Peanut Butter and Jelly Pancakes

If the PBJ makes a great lunch and dinner option it surely must work in the morning!    

It’s peanut butter-jelly time!

Serves 3-4

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 + additional for drizzling


Stir together dry ingredients. Add eggs, milk, vanilla and oil. Stir until dry ingredients are moistened. Stir in peanut butter. Cook on preheated pan until bubbles form and edges start to dry. Flip and cook until lightly browned.

Top with additional melted peanut butter and jelly.

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


In a small saucepan, combine blueberries, strawberries and water over low heat. Mash the berries and add jam, stirring until mixture becomes mostly liquid and warm. Stir in syrup. Drizzle over pancakes.


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