Fact: Most of us lived on peanut butter and jelly growing up. One bite brings back your sweetest childhood memories: scraped knees, cartoons before sunrise, building forts and castles, playing hopscotch, and avoiding cooties—the best of the best. Pay homage to the OG peanut-butter-and jelly sandwich and create a badass pancake with a side of nostalgia. Add the peanut butter to your flapjack batter (instant is fine) and top each cake with warm jelly and a dollop of peanut butter whipped cream. Sprinkle some chopped peanuts on top for an extra grown-up touch.
Peanut Butter And Jelly Pancakes
1 (10.6 ounce) bottle of Bisquick Shake 'n Pour Buttermilk Pancake Mix
½ cup PB2 powdered peanut butter
1 cup jelly (use whatever flavor you have in the fridge)
8 ounce heavy whipping cream
1 tablespoon sugar
½ teaspoon vanilla extract
½ cup roasted and salted peanuts, chopped
How to Make It
For the pancakes: Preheat your griddle. The prep time on this is quick, so don’t make the rookie mistake of waiting until the mix is ready.
Add ¼ cup PB2 in the Bisquick mix and follow the directions on the back of the bottle.
Ladle 2 or 3 spoonfuls of pancake batter onto the griddle. When you see bubbles in the batter, it’s ready to flip. Cook for 1 more minute, remove, and cover with aluminum foil. Repeat this process until all the batter is gone.
For the sauce: Cook the jelly and 3 tablespoons of water in a saucepan over medium-high heat, until it starts to bubble. Make sure to stir continuously like a witch over a cauldron or it will burn—this should only take a couple of minutes. Turn off the heat but keep the sauce on the stove because you’re about to use it. (Plus, the extra warmth will keep the sauce from thickening up again.)
For the peanut butter whipped cream: Combine heavy cream, sugar and remaining ¼ cup PB2 in the bowl of a stand mixer. Turn the mixer on and keep on eye on the cream. Once it looks like whipped cream, turn it off.
Top each pancake with jelly, a generous amount of cream, and a few chopped peanuts.
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