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The Speckled Palate
January 23, 2018

Peanut Butter Pancakes with Raspberry Preserves Syrup

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This post is sponsored by Sprouts Farmers Market. As always, all opinions and recipe are my own. Thanks for supporting the brands that support The Speckled Palate!

Peanut butter and jelly… PANCAKES? Yes! Peanut Butter Pancakes with Raspberry Preserves Syrup are a THING, and they make the ultimate breakfast treat! These homemade pancakes, made peanutty with a heaping scoop of peanut powder, are fluffy and flavorful! The syrup, featuring raspberry preserves and maple syrup, adds a lovely balanced sweetness. Tasting similar to the favorite childhood sandwich, these pancakes are sure to make any day delicious!
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Our family has a thing about pancakes. As in… we make them at least once a week, and we all ADORE them. It started as a Saturday morning tradition and has morphed into a weekly thing.

Regular ‘ol pancakes. Decadent pancakes. Citrus pancakes. You name the variety—we’re all about ‘em.

And today, we’re adding a new star to the lineup: Peanut Butter Pancakes with Raspberry Preserves Syrup.

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My friends at Sprouts reached out to me earlier this month and asked if I’d be interested in incorporating their new Organic Peanut Powder into a dish.

A perpetual peanut butter lover and sincerely intrigued by the ingredient, I said, “Absolutely!”

Then I had to figure out what to make… and realized that I should attempt to give pancakes a PB&J flavor.

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Turns out, it wasn’t nearly as challenging as I expected. A few tester batches, and the pancakes were perfectly peanutty and fluffy.

The Sprouts Organic Peanut Powder adds TONS of peanut flavor without the oil of peanut butter. As an added bonus, it adds a boost of both magnesium and potassium to the pancakes (or anything else you put it in), so score!

Then I combined maple syrup and raspberry preserves to make the syrup and OMG, y’all. The syrup paired with the pancakes tastes like an old-fashioned PB&J, and that makes me so unbelievably happy.

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Peanut Butter Pancake Tips

  • For the fluffiest pancakes, simply stir the ingredients until they just come together! This is one of the few times that lumps are perfectly OK. If you keep stirring until everything is smooth, your pancakes will more than likely be a lot flatter.
  • Make sure to re-butter or oil the pan ever few pancakes. This helps the pancakes flip easily, as well as gives the pancakes a lovely outer crispness.
  • I used a ¼ cup measurer to measure my pancakes onto my griddle, and it made 12 pancakes. You could easily use a tablespoon to measure the pancakes out and have more.
  • Syrup options: If raspberry isn’t your favorite, substitute strawberry, blueberry or blackberry preserves in place of the raspberry.
  • Dairy-free option: Use unsweetened non-dairy milk (cashew is my favorite!), and brush the griddle/pan with oil instead of butter.
  • Vegan option: Make these pancakes vegan by using a combination of 2 teaspoons baking soda and 2 teaspoons of white vinegar to replace the eggs. Of course, use non-dairy milk and oil on the pan. (I’ve read that a flax egg could work in an instance like this, as well as about 1/3 cup applesauce, but I have not tried either yet.)

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Essential Pancake-Making Tools

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These Peanut Butter Pancakes with Raspberry Preserves Syrup are gonna be a star of our weekend brunches for a long time! And I’m so thrilled to be sharing them with y’all today.

Are you a PB&J lover?

You’ll wanna scroll on down to discover how easy and delicious these pancakes are to make at home and then treat yourself to some of ‘em!

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Peanut Butter Pancakes with Raspberry Preserves Syrup is a THING, and it makes the ultimate breakfast treat! | Peanut Butter Pancakes | Peanut Butter Breakfast | Pancakes | Homemade pancakes | Peanut butter and jelly pancakes | PB&J pancakes | PB&J breakfast | #ad
5 from 3 votes
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Peanut Butter Pancakes with Raspberry Preserves Syrup

Peanut butter and jelly... PANCAKES? Yes! Peanut Butter Pancakes with Raspberry Preserves Syrup is a THING, and it makes the ultimate breakfast treat! These homemade pancakes, made peanutty with a heaping scoop of peanut powder, are fluffy and flavorful! The syrup, featuring raspberry preserves and maple syrup, adds a lovely balanced sweetness. Tasting similar to the favorite childhood sandwich, these pancakes are sure to make any day delicious!

