Celebrate a childhood classic by dressing up your PB&J for breakfast! Peanut Butter and Jelly Pancakes are a delicious and fun twist on the popular sandwich.
Peanut Butter and Jelly Pancakes
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Celebrate a childhood classic by dressing up your PB and J for breakfast! Peanut Butter and Jelly Pancakes are a delicious and fun twist on the popular sandwich.

Course: Breakfast
Cuisine: Breakfast
Servings: 4
Calories: 370 kcal
Author: Jessica
Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 tablespoon vinegar
  • ½ cup International Delight® REESE’S Peanut Butter Cup creamer
  • 1 large egg beaten
  • 1/3 cup creamy peanut butter
  • Strawberry or grape jelly
  • Whipped cream for garnish optional
Instructions
  1. Preheat a frying pan or griddle to medium high heat on the stovetop.
  2. Grease cooking surface with cooking spray or butter so pancakes won’t stick.
  3. In a large mixing bowl, stir together the dry ingredients. This includes flour, sugar, baking powder, baking soda and salt.
  4. In a smaller mixing bowl, whisk liquid ingredients. This includes the milk, vinegar, International Delight® REESE’S Peanut Butter Cup creamer, egg and peanut butter.
  5. Pour wet ingredients over dry ingredients and whisk to combine. Lumpy batter is OK and it’s better than overmixing.
  6. Using a ¼ cup scoop, ladle batter over the preheated and greased surface. Cook for approximately 2-3 minutes per side, carefully flipping once the first side has cooked. Repeat with batter until all is used up.

  7. Remove from heat and transfer to a serving dish or directly onto plates.
  8. Serve with your favorite type of jelly (or syrup, chocolate syrup or marshmallow fluff) We used strawberry jelly. Add whipped cream for garnish if desired.
  9. Pancakes are best served warm. Enjoy!