Pbj Pancakes Recipes

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PB&J PANCAKES



PB&J Pancakes image

Peanut butter and jelly for breakfast? Absolutely, with our delicious PB&J pancakes that are ready for syrup in just 20 minutes.

Provided by Paula Jones

Categories     Breakfast

Time 20m

Yield 14

Number Of Ingredients 8

2 cups Original Bisquick™ mix
1 cup milk
1 tablespoon sugar
2 eggs
1/2 cup creamy peanut butter
1 cup jelly
2 teaspoons cornstarch
2 tablespoons water

Steps:

  • In medium bowl, stir together Bisquick mix, milk, sugar and eggs. Add peanut butter; stir until combined.
  • Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 3 minutes or until edges are dry and bubbles form on top. Turn; cook other side until golden brown.
  • Meanwhile, in small saucepan, heat jelly over low heat. In small bowl, mix cornstarch and water; add to jelly and stir until smooth.
  • Serve pancakes with jelly syrup.

Nutrition Facts : ServingSize 1 Serving

PB AND J PANCAKES



PB and J Pancakes image

Leftover pancakes can be frozen and used to make these tasty on-the-go breakfast sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes 4 sandwiches

Number Of Ingredients 4

1/2 recipe Old-Fashioned Pancakes
Crunchy peanut butter
Fruit jam
Aluminum foil

Steps:

  • Spread crunchy peanut butter on 4 pancakes. Spread jam on 4 other pancakes. Top peanut butter pancakes with jam pancakes to make a sandwich. Wrap each sandwich in foil for a breakfast on the go!

PB AND J PANCAKES



PB and J Pancakes image

Provided by Sunny Anderson

Time 35m

Yield about 12 pancakes

Number Of Ingredients 14

1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg
1 cup plus 2 tablespoons milk, plus extra if needed to thin
1/2 cup creamy peanut butter, melted
2 tablespoons oil
4 tablespoons butter
Blackberry Syrup, recipe follows
2 pints fresh blackberries
3/4 cup sugar
1 cup water
1 lemon, zested

Steps:

  • Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter. Serve pancakes with Blackberry Syrup.
  • In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.

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