The Lemon Bowl®

Healthy Recipes made Delicious

Main navigation

Peanut Butter and Jelly Pancakes

By 38 Comments

Pin
Share

Lunch meets breakfast with these whole grain, protein-packed peanut butter and jelly pancakes.

Peanut Butter and Jelly Pancakes - The Lemon Bowl copy

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.

Asher Mixing Pancakes

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.

Whole Wheat Peanut Butter and Jelly Pancakes - The Lemon Bowl

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.

0 from 0 votes
Peanut Butter and Jelly Pancakes - The Lemon Bowl copy
Print
Peanut Butter and Jelly Pancakes
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Lunch meets breakfast in these whole grain, protein-packed peanut butter and jelly pancakes.
Course: Breakfast
Servings: 4
Calories: 578 kcal
Author: Liz DellaCroce
Ingredients
US Measurements - Convert to Metric
Instructions
  1. Heat peanut butter in a microwave-safe dish for 30 seconds; set aside.
  2. In a large bowl, whisk together dry ingredients: whole wheat pastry flour through salt.
  3. In a medium bowl, whisk together wet ingredients: eggs through vanilla. Add melted peanut butter to the bowl and whisk until smooth and creamy.
  4. Slowly add the wet ingredients to the dry ingredients and stir until all ingredients are fully incorporated.
  5. Heat a non-stick griddle on medium heat and spray with cooking spray.
  6. 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.
  7. 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.
  8. Serve pancakes with raspberry syrup and extra peanut butter if you wish.
Recipe Notes

serving size is 4 pancakes

Nutrition Facts
Peanut Butter and Jelly Pancakes
Amount Per Serving
Calories 578 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 5.1g 26%
Trans Fat 0g
Polyunsaturated Fat 19.9g
Cholesterol 112mg 37%
Sodium 1201mg 50%
Total Carbohydrates 80.1g 27%
Dietary Fiber 11.1g 44%
Sugars 21.9g
Protein 22g 44%
* Percent Daily Values are based on a 2000 calorie diet.

Here are a few more tasty pancake recipes from my friends:

Whole Wheat Apple Cider Pancakes from All Day I Dream About Food
Caramel & Sea Salt Pea Pancakes from Cookin’ Canuck
Vanilla Yogurt Pancakes with Vanilla Bean Syrup from Baked Bree
Whole Wheat Zucchini Pancakes from Two Peas & Their Pod
Gluten Free Buckwheat Pancakes from Cookie and Kate
Whole Wheat Pancakes from Handle the Heat
Orange-Vanilla Greek Yogurt Pancakes (Whole Grain) from Aggie’s Kitchen

Dishing with Divya: Grain Free Pancake Muffins
Taste with the Eyes: Savory Korean Breakfast Pancake
The Mom 100: Pumpkin Pancakes
Dishin & Dishes: Red Velvet Pancakes
Napa Farmhouse 1885: Sweet Potato Pancakes with Chipotle Drizzle
Red or Green: Cornmeal Pancakes with Gingered Berries
Weelicious: Whole Wheat Pancake and Waffle Mix
Haute Apple Pie: Healthy Banana Oatmeal Pancakes
The Wimpy Vegetarian: Spinach & Garlic Chickpea Pancakes with Sriracha Yogurt
Domesticate Me: Ricotta Pancakes with Maple-Bourbon Whipped Cream
Creative Culinary: The Best Buttermilk Pancakes
FN Dish: A Short Stack of Perfect Pancake Recipes

You May Also Like...

Search All Recipes

Want More Recipes?

Have my latest recipes delivered right to your inbox!

Sign up for my FREE newsletter and receive my 12 Most Popular Protein Smoothies eCookbook as an added bonus!

Reader Interactions

Comments

  1. 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 ….

    Reply

  2. 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.

    Reply

    • 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. :)

      Reply

  4. 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!

    Reply

  8. 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!!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin
Share