Peanut Butter & Jelly Pancakes

Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)

Peanut Butter & Jelly Pancakes
Peanut Butter & Jelly Pancakes

Yield: 6 servings | Prep time: 15 minutes

Cook time: 15 minutes | Total time: 30 minutes

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Perfect for you pb&j fans! This recipe features peanut butter pancake batter and fresh strawberry syrup to make a pancake version of the classic sandwich. These fluffy pancakes are subtly peanut-buttery, so adding a peanut butter drizzle on top really brings out the flavor (or feel free to leave it off if you prefer more of a strawberry jam flavor). Eat them with a fork & knife, or fold them in half like a pb&j pancake taco. These are messy and delightful!


Pancake Ingredients:

  • 2 cups all-purpose white flour

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 2 tbsp peanut butter

  • 2 cups unsweetened non-dairy milk (I used almond)

  • 1 tbsp pure maple syrup

Toppings:

  • Strawberry Syrup: 1/2 cup strawberries, 3 tbsp maple syrup, 1 tsp chia seeds

  • Peanut Butter Drizzle: 2 tbsp peanut butter, 4 tbsp non-dairy milk

Directions:

  • Place all the dry ingredients in a large bowl and combine evenly with a whisk or fork.

  • Add the wet ingredients to a small bowl and whisk until everything is combined.

  • Add the wet ingredients to the bowl with the flour and whisk until combined (do not over-stir so they stay nice and fluffy).

  • Let the batter sit for a 5 minutes until it begins to rise slightly.

  • Meanwhile, heat a frying pan or griddle on medium. If you do not have a good non-stick pan, melt a tbsp of vegan butter in your pan.

  • When the pan/griddle is nice and hot, pour about 1/4 cup of batter onto the surface.

  • Cook for 1-2 minutes.

  • Once it begins to bubble and the edges look cooked, flip it over.

  • Cook another 1-2 minutes until golden brown and remove from the pan.

  • Repeat with the rest of your batter.

  • While the pancakes cook, prepare your toppings.

  • Combine the strawberries, maple syrup, and chia seeds in a small blender. Blend until everything is smooth, then set aside (it will thicken as it sits).

  • Combine the peanut butter and soy milk in a small bowl, and whisk until smooth. You want it to be thin enough to drizzle. If it's too thick, add a tiny bit more milk.

  • Once the pancakes are all cooked, serve and top with the peanut butter drizzle and strawberry syrup.

  • Enjoy!

Tips and Tricks:

  • To keep the cooked pancakes warm while you're making the rest, heat your oven on the lowest possible setting (mine goes down to 170° F). Place the pancakes on a baking sheet in the oven to keep them warm before serving.

  • These pancakes freeze really well! I always make a ton so that I have lots of extras, and freeze them with a slice of parchment or wax paper in between each one. Pop them in the microwave for 1-2 minutes for a quick breakfast during the week.

Nutrition & Servings: (calculated by MyFitnessPal)

  • Serving: 3 pancakes (yields 18-20 pancakes about ~2 to 2.5" diameter)

  • Calories: 269

  • Total Fat: 7g

  • Carbs: 43g

  • Protein: 7g

^ Nutrition facts include the ingredients listed above, including the toppings. Nutrition facts may change slightly if different quantities of ingredients are used or added.


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