School is out and it’s all about summer fun. What is more fun than a stack of fully loaded pancakes? This Gluten Free Loaded Peanut Butter and Jelly Pancake Stack will have your kids’ eyes as wide as their plates.
I love pancakes. It’s fun to experiment with and come up with new ideas such as my Gluten Free Turtle Sundae Brownie Pancakes. I also think they’re the perfect food any time of day. Whether you’re looking to switch up breakfast for dinner or try something new for brunch, these pancakes will become a new favorite.
A Well-Stocked Pantry
There are a few go-to pantry staples that make creating dishes such as this Gluten Free Loaded Peanut Butter and Jelly Pancake Stack effortless. Whether you’re Gluten Free and Dairy Free or not, a well-stocked pantry makes pulling together fun and delicious meals easy.
One of my favorite pantry staples is Josie’s Best. All of their mixes are top 8 allergen free making them accessible to everyone while always being delectable. For this recipe I used The Pancake. They even have a recipe to make the pancakes both vegan and Dairy Free. I like to use oat milk when making mine, but use your favorite dairy alternative.
These pancakes are all about the sticky jelly and creamy, luscious peanut butter. Not only does the peanut butter get drizzled in-between each layer, it also packs flavor in every bite of the pancakes themselves.
For the jelly component of this recipe I love using blueberry jam. It brings all of the summertime vibes and is that perfect balance of sweet and a little tart with a ton of texture.
How to Make a Gluten Free Peanut Butter and Jelly Pancake Stack
With just a few basic ingredients and 20 minutes, breakfast, brunch, or breakfast for dinner will never be the same again.
Time needed: 25 minutes
Get out the jars of peanut butter and jelly, and let’s stack up some pancakes!
- Mix it Up
Mix your favorite Gluten Free pancake mix according to the package directions with the addition of 1/2 cup peanut butter.
- Heat it Up
Heat up your griddle or a large skillet on medium heat. Cook the pancakes 3-4 minutes per side. You will begin to see bubble form. Once you see the bubbles, flip them so each side is golden brown.
- Stack it Up
To build your pancake stack, layer peanut butter and jelly between each layer. While it’s totally optional, let’s take these over the top and drizzle on a little maple syrup at the end.
With so many allergens and food sensitivities, I am always looking for ways to make my recipes accessible to everyone. If you or one of your friends or family have a tree nut allergy, the peanut butter in this recipe can be replaced with sunflower seed butter.
In addition to providing its own unique flavor that is a great swap for peanut butter, sunflower seed butter also offers up additional nutrients. It’s rich in protein, vitamin E, fiber, zinc, and iron.
You can also swap out the blueberry jam also for your favorite jelly or preserves. Have fun trying different combinations!
Tips for the Perfect Pancakes
There is nothing like sinking your fork into a mile high stack of pillowy pancakes. Perfectly crisp on the outside and airy inside, they’re a food group unto themselves. Whether you’re making homemade pancakes from scratch or using your favorite Gluten Free mix, here are some top tips to make the best pancakes.
- Don’t Overmix the batter! – It’s better to have a few lumps in your batter than it is to over mix. Overmixing your batter will create a tough and chewy pancake instead of a tender and airy bite.
- Let your batter rest. – After mixing up your pancake batter, allow it to rest for at least ten minutes. This will let it relax, giving you that tender bite.
- Make sure your pan is fully heated – A hot pan or griddle equals happy pancakes. Make sure your griddle or skillet is fully heated. This will give you that golden brown exterior and prevent the pancakes from spreading out and being too thin as the heat helps cause them to puff.
- Don’t scorch your pancakes! – You want a hot pan to cause that puff, but you don’t want your pan or griddle so hot that the exterior of your pancakes burn before the interior has a chance to cook. Maple syrup makes everything better, but not burnt pancakes.
- Grease your griddle or skillet. – Make sure that you use either melted Dairy Free butter or nonstick spray on your pan or griddle before adding your batter. Even if you’re using a nonstick pan, this helps the to easily release.
- Measure your batter. – Use a ladle or squirt bottle to easily and evenly distribute your batter. Cooking consistent sized pancakes at the same time makes it easier to manage.
- Don’t overcrowd your pan or griddle. – It’s better to make your pancakes in batches than it is to try and make too many at one time. Not only does the batter drop the temperature of the hot surface, but you also risk them running together. Plus, they’re easier to flip when they’re more spread out.
- Flip Once – Be careful of over flipping your pancakes. The first side may cook a little longer than the second side and that’s okay. How do you know when to flip your pancakes? Watch for bubbles. You will see bubbles begin to form both on the outside edges of the pancakes and also in the middle. Gently ease your spatula under the cake, and then flip with confidence.
- The first pancake is never perfect. – If your first pancake isn’t Instagram worthy, this isn’t a big deal! Crepes and pancakes have an unwritten rule, the first one might look a little wonky. This is a great way to gauge the heat of your pan or griddle, if you have enough grease, and how long to let your pancakes cook.
Gluten Free Loaded Peanut Butter and Jelly Pancake Stack
- 1 Mixing Bowl
- 1 large skillet or griddle
- Gluten Free pancake mix, prepared according to package directions, with the addition of 1/2 peanut butter
- 1 cup creamy peanut butter
- 1 cup blueberry jam
- maple syrup for serving
- Prepare pancakes according to the package directions, with the addition of 1/2 cup creamy peanut butter.
- Heat a large skillet or griddle over medium heat. Add Dairy Free butter.
- Add your pancake batter to the heated skillet. Allow the first side to cook 3-4 minutes. You will see little bubbles begin to form. Flip the pancakes.
- Allow the second side to cook 3-4 minutes, or until golden brown.
- To build your peanut butter and jelly pancake stack spread peanut butter on a pancake, and then add jelly. Continue stacking your pancakes, and then top with syrup.