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Hey everyone! These peanut butter jelly sandwich pancakes will definitely be a blast from the past for your weekend morning breakfast! Who can say no to that?
Peanut Butter and Jelly is a household staple for kids! I love a good old pb&j, though admittedly I haven't had one since I was a kid! I was inspired by these pancakes after purchasing some Chocolate Peanut Butter Pie Oreos, which are certainly delicious! I didn't include any in these pancakes but feel free to add some on top for even more peanut buttery goodness! Now I’m actually really curious to try out that combination…
I first tried this recipe by making a homemade jam with some butter, blueberries, and brown sugar. That homemade jam was delicious but to make this recipe a lot simpler I went out and purchased some jam! Also you would need a boatload of blueberries to make enough jam so that it's super saucy and delicious! But if you’re ambitious and have the time and ingredients to do it, then I highly recommend making your own jam!
As you know I simply adore my pancakes on the weekend. Having this childhood favorite really makes this weekend breakfast so much more special and homey. If you’re looking for more childhood classics in the form of pancakes, try these Chocolate Chip Cookie Pancakes with Creamy Milk Dip, Chocolate M&M Pancakes, and these Ultimate Chocolatey S’mores Pancakes!
All you need for these peanut butter jelly sandwich pancakes is some peanut butter in the batter. Not only does the peanut butter make the pancakes absolutely delicious, but it also helps them become super fluffy and soft!
Tools Needed
Ingredients for Peanut Butter Jelly Pancakes
For these peanut butter pancakes, you’ll need:
- Rolled oats: Blended to make oat flour. Alternatively you can use 1 Cup of all purpose flour instead.
- Egg: If you can’t have eggs, you can make a chia egg. However, I can’t guarantee the results will be exactly the same as I have never tried this myself.
- Baking powder: Baking powder is important in pancakes. This contributes to the bubbles forming while the pancakes are cooking, and helps to make pancakes light and fluffy.
- Honey: I always add it for sweetness in my pancakes!
- Jelly: I’m using blueberry jelly, but your favorite flavor will work!
- Peanut butter: For these pancakes, a natural, creamy peanut butter is best. This is what helps make the pancakes fluffy, and makes for a delicious sauce blended with the jam.
- Vanilla extract: A little goes a long way here in terms of adding lots of flavor in our batter!
- Butter: To add onto a pan when cooking the pancakes. Even if you’re using a non-stick pan, you still want some grease on the pan to ensure your pancakes won’t stick. I prefer butter because it adds some flavor to the pancakes.
How to Make Peanut Butter Pancakes
Making these peanut butter pancakes is fairly straightforward! It only takes a few steps to make the batter. Cooking the pancakes is a breeze!
Make the Batter
- Preheat your oven to 200°F. This step is always essential for me when making pancakes! While we’re cooking our pancakes, we want to keep the cooked pancakes warm. When each pancake has finished cooking, transfer it onto a baking tray and add it to the oven while you cook the remaining pancakes.
- Mix your ingredients. First, add all the dry ingredients into a large bowl. Either by hand or using a stand mixer, begin whisking these ingredients together.
- Mix your wet ingredients. If whisking by hand, in a separate bowl, combine your wet ingredients together. If you’re using a stand mixer, add the wet ingredients into the dry mixture.
- Mix in the dry and wet ingredients. Keep adding the wet mixture while whisking until you have a thick but runny batter.
Cook Your Pancakes
- Heat a pan on medium heat. When the pan is hot, add some butter or non-stick cooking spray.
- Scoop batter onto the pan. I find using a 1/4 cup measuring cup really helps get that perfect portion.
- Cook until you see bubbles begin to form on the surface. This will take about 1-2 minutes. Flip and cook for an additional 1-2 minutes.
- Transfer the cooked pancake onto a baking tray. Then, put the baking tray in the oven and repeat steps 2-4 for the remaining batter.
- Begin layering the pancakes when all pancakes have cooked.
Layering the Pancakes
It’s time for the fun part! Here’s how to complete your stack:
- Place one pancake on a plate and spoon out a bit of jelly. Gently spread it using circular motions.
- Stack another pancake and repeat until you’ve reached the top pancake.
- When you’ve reached the top pancake, add more jelly as desired and more peanut butter. Serve hot and enjoy!
Frequently Asked Questions
How do you get peanut butter flavor into the pancakes?▼
Smooth peanut butter — about 2 tablespoons — is whisked right into the batter with the wet ingredients, so the PB flavor is baked into every pancake. Then more goes on at the end, along with the jelly, for that full PB&J hit.
What jelly should I use?▼
The recipe is built around blueberry jelly (about 6 tablespoons), spooned between the stacked pancakes. Any jam or jelly you love — strawberry, raspberry, grape — works just as well, so use your favorite.
How do I layer them like a PB&J?▼
Stack the cooked pancakes with a spoonful of jelly between each layer, then finish the top with extra jelly and a little peanut butter. It turns the classic sandwich into a warm, stackable breakfast.
How do I keep the pancakes warm while cooking?▼
Preheat your oven to 200°F and transfer each finished pancake there on a baking sheet as you go. The whole stack stays warm and soft while you work through the rest of the batter.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Fluffy pancakes stuffed with creamy peanut butter and sweet jelly make this PB&J sandwich pancake recipe a fun, irresistible twist on a classic. Perfect for breakfast or brunch any day.
Stovetop
Rate this recipe ✦
10 min
Prep
10 min
Cook
20 min
Total
6
pancakes
easy
Level
Ingredients
Ingredients
Tap any quantity to scale
For the pancakes
Instructions
- 1
Preheat the oven to 200°F.
Preheat the oven to 200°F (93°C).
- 2
In a large mixing bowl, add the dry ingredients together - flour/oat flour and baking powder. In a separate bowl, mix together the wet ingredients - water/milk, egg, honey, vanilla extract and peanut butter.
In a large mixing bowl, add the dry ingredients together - flour/oat flour and baking powder. In a separate bowl, mix together the wet ingredients - water/milk, egg, honey, vanilla extract and peanut butter.
- 3
Add the wet ingredients to the dry and begin whisking using either a whisk or a stand mixer, until you get a thick but creamy pancake batter.
Add the wet ingredients to the dry and begin whisking using either a whisk or a stand mixer, until you get a thick but creamy pancake batter.
- 4
Heat a pan to medium heat. Add a bit of butter and scoop out about ¼ cup of pancake batter onto the pan. Cook for about a minute or two, until the pancakes start forming bubbles.
Heat a pan to medium heat. Add a bit of butter and scoop out about ¼ cup of pancake batter onto the pan. Cook for about a minute or two, until the pancakes start forming bubbles.
- 5
Then flip the pancake to cook the other side. Once both sides are cooked, transfer the pancake onto a baking sheet and to keep it warm in the oven. Repeat these steps for the remaining batter.
Then flip the pancake to cook the other side. Once both sides are cooked, transfer the pancake onto a baking sheet and to keep it warm in the oven. Repeat these steps for the remaining batter.
- 6
When all the pancakes have cooked, place one pancake on a plate and spoon on a bit of jelly. Stack on another pancake and repeat until you've coated the top pancake. Top with extra jelly if you like and peanut butter. Serve hot and enjoy:)
When all the pancakes have cooked, place one pancake on a plate and spoon on a bit of jelly. Stack on another pancake and repeat until you've coated the top pancake. Top with extra jelly if you like and peanut butter. Serve hot and enjoy:)
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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