Peanut Butter & Jelly Pancakes Recipe — Sweet PB&J Stack

Peanut Butter Pancakes

• 2 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs, well beaten
• 2 cups milk
• 2 tablespoons canola oil
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 3 tablespoons peanut butter, melted (plus additional for drizzling)

Jelly Topping

• 1/4 cup strawberries
• 1/4 cup blueberries
• 1/4 cup jam of choice
• 1–2 tablespoons water
• 1–2 tablespoons maple syrup

Peanut Butter Pancakes

1. Whisk together the flour, baking powder, salt and cinnamon. In a separate bowl, combine the beaten eggs, milk, vanilla and oil. Stir wet ingredients into dry ingredients just until moistened.
2. Fold in the melted peanut butter until evenly incorporated.
3. Preheat a lightly oiled griddle or nonstick pan over medium heat. Spoon batter onto the griddle. When bubbles form on the surface and edges begin to set, flip and cook until golden brown.
4. Top each stack with additional melted peanut butter and the warm jelly topping (recipe below).

Jelly Topping

1. In a small saucepan over low heat, combine the strawberries, blueberries and 1–2 tablespoons water. Gently mash the berries while they warm.
2. Add the jam and stir until the mixture becomes mostly liquid and heated through. Stir in the maple syrup to taste.
3. Drizzle the warm berry jam over the pancakes and serve immediately.