Peanut Butter and Jelly Pancakes
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Peanut Butter and Jelly Pancakes take everything you love about a classic PB&J sandwich and turn it into a warm, fluffy pancake stack. These homemade pancakes are made with sourdough discard, layered with creamy peanut butter and blueberry jam, and finished with maple syrup for the ultimate breakfast or brunch recipe.
If you love fun pancake recipes, you may also want to try my Banana Pancakes with Peanut Butter and Bacon, Strawberry Shortcake Pancakes, Fluffy Banana Pancakes, or Gluten-Free Buttermilk Pancakes.
Pankcakes Every Weekend At My House
I love pancakes, but I especially love when they feel a little over the top in the best way. Peanut butter and jelly is already such a classic combo, so turning it into a pancake stack just makes sense. The sourdough discard gives the pancakes a little more flavor, the peanut butter makes them rich, and the blueberry jam adds that sweet berry layer that makes the whole stack feel fun and nostalgic.
What Are Peanut Butter and Jelly Pancakes?
Peanut Butter and Jelly Pancakes are homemade pancakes layered or topped with creamy peanut butter and jelly or jam. This version uses sourdough discard pancakes as the base, then layers them with peanut butter, blueberry jam, and maple syrup.
They taste like a warm breakfast version of a PB&J sandwich, but with soft pancakes instead of bread.
Why You’ll Love These Peanut Butter and Jelly Pancakes
- Soft fluffy homemade pancakes
- Great use for sourdough discard
- Peanut butter and blueberry jam in every bite
- Perfect for brunch or breakfast for dinner
- Kid-friendly and fun for weekends
- Easy to customize with different jams
- Can be made gluten free and dairy free T
- astes nostalgic but still feels homemade and special
Ingredients
- All-purpose flour or 1:1 gluten-free flour: Gives the pancakes structure while still keeping them soft.
- Baking soda and baking powder: Help the pancakes rise and stay fluffy.
- Kosher salt: Balances the sweetness.
- Sugar or honey granules: Adds sweetness to the pancakes.
- Sourdough discard starter: Adds flavor and helps create a soft pancake texture.
- Milk: Keeps the batter smooth and creamy.
- Avocado oil or coconut oil: Adds moisture and richness.
- Vanilla extract: Adds warmth and flavor.
- Egg: Helps bind the pancake batter together.
For Stacking
- Creamy peanut butter: Adds rich peanut butter flavor between every pancake layer.
- Blueberry jam: Gives the pancakes that classic PB&J flavor.
- Maple syrup: Optional, but really good over the top.
How To Make Peanut Butter and Jelly Pancakes
- In a medium bowl, whisk together the flour, baking soda, baking powder, kosher salt, and sugar.
- In another bowl, whisk together the sourdough discard, milk, oil, vanilla extract, and egg until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix. A few lumps are fine.
- Let the pancake batter rest for 10 minutes. This helps the pancakes cook up softer and fluffier.
- Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter or oil.
- Add about 1/4 cup of pancake batter to the skillet for each pancake.
- Cook for 3 to 5 minutes, or until bubbles form on the top and the edges begin to look set.
- Flip the pancakes and cook another 2 to 3 minutes until golden brown and cooked through.
- Repeat with the remaining batter.
- To build the pancake stack, spread peanut butter over one pancake, then spoon blueberry jam over the top.
- Add another pancake and repeat the layers until your stack is complete.
- Drizzle with maple syrup and serve warm.
Storage
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheat pancakes in the microwave, toaster oven, or skillet until warm.
- For the best texture, store the pancakes separately from the peanut butter and jam and assemble before serving.
- You can also freeze plain pancakes for up to 2 months.
Top Tips For The Best Peanut Butter and Jelly Pancakes
- Do not overmix the pancake batter or the pancakes can turn dense instead of fluffy.
- Letting the batter rest for 10 minutes helps create softer pancakes.
- Cook pancakes over medium-low heat so the centers cook through before the outside gets too dark.
- If the peanut butter feels too thick to spread, warm it slightly first.
