I love these pancakes.
I made them for the first time a couple of years ago, when I was pregnant and craving all things jelly.
Otherwise, I would have never tried them.
PB&J just doesn’t do it for me. I know it’s a classic, but, if I’m being honest–
the thought of peanut butter and jelly in my food kind of grosses me out.
But when I saw Alli’s PB&J pancakes last week, I couldn’t get this recipe out of my head!
These are truly the fluffiest, pancakes I’ve ever had.
The peanut butter isn’t overwhelming– points there.
And the blackberry syrup is pretty killer too– not really jelly-like at all, but still contributes the perfect jelly-tasting component at the same time.
I seriously can’t say enough good things about these.
You are going to have to try them!
PB&J Pancakes
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Ingredients

For the Pancakes:

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 egg
  • 1 cup plus 2 tablespoons milk, plus extra if needed to thin
  • 1/2 cup creamy peanut butter, melted
  • 2 tablespoons oil
  • 4 Tbsp. butter, melted

For the Blackberry Syrup:

  • 1 pint fresh blackberries
  • 1/2 cup sugar
  • 3/4 cup water
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
Instructions

For the Pancakes:

  1. Whisk together the dry ingredients.
  2. Add remaining wet ingredients and whisk until a smooth batter forms, adding more milk if necessary.
  3. Cook on a well greased griddle.

For the Blackberry Syrup:

  1. Whisk together the sugar and water in a saucepan over medium heat until smooth.
  2. Add blackberries and mix with a wooden spoon, crushing some berries on the side of the saucepan. Let mixture come to a boil and remove from heat.
  3. Create a slurry with the lemon juice and the cornstarch by combining in a baggie and shaking until perfectly smooth.
  4. Add the slurry to the sauce pan, return to medium heat, and stir until thickened.
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