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!
As a vegan, I am always looking for fun, protein packed meals. These peanut butter and jelly pancakes combine the sweetness of the fruit and maple syrup along with the protein and nutrients of the chia seeds and the peanut butter to create the perfect breakfast!
What you will need
Raspberry Chia Jam Ingredients
Homemade raspberry chia jam is super easy to make, but if you don’t feel like making the filling from scratch you can use your favorite store-bought jelly!
- raspberries– you can use either fresh or frozen raspberries.
- maple syrup
- vanilla– I like to use vanilla in this for a little extra flavor.
- chia seeds– chia seeds will make the jam a thicker texture. If you don’t have chia seeds, you can leave them out and freeze your jam disks longer.
Peanut Butter Pancakes Ingredients
- flour– I like using whole wheat flour but all purpose flour will do if you have that on hand. Feel free to swap out for a gluten free flour to make these gluten free.
- peanut butter– use your favorite nut butter here.
- sugar– I used coconut sugar but you can use your preferred sugar.
- baking powder– this helps the pancakes rise.
- dairy-free milk– any dairy free milk will do great.
- coconut oil– I used melted coconut oil which lends a nice flavor.
How to make the peanut butter and jelly 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.
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.
- 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😋
Tips & Tricks
- Since these pancakes are stuffed with a layer of raspberry jam, it is important to keep your pancakes pretty thin. You will also want to cook it at a low temperature for a longer time than you would a normal pancake to ensure everything is cooked through and that jam gets nice and warm.
- Use a non stick pan for these pancakes and coat the pan with a little bit of oil spray so that they are easier to flip.
- I used raspberries but you can use any berry you want in the jam! Try it with strawberries or blueberries or even a mixture of them all and it would still be delicious.
- If you don’t have chia seeds on hand, you can leave them out. The chia seeds will help make the jam a thicker texture, so you might have to freeze the jam disks for a little bit longer.
- Feel free to use any nut butter that you like if you do not want to use peanut butter!
If you don’t end up eating all of these, you can store them in an airtight container in the fridge for up to 5 days. When you are ready to reheat them, pop them in a pan for a few minutes until heated through. You can also freeze your pancakes and thaw them when you are ready to use them.
The key to making fluffy pancakes is to not over mix your batter. Once you add all of your ingredients, mix them only until just combined.
You can absolutely make your pancakes gluten free! Instead of whole wheat flour, you can use your favorite gluten free baking flour. Keep in mind that using gluten free flour will result in a less fluffy pancake.
Video
If you liked these peanut butter and jelly pancakes, you might also like:
- peanut butter and jelly sandwich cookies
- raspberry oatmeal bars
- peanut butter toast with caramelized bananas
Peanut Butter and Jelly Pancakes Recipe
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.
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