- Blueberry jam, strawberry jam, grape jelly, or raspberry preserves all work well.
- Use a nonstick skillet or lightly greased griddle for easier flipping.
Peanut Butter and Jelly Pancakes
Equipment
- 1 large skillet or griddle
Ingredients
- 1 3/4 cups all-purpose flour (or 1:1 gluten-free flour)
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp kosher salt
- 2 1/2 tbsp sugar or honey granules
- 3/4 cup sourdough discard starter
- 1 1/2 cups milk
- 2 tbsp avocado oil (or coconut oil)
- 2 tsp vanilla extract
- 1 egg
For Stacking
- 1 cup creamy peanut butter
- 1 cup blueberry jam
- Maple syrup for serving
Instructions
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, kosher salt, and sugar. If using honey instead of sugar, add it with the wet ingredients instead.
- In a separate bowl, whisk together the sourdough discard, milk, avocado oil or coconut oil, vanilla extract, and egg until combined.
- Pour the wet ingredients into the dry ingredients.
- Stir just until the batter comes together. It is okay if the batter has a few small lumps. Do not overmix or the pancakes can turn dense.
- Let the batter rest for 10 minutes. This helps the pancakes cook up softer and fluffier.
- Heat a nonstick skillet or griddle over medium-low heat. Lightly grease with butter or oil.
- Add about 1/4 cup of batter per pancake to the skillet.
- Cook for 3 to 5 minutes, or until bubbles form on top and the edges begin to look set.
- Flip the pancakes and cook for another 2 to 3 minutes, or until golden and cooked through.
- Repeat with the remaining batter, lightly greasing the pan as needed.
- To build the pancake stack, place one pancake on a plate and spread a thin layer of peanut butter over the top.
- Spoon blueberry jam over the peanut butter.
- Add another pancake and repeat the peanut butter and jam layers.
- Continue stacking, then drizzle with maple syrup before serving.
Notes
- Do not overmix the pancake batter. A few lumps are normal.
- Letting the batter rest for 10 minutes helps the pancakes cook up softer.
- Keep the heat at medium-low so the pancakes cook through without getting too dark on the outside.
- If the peanut butter is too thick to spread, warm it slightly before layering.
- Blueberry jam, strawberry jam, grape jelly, or raspberry preserves all work.
- Use 1:1 gluten-free flour if you want to make the pancakes gluten free.
- Use dairy-free milk and oil if you want to make the pancakes dairy free.
- Leftover plain pancakes can be stored in the refrigerator for up to 3 days.
Nutrition
Frequently Asked Questions
Peanut Butter and Jelly Pancakes are fluffy pancakes layered or topped with creamy peanut butter and jelly or jam. This version uses homemade sourdough discard pancakes with blueberry jam and maple syrup.
Blueberry jam works really well in this recipe, but strawberry jam, raspberry preserves, grape jelly, or mixed berry jam are also great options.
A 1:1 gluten-free flour blend works well in place of regular flour for the pancakes.
Any milk can be used in the pancake batter, including dairy-free milk alternatives like oat milk, almond milk, or coconut milk.
Letting the batter rest for about 10 minutes helps the flour hydrate and gives the pancakes a softer, fluffier texture.
Once bubbles begin forming on the top and the edges start looking set, the pancakes are ready to flip.
Plain pancakes freeze really well. Let them cool completely, then freeze in a sealed container or freezer bag for up to 2 months.
Creamy peanut butter spreads the easiest between pancake layers, but crunchy peanut butter also works if you want more texture.
Sourdough discard adds flavor and helps create soft, fluffy pancakes without making them taste overly sour.
Sourdough discard is the portion of sourdough starter removed before feeding the starter with fresh flour and water. Instead of throwing it away, it can be used in recipes like pancakes, muffins, waffles, and quick breads to add flavor and softness.
Sourdough discard pancakes usually do not taste strongly sour. The discard adds flavor and helps create soft, fluffy pancakes without overpowering the peanut butter and jelly flavors.
