#FoodieExtravaganza ~ Peanut Butter and Jelly Pancakes

This month's Foodie Extravaganza is hosted by Caroline of Caroline's Cooking who selected Pancakes as our tasty theme. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

This is such a fun theme - I am a lover of pancakes, and as with most dishes that we eat on a somewhat regular basis I love to try variations of the same thing - always looking for the next "family favorite" recipe! I wouldn't change anything about this recipe - except to double it next time. It made about 4 large pancakes, and with 3 full-sized humans and 1 pint-sized human they didn't last long! We enjoyed these as breakfast for dinner one night, and agreed they worked very nicely for dinner since they are on the savory side with the subtle flavor of peanut butter. I highly recommend using about a 50/50 ratio of maple syrup and jam combined, heated, and mixed to blend to serve atop these pancakes. It became an easily spreadable consistency and was delicious. These pancakes are so fluffy too - we really liked the texture and consistency these came out. Definitely a keeper, and we will make them again. My son wants to sandwich the jelly syrup in between two, and have a PB&J pancake breakfast sandwich on his birthday.

See all the delicious pancake recipes shared today:

Peanut Butter and Jelly Pancakes from Crunchy Creamy Sweet

1 cup all-purpose flour
2 TBS granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg, beaten
1/3 cup creamy peanut butter
your favorite jelly, warmed up or syrup

  1. Heat a griddle or a large nonstick skillet over a medium heat.
  2. In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda and salt).
  3. In another mixing bowl, whisk together the buttermilk, egg and peanut butter until well combined.
  4. Gently mix the wet into the dry until just combined - do not over mix.
  5. Spray your griddle with a cooking spray. Pour 1/4 cup of batter per pancake. The batter will be thick, so you can spread it a little to flatten if desired. Cook pancakes for about 3 minutes on each side, or until golden brown and cooked through.
  6. Repeat with the remaining batter.
  7. Serve with warmed up jelly or syrup (mixing about half jam / jelly, half maple syrup works great). Garnish with fresh fruit if desired. 


  1. Kids always love breakfast for dinner and so do I. These sound just awesome.

  2. What a fun idea, sounds great!

  3. These are so delicious with the jelly topping..yum.

  4. Oh I better my grandkids would love this one...well I love it too!! Great flavors here!!

  5. I cannot wait to try peanut butter pancakes. And using the jelly/syrup combo is a perfect topping. What a fun idea!

  6. Yum! I've wanted a pb&J sandwich lately, maybe I'll make it on top of a pancake instead.

  7. So good. We really love have breakfast for dinner and do it about once a month. These would be a fun addition.

  8. Yum! I love the idea of heating maple syrup and jam together. So perfect for topping these pancakes!


Post a Comment

Thanks for stopping by Making Miracles - I love to hear from my visitors, so please take a moment to say hello! :)

Popular Posts