Over the years I’ve experimented with peanut butter and jelly in many forms—peanut butter and jelly waffles, PB&J milkshakes, peanut butter and jelly donut sandwiches and even PB&J ice cream sandwiches. One thing I hadn’t made until now was pancakes. Today that changes: peanut butter pancakes topped with a bright strawberry “jelly” syrup. Pour some orange juice, grab a crossword (or your phone), and let’s make breakfast.
Here’s what you’ll need to make peanut butter and jelly pancakes at home.
Peanut butter pancakes ingredients
- 1 1/2 cups whole milk
- 1 egg
- 1/4 cup creamy peanut butter
- 1 1/2 cups all-purpose flour
- 2 tablespoons light brown sugar
- 1 teaspoon baking powder
- Pinch of salt
- Unsalted butter for cooking
Strawberry syrup ingredients
- 2 1/2 cups fresh strawberries, hulled and sliced
- 1/4 cup honey
- 1 1/2 tablespoons light brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- Pinch of salt
Instructions
Start with the strawberry syrup. Place the sliced strawberries, honey, brown sugar and a pinch of salt into a medium saucepan over low heat. Stir gently and let the mixture begin to warm and release juices.
In a small bowl, dissolve the cornstarch in the water, then pour this slurry into the saucepan. Stir well and allow the mixture to simmer on low for about 15–20 minutes, stirring occasionally, until it thickens to a syrupy consistency. Remove from heat and let cool, then refrigerate while you make the pancakes.
For the pancakes, whisk together the milk, egg and peanut butter in a small bowl until smooth. In a separate medium bowl, combine the flour, light brown sugar, baking powder and a pinch of salt. Pour the wet ingredients into the dry ingredients and whisk until just combined and smooth. Avoid overmixing.
Heat a nonstick skillet or griddle over medium heat and melt about 1 tablespoon of butter. Using a 1/4-cup measure, pour batter onto the hot surface; swirl slightly if needed to form rounds. Cook until bubbles appear on the surface and the edges look set, then flip and cook the other side until golden brown. Repeat until all the batter is used.
Makes about 10 regular-sized pancakes.
Recipe by Anissa Saxton
Photography by Amelia Tatnall Lawrence
Will you give these peanut butter and jelly pancakes a try? And an important question: are you a pancakes or waffles person? I’m a little bit of both, but I’d love to hear which you prefer.