaCroce
February 11, 2015 at 3:51 pmGirl you and me both!!
Joanne
February 9, 2015 at 7:01 amI 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!
Liz DellaCroce
February 11, 2015 at 3:52 pmWish I could make you a batch!
Dani @ DaniCaliforniaCooks
February 9, 2015 at 1:46 amLove the ingredient list on this recipe! Even though I don’t have toddlers, I have one hungry boyfriend who would love these :).
Liz DellaCroce
February 11, 2015 at 3:52 pmI hope you make these for him!
sheila
February 7, 2015 at 2:00 pmYes please!! I am all about pbj sandwiches, one of my favorite breakfasts in whole wheat toast with PBJ:)
Liz DellaCroce
February 11, 2015 at 3:56 pmI want to make these for you!
Gaby
February 6, 2015 at 6:28 pmOh Liz, these look wonderful! I love the idea of making extra for the freezer!
Marly
February 6, 2015 at 12:45 pmOMG – 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!!
Liz DellaCroce
February 11, 2015 at 3:55 pmGirl I wish I could be hooked up to an IV of peanut butter!!
Susan
February 6, 2015 at 11:18 amThis sounds like a really fun breakfast, even for us older folks. Sometimes it’s good to not grow up totally… :-)
Liz DellaCroce
February 11, 2015 at 3:55 pmHeck yes!! Fun breakfast for all!
Brianna
February 6, 2015 at 11:03 amThese look like such a healthy treat! I just found your blog and am enjoying browsing your many yummy recipes! :)
Liz DellaCroce
February 11, 2015 at 3:56 pmThank you so much Brianna – let me know if you make any!
Sonali- The Foodie Physician
February 6, 2015 at 8:08 amThese 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!
Liz DellaCroce
February 11, 2015 at 3:56 pmAww thank you so much!! I bet she will be sooner than later!!
She Rocks Fitness
February 6, 2015 at 7:06 amThese are a few of my favorite things…DELICIOUS!
Liz DellaCroce
February 11, 2015 at 3:55 pmThanks girl!!
Dorothy @ Crazy for Crust
February 5, 2015 at 5:47 pmCan I please have these for breakfast? They look fantastic!
Liz DellaCroce
February 11, 2015 at 3:54 pmYes girl!! I’ll make you a short stack now!
Carolyn
February 5, 2015 at 8:43 amThanks for including my apple cider pancakes, Liz. I love the idea of PB & J!
Liz DellaCroce
February 11, 2015 at 3:55 pmMy pleasure!!