Peanut Butter & Jelly Pancakes
We love pancakes in our house. L-O-V-E them! If you were to show up at our house on the weekend, chances are I’m in the kitchen making pancakes and bacon.
Man, just typing that makes me hungry.
We usually just have regular ole pancakes with maple syrup. While delicious, I decided to mix it up a little bit and try making a peanut butter version of pancakes. And what is peanut butter without jelly? I had some strawberries in the freezer, so I played around with those to make a strawberry syrup to top the peanut butter pancakes. That’s when I came up with Peanut Butter and Jelly pancakes.
These things are so yummy. The pancakes alone are really good—they remind me of a really soft peanut butter cookie. Serve these up warm with some whipped cream, and you’ll have some happy campers at breakfast time.
For the pancakes–
- 1 1/2 cups all purpose flour
- 3 tablespoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 egg
- 1 1/4 cup buttermilk
- 1/3 cup creamy peanut butter
For the strawberry syrup–
- 2 cups fresh or frozen strawberries thawed
- 1 cup sugar
- 1/4 teaspoon lemon juice
- In the food processor, process the berries until they are pureed.
- If you want a smoother sauce, press the mixture through a mesh strainer (I skip this step—we don’t mind the strawberry seeds in our sauce)
- Place the berry puree, lemon juice, and the sugar in a heavy pan and stir until the sugar dissolves.
- Bring to a boil, then lower the heat to medium and simmer for about five minutes.
- Place the peanut butter in a microwave-safe bowl and heat at 30 second intervals until it is pourable.
- Combine the flour, baking powder, salt, and sugar.
- Add the peanut butter, buttermilk, and egg. Stir until just combined.
- Pour 1/4 of pancake batter on a hot and greased griddle, and cook the pancakes until they are golden brown.
- Serve the pancakes with the strawberry sauce. Top with whipped cream for extra yumminess.