Peanut Butter and Jelly Pancakes

Ditch the sandwich bread and stuff your PB & J into warm and buttery pancakes instead.


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup plus 2 tablespoons milk
  • 2 tablespoons melted butter
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons creamy peanut butter
  • 6 tablespoons grape jelly
  • Butter for pan


  1. In a bowl combine the flour, baking powder, sugar, and salt.
  2. In another bowl combine the egg, milk, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry and whisk to combine until there are no longer lumps. Be careful not to over mix.
  4. Melt some butter in a nonstick pan on medium heat. Pour a small ladle (about 2-3 tablespoons) of pancake batter into the pan. Once bubbles begin to appear, turn the heat down to medium-low and then gently spoon one tablespoon of peanut butter and one tablespoon of jelly in the center. Immediately ladle more batter on the side to make a second pancake. Once small bubbles begin to form on the second pancake, quickly flip it onto the other pancake. Press the edges with a spatula to seal. Flip to brown on both sides. Continue with the rest of the pancakes.