Course Breakfast & Brunch
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 1/4 cup pancakes
Author Erin Parker, The Speckled Palate

Ingredients

Pancakes

  • 1.25 cups unbleached all-purpose flour
  • 1/4 cup Sprouts Organic Peanut Powder (Original)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1.25 cups milk (non-dairy or dairy OK)
  • 2 eggs
  • 2 tablespoons pure maple syrup
  • 2 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract

Syrup

  • 3/4 cup pure maple syrup
  • 1/2 cup raspberry preserves

Instructions

Make the Syrup

  1. In a small saucepan, heat the maple syrup and preserves over medium heat.

  2. Heat until the preserves have melted into the syrup, and then remove from the heat.

  3. If the raspberry preserves have seeds, strain using a fine mesh strainer to separate the seeds from the syrup.

  4. Keep warm (if making the pancakes next) or store in the refrigerator in a mason jar for up to a week if making the syrup in advance.

Make the Pancakes

  1. In a large bowl, combine the flour, peanut powder, baking powder, baking soda and salt. Whisk together until incorporated. Set aside.

  2. In a smaller bowl (or a liquid measuring cup), measure out the milk, eggs, maple syrup, vegetable oil and vanilla extract. Using a whisk or a fork, mix the ingredients until combined.

  3. Pour the wet ingredients into the dry ingredients, stirring with a plastic spatula until just combined. (Lumps are OK!) Be careful not to overmix, as this will affect the texture and rise of the pancakes.

  4. Set the batter aside, and let it rest for 5-10 minutes.

  5. While the batter is resting, heat a nonstick skillet or a cast-iron griddle over medium-high heat. Grease lightly with butter or cooking spray.

  6. Before dropping the first pancakes onto the preheated skillet/griddle, sprinkle a few droplets of water. If the water sizzles when it hits the skillet, you’re ready to go. If not, wait until the pan gets warmer.

  7. When the pan is ready, use a ¼ cup scoop to dollop the batter onto the skillet. Use a spoon or a small spatula to shape the pancake into a circle if it looks lopsided.

  8. Once several bubbles have formed on the surface, flip the pancakes. (This can take anywhere from 2-5 minutes, depending on the heat on your pan, so keep an eye out!) Continue cooking through.

  9. Repeat until all batter has been made into pancakes.

  10. GARNISH with the strawberries or raspberries, then drizzle on the syrup. Enjoy warm!

Recipe Notes

Syrup options: If raspberry isn’t your favorite, substitute strawberry, blueberry or blackberry preserves in place of the raspberry. 

Dairy-free option: Use unsweetened non-dairy milk (cashew is my favorite!), and brush the griddle/pan with oil instead of butter.

Vegan option: Make these pancakes vegan by using a combination of 2 teaspoons baking soda and 2 teaspoons of white vinegar to replace the eggs. Of course, use non-dairy milk and oil on the pan. (I’ve read that a flax egg could work in an instance like this, as well as about 1/3 cup applesauce, but I have not tried either yet.)

Are you a PB&J lover, too?

Could I interest you in a stack of these wonderfully decadent pancakes?

8 Comments

  1. Danielle Green

    These look like a yummy PB&J sandwich only in pancake form! Delicious!

    • Erin

      That’s exactly what these beauties are! Who doesn’t love a good old fashioned PB&J?

  2. Julie Evink

    We may be having breakfast for dinner tonight!!!! 🙂 Thanks!!!

    • Erin

      Brinner is my FAVORITE! Enjoy!

  3. Melissa Howell

    Your pancakes look so fluffy! I can never get mine so fluffy! I also have some peanut butter powder and never thought to use them in pancakes, but now I have to try!

    • Erin

      Aww, thank you, Melissa! You definitely need to try these if you’re a PB&J fan, and especially since you’ve got some peanut butter powder on hand. 🙂 I hope yours turn out as fluffy as the ones in these photo!

  4. Malinda

    I love these pancakes!! Just looking at them make me feel like a kid again! 🙂 Can’t wait to try them!

    • Erin

      Thanks so much, Malinda! I love when a food makes me feel like a kid again, and I hope when you eat these, they bring you right back to your childhood. 🙂

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