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PB&J Pancakes

If you think you know peanut butter and jelly, think again. The classic childhood sandwich gets a makeover with these delicious PB&J Pancakes. Soft and fluffy peanut butter pancakes topped with a sweet blackberry syrup are the perfect breakfast for any day of the week.

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Dixie Crystals sponsors this post. All thoughts and opinions are my own.

PB&J Pancakes

Ingredients

Peanut Butter Pancakes
Blackberry Syrup

PB&J Pancakes

 

Directions

1. Mix together the dry pancake ingredients.

Pb&j Pancakes

2. Mix in the wet pancake ingredients.

Pb&j Pancakes

3. Cook pancakes on a well buttered griddle. About 1/4 cup per scoop.

Pb&j Pancakes

4. Make the blackberry syrup: bring the sugar, water, and berries to a boil. Remove from heat and add the cornstarch slurry.

Pb&j Pancakes

PB&J Pancakes

PB&J Pancakes

Yield: 10
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

If you think you know peanut butter and jelly, think again. The classic childhood sandwich gets a makeover with these delicious PB&J Pancakes. Soft and fluffy peanut butter pancakes topped with a sweet blackberry syrup are the perfect breakfast for any day of the week.

Ingredients

Peanut Butter Pancakes

  • all-purpose flour
  • baking powder
  • salt
  • Dixie Crystals Extra Fine Granulated Sugar
  • egg
  • milk
  • creamy peanut butter, melted
  • vegetable oil
  • butter, melted

Blackberry Syrup

  • fresh blackberries
  • Dixie Crystals Extra Fine Granulated Sugar
  • water
  • lemon juice
  • cornstarch

Instructions

    Click here for the FULL RECIPE on the Dixie Crystal's website.

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© Ashton
Category: Breakfast

 

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Frequently Asked Questions

What makes pancakes fluffy?

A leavening agent in the batter (usually baking powder) creates air bubbles that puff up the pancake. The gluten from the flour in the pancake is what helps those air bubbles hold shape and keep the pancakes fluffy even after they are no longer cooking.

Why aren't my pancakes fluffy?

There are a few reasons your pancakes may not be fluffy. The most likely cause is is over-mixing. This is a common mistake and often occurs because you are looking for a smooth batter. In reality, pancake batter should be a little bit lumpy (but without any large streaks of flour).

Another possibility is that you didn't use enough flour or enough liquid in your batter. If you didn't use enough flour (ie, too much liquid), the pancakes won't have the amount of gluten needed to hold their fluffy shape. If you didn't use enough liquid (too much flour), the leavening agent won't have the room it needs to create those soft pockets of air and will result in dense, rubbery pancakes.

How should I store leftover pancakes?

Wrap the pancakes in plastic or foil (I oftentimes use a zip top bag) to keep them from drying out, and then store them in the refrigerator. Refrigerated pancakes should be eaten within  a day or two. Frozen pancakes should be eaten within a month.