28 4946

Peanut Butter & Jelly Pancake Sandwiches

August 23, 2010

Recently, I was asked to come up with five recipes using peanut butter and jelly for LilSugar. Not only did they ask that the recipes be different than the standard PB&J sandwich that gets stuffed into most kids' lunch boxes everyday, but they also wanted them to be healthy.

I had the best time coming up with the recipes and my in-house testers were more then thrilled with the results. These Peanut Butter and Jelly Sandwiches were such a hit with Kenya that I barely heard him mumble "I WOVE these" as he stuffed bite after bite into his mouth with Strawberry Preserves dripping down his chin. I hope you get to see the same results with your little ones on their first day back to school!

Like this post Comment on this post

Peanut Butter & Jelly Pancake Sandwiches  (Serves 4)

  • Prep Time:5 minutes,
  • Cook Time: 10 minutes,
  • Total Time: 15 minutes,

Ingredients

  • 1 1/4 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup peanut butter
  • 1 large egg
  • 1 tablespoon sugar
  • 1 1/4 cup milk
  • jelly, jam or strawberry preserves

Preparation

  1. 1. Whisk the first 3 ingredients in a bowl.
  2. 2. In a separate bowl whisk the peanut butter, egg and sugar until combined, then whisk in the milk until incorporated.
  3. 3. Whisk the wet ingredients into the dry ingredients until just combined (it’s okay if there are a few lumps).
  4. 4. Heat a large sauté pan or griddle over medium heat and grease with oil (Vegetable or Canola).
  5. 5. Pour about 1/4 cup of the pancake mixture onto the griddle and cook for 2-3 minutes on each side.
  6. 6. Take a cooled pancake, spread 1-2 tbsps of jam on one side and top with the other pancake to make a sandwich.
  7. 7. Continue to do the same with the remaining pancakes and serve.
  8. * I like to use my own Strawberry Preserves
+ Recipe Box + Print 28

Related Recipes

Comments






  1. Pingback: 5 Steps to Packing a Healthier School Lunch | Tribune Community News

  2. Pingback: 5 Steps to Packing a Healthier School Lunch | Delray Beach Tribune

  3. Pingback: 20 Ways to Dress up Your PB&Js

  4. Ruth

    August 27, 2012 at 8:22 am

    Reply

    These are brilliant! Made them for breakfast for my 5-yr old first sleepover – never seen kids eat that much!

  5. Dawn N.

    July 28, 2012 at 8:17 am

    Reply

    My 7 yr old just saw this amd is very excited to try this!!

  6. Pingback: Web’s Tastiest PB&J Recipes for Kids | Kid Crave

  7. Charla

    January 28, 2012 at 3:10 pm

    Reply

    Just made these and they were great! My son was a little skeptical about a “pancake sandwich” but after I convinced him to at least take a bite, he liked them! I think this is a fabulous idea and a great recipe! Will be making these again and again!

  8. Tanya Hagenbuch

    November 26, 2011 at 2:59 pm

    Reply

    One of the biggest trick in cutting brownies is to let then cool be for you cut.

  9. Pingback: baby annabell

  10. Pingback: 1st birthday cakes,edible cake decorations,mickey mouse cake pan,baby shower cake toppers,tiered cake stand,tinkerbell cake topper,bride and groom cake toppers,toy story cake toppers,cupcake boxes,cupcake stand,cupcake liners,cupcake wrappers,candy molds,

  11. Lindy@Itsy Bitsy Paper

    May 20, 2011 at 11:19 am

    Reply

    I featured this recipe today on Fun Friday Finds. I hope you can stop by and check it out.
    http://www.itsybitsypaperblog.com

  12. Jennifer

    April 21, 2011 at 10:03 am

    Reply

    Just made these with my two year old son…we had a great time..and so very good!!!! I cant wait until my two girls come home from school and see the afternoon snack little brother made for them. Thank you!!

  13. Amy

    February 23, 2011 at 6:18 pm

    Reply

    Awesome recipe! My 7 year old daughter loves them. They were wonderful hot off the griddle with a tiny bit of Nutella spread on top. I am sure we will make these again.

  14. Jennifer

    February 14, 2011 at 10:25 am

    Reply

    These are great! My very picky 18 month old daughter loved them. She can’t have the jelly due to the citric acid in it but she had some honey in the middle and LOVED it just the same!
    Thank you for this great recipe!

  15. Pingback: Peanut Butter and Jelly Pancake Sandwich | Funner Nutter

  16. Melissa

    November 4, 2010 at 9:04 pm

    Reply

    I just made these pancakes with my 3 year-old daughter, and they have turned out really well! Would never have thought to put peanut butter in the batter. I’m putting them in the freezer to have for her preschool lunches next week with the jam. Should be a big hit for her! Thank you so much – your recipes look so inspiring! I’ve already written down my list for next weeks lunch box ideas and have a few of your ideas on there :) Look forward to trying more.

  17. Line

    October 10, 2010 at 9:30 am

    Reply

    I just made these, and they are so wonderful! As we don’t eat normal flour in our house I substituted for quinoa flour instead and it worked out great.

    Just love all the practical, yummy ideas your site is giving me :)

  18. Penny

    September 8, 2010 at 9:21 pm

    Reply

    can you replace Al Purpose Flour with Whole Wheat Flour?

    • catherine

      September 9, 2010 at 3:05 pm

      Reply

      Might be too dense, I would suggest doing it half whole wheat and half AP flour.

  19. Raquel

    August 26, 2010 at 6:51 pm

    Reply

    I just made a vegan version with egg replacer and soy milk. They are absolutely delicious! They turned out perfect – light, fluffy and just the right amount of sweetness.

  20. Tracy

    August 24, 2010 at 10:53 pm

    Reply

    This is the perfect solution for the child that only eats the “jelly” side of the pb&j sandwich. The peanut butter is incorporated in the batter…brilliant! My son loved them!

  21. Leigh

    August 23, 2010 at 4:02 pm

    Reply

    I made the pancakes the night before,(not a lot of time in the morning :) What is the best way to store them? Or are they storable? My kids are very excited to take these to school! Thanks for the great recipe :)

    • Rebecca

      August 24, 2010 at 2:30 pm

      Reply

      I make just about everything ahead of time and mine ate these just fine after being frozen!!! I made a batch – then cooled them – then froze. Took a few out the night before and let them thaw in fridge. Jellied them up in the morning. Good to go!! Perfect for my “NO CRUST” son!

  22. Sonia

    August 23, 2010 at 2:11 pm

    Reply

    This is what my 6 yr old wants in her lunch for the first day of first grade on Wednesday!

  23. Amber G.

    August 23, 2010 at 11:00 am

    Reply

    This is very similar to your breakfast cupcakes,or is it the same?

    • catherine

      August 23, 2010 at 3:46 pm

      Reply

      Good eyes! I was testing this and thats how we came up with the breakfast cupcakes :)

  24. Holly N.

    August 23, 2010 at 10:34 am

    Reply

    Could you use sunflower or almond butter instead?

    • catherine

      August 23, 2010 at 3:46 pm

      Reply

      Yes you can :) We made them with sunflower butter the other day and they were so good!



Manage your shopping list and search for recipes from across the web at ZipList.com

Sign Up for Free Daily Recipes