Peanut Butter and Jelly Pancakes: Fluffy, gluten-free peanut butter pancakes are topped with grape jelly syrup, for a breakfast spin on a classic lunchbox favorite.
I adore peanut butter and jelly sandwiches. Even though I ate one nearly everyday in my school lunch growing up, it is still a flavor combination I crave. Now instead of white bread, peanut butter with added sugars and oils, and grape jelly, I choose to have whole wheat bread, all natural peanut butter, and all fruit spread (currently I am into blackberry). However, once in a blue moon, I am desperate for the sandwich just as I had as a child. I guess it is comforting in a way.
I also love pancakes. And my kids really love pancakes. I decided it was well past time to combine the two flavors together for a breakfast treat that is tasty, comforting, and satisfying!
These pancakes start with my Gluten Free Blender Pancake batter and are just jazzed up with a hefty dose of peanut butter. They are light, tender, and naturally sweet–not to mention simple to prepare. And then they are topped off with grape syrup–because grape jelly is what I grew up on–but feel free to use any flavor syrup you like.
The grape syrup is incredibly easy to make. You reduce 100% grape juice down and whisk in cornstarch to thicken. So yes, this entire breakfast is only sweetened with fruit–talk about a healthy way to start the day! 
So take your breakfasts back down memory lane, with a perfectly tasty spin on your childhood lunch.
Peanut Butter and Jelly Pancakes
Ingredients
- 1 cup oatmeal be sure to use gluten free oats if needed
- 2 eggs
- 1/2 cup milk any variety
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 of dash cinnamon
- 2 ripe bananas broken into chunks
- 1/2 cup peanut butter
- 1 cup grape juice
- 1 tablespoon cornstarch
Instructions
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For the Pancakes:
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Preheat a greased skillet/griddle to medium heat.
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Dump oatmeal, milk, baking powder, vanilla, cinnamon, peanut butter and bananas into your blender and give it a whirl until everything is combined and oats are blended well. I like these pancakes thicker, but feel free to add a bit more liquid if desired.
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Pour about 1/4 cup of batter onto skillet and cook until small bubbles form, about 4 minutes. Flip and cook 2-4 minutes a side.
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For the Syrup: Whisk the juice and corn starch together on medium heat until thickened, about 10 minutes. Serve with pancakes immediately (if using later, heat the syrup up again).
These pancakes look so yummy, my grandkids would absolutely love them!
Thanks Marye! I hope you make them for your grandkids sometime!
I bet my kids would go nuts for these! we love a good pb&j
Then yes, I bet they would too!
It’s peanut butter jelly time!! Haha, love this twist on a childhood favorite that never gets old. I also can’t get over how beautiful your food blog board is! Your husband should sell them (I would totally buy one!) 😛 Happy Friday dear! XOXO
Ha! Ha! Thanks Lauren! You just made Garrett’s day 🙂
Oh I’d love a stack of these and so would my kids!!!! Score.
I wish I could send you a stack, but since I can not, you will have to make them–or bribe your boys to do it for you 🙂
I love this! It combines 2 of the best childhood foods!:)
I know, right?!
Everyones favorite sammie made into pancakes is genius! Would love a stack!
Thanks Amy!
I never had peanut butter and jelly sandwiches when I was growing up – think it was a cultural thing – but I do so adore them now – I find them to be such a treat – just like these scrumptious pancakes – and ooh that grape jelly sauce! I cannot wait to try it – I have arrowroot powder, am hoping it will be an ok substitution for the cornstarch!
I am thinking that arrowroot powder should work as a substitute Shashi. If you give it a try, let me know 🙂
What a fun idea, my kids would love these peanut butter pancakes with the jelly syrup!
My kids sure did (and so did I!)