Hi, y’all! Wanna learn a fun and easy twist on breakfast pancakes? Something perfect to make these back-to-school mornings a little different and fun?
Friends, I give you:
Well, here’s how it’s done:
Pull together pancake batter (I go simple on this and buy the Shake ‘n Pour kind), creamy peanut butter (not sure how crunchy would do here) and jelly (I like red raspberry, but grape or strawberry would be yummy too!)
After adding water and giving your pancake mix a sufficient shake, add one good-sized dollop of peanut butter to the mix. No exact formula here – add or subtract depending on how peanut-buttery you want your pancakes to be. (And surprisingly, auto-correct had no problem with me writing “peanut buttery”. Awesome!)
Now make your pancakes like you normally would. I usually add enough water for my mix to be on the thin side, but that’s just because I like a lot of flat pancakes. You can make yours however you like. (‘Cause I’m friendly like that.)
See the peanut butter lumps? That’s okay, it’s not going to blend in perfectly unless you warm it before you add it to the mix (which is totally an option!).
And as they are made, just stack them up. (Don’t worry, I’ve never tried to tackle a stack of pancakes this size all by myself. Though pancakes do sound really good right now…)
Now, while the pancakes look good there, they look GREAT when you add a dollop of jelly on top instead of syrup. (I’ve gotten away with saying “dollop” twice in this post! Excellent!) Or – even better – use fresh fruit!
And there you have them! Peanut butter and jelly pancakes! And they didn’t even take much more time than making regular pancakes.
YUM! ever had pumpkin pancakes? :)
No – but that sounds very fallish! I’m not a huge pumpkin-eater, but I know Ry would probably dig those!
I was JUST going to sing the praises of pumpkin pancakes, too. They are so rad, especially if you have REAL maple syrup. Or whipping cream. Oh, geez, excuse the drool. (Although these pb&j would be right up my family’s alley. Steve never has pancakes without generous portions of pb. Never thought to put it *inside* the pancakes.)
(“Oh, the files are IN the computer!”)
Also. How can you not be a pumpkin-eater? We probably can’t be friends anymore. I’m orange all fall and winter long.
If you visit Joy the Baker’s blog… please try the buttermilk chocolate chip pancakes. You will never think of “shake and pour” again!!! I make them one day and then freeze them to reheat later on… I have added chocolate chips (my son’s favorite), strawberries, blackberries…. anything you like. But I will warn you, once you try them you will NEVER go back!
Those look delicious! I will have to try those at work sometime. I am a nanny for a family with three children, and the three-year-old has been begging to eat PB&J for every meal lately!
HA! Funny, we just had purple and blue pancakes the other evening. I just used food coloring, but certainly could add fruit. We like to add chocolate chips too ;) since mu daughter is allergic to peanut butter, Iw ill have to only dream about how yummy these are!
I use peanut butter chips in mine. They melt right in and spread out evenly through the pancakes :) I’ve never thought of adding jelly though, or fruit with them. I’ve done fruit on plain pancakes, and bananas on chocolate chip pancakes (my favorite combo).
Wow- yum…peanut butter is my favorite, which begs the question, why have I never thought of this? Well thanks for thinking of it for me. Yay for yumminess
Why hadn’t I ever thought of that. Such a great idea! Thanks for sharing. :)
Yumm! So getting some of that Bisquick pancake batter. My chef husband may laugh at me for that one… but easy is always better in the morning.