Peanut Butter and Jelly Pancakes

Peanut Butter and Jelly Pancakes

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If you like peanut butter and jelly, you’re going to love these peanut butter and jelly pancakes. They are so much fun to make and are the perfect weekend breakfast treat or even dessert. They are made with homemade raspberry chia jam, with real peanut butter, and are vegan too!

peanut butter and jelly pancakes on a plate

What you will need

Raspberry Chia Jam Ingredients

  • 1 1/2 cups raspberries (fresh or frozen)
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla
  • 1 1/2 tbsp chia seeds

(If you don’t feel like making the filling from scratch, you can also use store-bought jelly)

Peanut Butter Pancakes Ingredients

  • 1/2 cup flour
  • 1/4 cup peanut butter
  • 1 tbsp sugar
  • 1/2 tbsp baking powder
  • 3/4 cup dairy-free milk
  • 1 tbsp coconut oil
flour in a measuring cup
peanut butter in a measuring cup
coconut sugar in a measuring cup
baking powder in a measuring cup
dairy free milk in a measuring cup
melted coconut oil in a measuring cup

How to make the PB & J pancakes

Raspberry Filling Directions

  • To create your raspberry jelly filling, start by mashing up your raspberries with a potato masher or fork.
  • Add them to a pan along with the maple syrup, and vanilla and cook over medium heat for 5-7 minutes.
  • Remove the mashed raspberries from the heat and add them to a jar. Stir in the chia seeds.
  • Refrigerate the chia jam for 3-4 hours, until the jam has thickened.
  • Cover a baking sheet with parchment paper and create about 5 dollops of jam.
  • Spread the jam into flat discs (see photos). Then freeze them for about an hour.
jelly dollops on baking tray

Peanut Butter Pancake Directions

  • To create the pancake batter, combine all of the pancake ingredients in a large bowl.
  • To create the stuffed PB & J pancakes, add 1-2 tablespoons of batter to a pan over low heat and use a spoon to spread into a thin pancake.
pancake on a pan
  • Add the frozen raspberry jam filling on top of the pancake.
jelly on a pan over a pancake
  • Then add another few tablespoons of batter on top of the jam and use a spoon to make sure the raspberry filling is completely covered by batter.
batter on a pan

*Note: it helps if you make these pancakes thin and cook on low heat to ensure that they cook all the way through.

  • Cook the pancake until the bottom has cooked all the way through and *carefully* flip.
flipping a pancake
  • Stack all of your pancakes and top them with more raspberry chia filling or fresh raspberries and maple syrup😋

Video

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peanut butter and jelly pancakes on a plate

Peanut Butter and Jelly Pancakes Recipe

These peanut butter and jelly pancakes are made with real peanut butter and homemade raspberry jam. They are vegan and so much fun to make.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Breakfast
Cuisine American
Servings 5 pancakes
Calories 215 kcal

Ingredients
  

Pancake Ingredients

  • 1/2 cup flour
  • 1/4 cup peanut butter
  • 1 tbsp sugar
  • 1/2 tbsp baking powder
  • 3/4 cup dairy-free milk
  • 1 tbsp coconut oil

Raspberry Chia Filling Ingredients

  • 1 1/2 cups raspberries fresh or frozen
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla
  • 1 1/2 tbsp chia seeds
  • If you don’t feel like making the filling from scratch, you can also use store-bought jelly

Instructions
 

Raspberry Filling

  • To create your raspberry jelly filling, start by mashing up your raspberries with a potato masher or fork.
  • Add them to a pan along with the maple syrup, and vanilla and cook over medium heat for 5-7 minutes.
  • Remove the mashed raspberries from the heat and add them to a jar. Stir in the chia seeds.
  • Refrigerate the chia jam for 3-4 hours, until the jam has thickened.
  • Cover a baking sheet with parchment paper and create about 5 dollops of jam.
  • Spread the jam into flat discs (see photos).
  • Then freeze them for about an hour.

Pancakes

  • To create the pancake batter, combine all of the pancake ingredients in a large bowl.
  • To create the stuffed PB & J pancakes, add 1-2 tablespoons of batter to a pan over low heat and use a spoon to spread into a thin pancake.
  • Add the frozen raspberry jam filling on top of the pancake.
  • Then add another few tablespoons of batter on top of the jam and use a spoon to make sure the raspberry filling is completely covered by batter.
  • *Note: it helps if you make these pancakes thin and cook on low heat to ensure that they cook all the way through. Cook the pancake until the bottom has cooked all the way through and *carefully* flip.
  • Stack all of your pancakes and top them with more raspberry chia filling or fresh raspberries and maple syrup.

Video

Nutrition

Calories: 215kcalCarbohydrates: 24gProtein: 7gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 206mgPotassium: 256mgFiber: 6gSugar: 9gVitamin A: 154IUVitamin C: 12mgCalcium: 166mgIron: 2mg
Keyword peanut butter and jelly pancakes
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