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Peanut Butter & Jelly Pancakes

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New Media Publishing

30 mins total
0 mins prep

768 calories/serving

Recipe Filed Under
Peanut Butter, Vegetarian, Kid-Friendly

Provided By: Adeena Sussman

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Ingredients

Serves:

PANCAKES:

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

3 tablespoons sugar

1/2 teaspoon salt

2 eggs, beaten

2 1/2 cups shaken buttermilk, plus more for loosening batter if necessary

2 tablespoons butter, melted and slightly cooled

1/3 cup crunchy peanut butter

1 cup raspberry or strawberry preserves

Directions

Sift together the flour, baking powder, baking soda, sugar and salt in a large bowl. Whisk together the eggs, buttermilk and melted butter. Combine the wet and dry ingredients and whisk until just combined (batter will be slightly lumpy).

To Basic Buttermilk recipe add 1/3 cup crunchy peanut butter, 1/4 cup additional buttermilk and 1 tablespoon sugar. Melt 1 cup raspberry or strawberry preserves in a small saucepan and keep warm over very low heat.

Heat a griddle or cast-iron skillet over medium-high heat and brush griddle with additional melted butter. Measure out pancake batter 1/3 cup at a time and pour in batches into griddle or skillet Cook until edges brown and bubbles form around edges and center of pancakes, 2-3 minutes per side. Flip and continue cooking.

Serve pancakes with melted preserves.

Note: If batter becomes too thick, loosen with additional buttermilk, adding 1 tablespoon at a time, If you like sweeter pancakes, add an additional tablespoon of sugar to the batter.

Note: You can also add ½ cup mini chocolate chips to Peanut Butter Pancake batter for peanut butter & chocolate pancakes.

Nutrition Facts

Per Single Serving / Serves 4 Total
Calories	768		Calories from fat	180
Total Fat	20gm	31%	Saturated Fat	7gm	35%
Cholesterol	117mg	39%	Sodium	1169mg	49%
Total Carbohydrates	125gm	42%	Fiber	4gm	16%
Sugars	57gm		Protein	20gm
Vitamin A		3%	Vitamin C		14%
Calcium		36%	Iron		25%