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.