Peanut Butter Stuffed Pancakes With Jelly Syrup
These peanut butter stuffed pancakes are a fun PB&J-inspired breakfast that your whole family will love! Fluffy buttermilk pancakes are filled with creamy peanut butter, then topped with a syrupy jelly sauce.
Peanut butter and jelly sandwiches are a lunchtime staple, but what if you could transform the PB&J into a pancake breakfast? We don’t mean our peanut butter pancakes or even our healthy peanut butter breakfast cookies! Instead, let us introduce you to these peanut butter stuffed pancakes. With jelly syrup.
We took a classic buttermilk pancake batter, put creamy peanut butter in the middle, then added grape jelly sauce to the top. Every bite is bursting with that signature PB&J flavor. Sweet, salty, nutty, fruity—plus fluffy pancake goodness!
About this peanut butter stuffed pancake recipe
The peanut butter stuffed pancakes take a little prep work, but it’s nothing too labor intensive. If you’ve tried our Nutella stuffed pancakes, you’ll be a pro at making these, since they follow a similar process. To keep the peanut butter from melting into the batter, it needs to be portioned and frozen the night before. It will warm up as the pancakes cook on the griddle, so by the time they’re done, the peanut butter will be creamy and perfect!
There’s also a bit of finessing involved when forming and flipping the pancakes—again, nothing too difficult, but this is definitely more of a weekend breakfast than something to whip up on a weekday morning.
What you need
For the pancakes
- Filling: Egg, smooth peanut butter
- Wet ingredients: Egg, melted butter, buttermilk (here’s how to make your own buttermilk), vanilla extract
- Dry ingredients: All-purpose flour, granulated sugar, baking powder, salt
For the jelly syrup
- Grape jelly, water, cornstarch
Note: You can use strawberry jelly or any other flavor you like. Alternatively, you can skip the jelly syrup recipe and make strawberry sauce instead, or simply spread your favorite fruit jam on top of the pancakes before serving.
How to make them
Make the peanut butter filling. Whisk 1 egg into the peanut butter. Spoon 8 tablespoon-sized portions of the peanut butter mixture onto a parchment-lined baking sheet and spread each into a thin circle, about 2 inches in diameter. Place the baking sheet in the freezer.
Tip: You’ll need to make the peanut butter discs several hours ahead of time, so if you’re planning on a pancake breakfast, make them the night before.
Prepare. Preheat a griddle pan to 375ºF or set a nonstick skillet over medium-low heat.
Tip: Don’t take the peanut butter discs out of the freezer yet! They’ll melt quickly, so leave the sheet pan in the freezer and take out the discs as you make the pancakes.
Make the pancake batter. Whisk together the melted butter and the remaining egg, followed by the buttermilk and vanilla. Then, whisk in the dry ingredients and let the batter sit for 5 minutes.
Cook the pancakes. Spoon ¼ cup of batter onto the griddle.
Place a peanut butter disc on top, then cover it with 2 tablespoons of batter.
Cook for about 4 minutes, or until the bottom of the pancake is golden brown, then flip and cook the other side for another 4 minutes. Repeat with the remaining batter and discs.
Tip: Be sure to work quickly here! Put the discs onto the batter and then cover the discs right away. Then, before flipping, be sure the pancake is fairly solid and cooked through, or the disc will slide off.
Make the jelly syrup and serve. Heat the jelly in a small saucepan set over medium-low until it comes to a simmer. In a small bowl or measuring cup, whisk the cornstarch and water, then add this slurry to the jelly. Cook for 2 to 3 minutes, or until the sauce is thickened.
Serve each pancake with about 1 ½ tablespoons of the grape jelly syrup.
Tip: Don’t start the jelly syrup until the pancakes are almost done cooking; it will begin to thicken once it’s taken off the heat.
The answer to this question depends on the filling you have in mind! For this recipe, we freeze the peanut butter to keep it from melting and mixing in with the pancake batter. If you’re using a solid filling instead, like chocolate, fruit, or bacon, you’ll simply place the filling over the middle of the pancake batter, then ladle more batter over the top.
Yes, peanut butter is a healthy addition to any diet. It’s a great source of protein, magnesium, and a number of other important nutrients.
Jam is made with mashed fruit, while jelly is made with strained fruit juice.
How to make these peanut butter stuffed pancakes your own
You’ll love these peanut butter stuffed pancakes as-is, but if you want to customize the recipe, here are a few ideas!
- Make Elvis pancakes. Skip the jelly and add caramelized bananas and bacon to the top.
- Add some chocolate. Stir mini chocolate chips into the peanut butter filling before freezing. If you really want to go all out, top the pancakes with chocolate syrup and whipped cream.
- Make them nut-free. Swap the peanut butter for sunflower seed butter.
Make Ahead Ideas
You can make peanut butter stuffed pancakes ahead of time and store them in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
The peanut butter filling can also be made in advance; once the discs are frozen through, place them in an airtight container or freezer bag and keep them in the freezer for up to 3 months.
Peanut butter stuffed pancakes can be frozen in an airtight storage container or a freezer bag with parchment paper between the layers to keep the pancakes from sticking.
Microwave peanut butter stuffed pancakes until they’re warmed through, or place them on a sheet pan, cover it with foil to keep them from drying out, and heat them in a 350ºF oven for about 10 minutes.
If you’re reheating pancakes from frozen, add a few more minutes to the cooking time.
More peanut butter breakfast recipes
- Double Chocolate Peanut Butter Pancakes
- Peanut Butter Banana Pancakes – Whole Wheat
- Chocolate Peanut Butter Pancakes
Get the Recipe: Peanut Butter Stuffed Pancakes with Jelly Syrup
- ½ cup smooth peanut butter
- 2 eggs, divided
- 2 tablespoon butter, melted
- 1 ¼ cup buttermilk
- ½ teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- Dash of salt
- ½ cup grape jelly
- ¼ cup water
- 1 tablespoon cornstarch
For the Peanut Butter Discs
- Several hours before you plan on making the pancakes, prep the peanut butter discs. If you’re making the pancakes in the morning, you can do this the night before.
- Line a baking sheet with parchment or wax paper. Whisk 1 egg into the peanut butter. Spoon approximately 1 tablespoon of the mixture onto the parchment (it should make 8 discs). Spread in a thin circle, about 2” in diameter.
- Freeze until solid.
For the Pancakes
- When you're ready to make the pancakes, preheat a griddle pan to 375ºF or a nonstick pan over medium-low heat.
- Whisk together the melted butter and 1 egg. Then whisk in the buttermilk and vanilla.
- Add in the flour, sugar, baking powder, and dash of salt. Whisk until smooth. Allow the batter to sit for 5 minutes.
- Spoon ¼ cup batter onto the griddle. Add a peanut butter disc to the top and then add about 2 tablespoons batter to cover the peanut butter disc. Cook until the bottom is a golden brown and cooked most of the way through (about 4 minutes). Then flip and cook the second side until it, too, is a golden brown (about 4 minutes).
- Repeat for remaining batter and discs.
For the Jelly Syrup
- In a small saucepan, heat the jelly over medium-low and bring to a simmer. In a small bowl or measuring cup, whisk together cornstarch and water. When jelly is simmering, whisk in cornstarch and water mixture. Continue to simmer for 2-3 minutes or until slightly thickened and no longer cloudy looking. Remove from heat and let cool slightly, but serve warm.
- Keep the peanut butter discs in the freezer in between cooking batches as they defrost very quickly!
- Makes 8 pancakes. Serve each pancake with about 1 ½ tablespoons grape jelly syrup.
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