Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Peanut butter powder is the secret to adding intense nutty flavor (without a lot of fat) to these jam-stuffed pancakes.

Cheryl Slocum
Recipe by Cooking Light September 2015


Read the full recipe after the video.

Recipe Summary test

30 mins
30 mins
Serves 6 (serving size: 1 sandwich, 1 teaspoon butter, and 1 1/2 teaspoons powdered sugar)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Heat a nonstick griddle or a large nonstick skillet over medium-high heat.

  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through salt) in a medium bowl, stirring with a whisk. Add buttermilk and egg; stir mixture until combined.

  • Spoon 3 tablespoons pancake batter onto hot griddle. Repeat procedure with 3 more tablespoons batter. Once pancakes begin to bubble, spoon 1 tablespoon strawberry spread onto 1 pancake. Top with other pancake, cooked side up, gently pressing edges to seal. Transfer to a baking sheet. Repeat procedure with remaining batter and fruit spread for a total of 6 pancake sandwiches.

  • Place baking sheet in oven. Bake at 350° for 12 minutes or until pancakes are thoroughly cooked. Serve with butter and powdered sugar.

  • To freeze: Cool stuffed pancakes to room temperature on a wire rack. Wrap each in plastic wrap; place in a large plastic freezer bag for up to 6 months.

  • To heat: Remove ­pancakes from wrapping; wrap individually with a paper towel. Microwave at HIGH 2 minutes or until thoroughly heated.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

246 calories; fat 6.5g; saturated fat 3.1g; mono fat 1.6g; poly fat 0.5g; protein 8g; carbohydrates 39g; fiber 3g; cholesterol 44mg; iron 1mg; sodium 400mg; calcium 144mg.