PBJ Pancakes Sandwiches
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PBJ Pancakes Sandwiches

PBJ Pancakes Sammies from weelicious.com



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!

Photo by Maren Caruso

Peanut Butter & Jelly Pancake Sandwiches  (Serves 4)

  • Prep Time: 5 mins,
  • Cook Time: 10 mins,
  • Rating:
    Rate this recipe
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...


  • 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


  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
Peanut Butter & Jelly Pancake Sandwiches

Nutrition Information

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  1. Kara

    August 7, 2016 at 4:09 pm

    Yum! These were delicious and a big hit with everyone in my family! I used 1/2 cup white whole wheat flour, 1 Tbsp ground flaxseeds and the rest regular all-purpose flour. Also I used brown sugar instead of white and added 1 tsp vanilla and an extra tsp of milk. My kids didn’t eat them as sandwiches, but loved the pancakes just the same. These were really delicious and still super fluffy even with changing some of the flour. Thanks for sharing!

    • C. McCord

      August 8, 2016 at 11:53 am

      Thanks for sharing your substitutions! So happy to hear they were a hit!

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  5. Ruth

    August 27, 2012 at 8:22 am

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

  6. Dawn N.

    July 28, 2012 at 8:17 am

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

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  8. Charla

    January 28, 2012 at 3:10 pm

    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!

  9. Tanya Hagenbuch

    November 26, 2011 at 2:59 pm

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

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  12. Lindy@Itsy Bitsy Paper

    May 20, 2011 at 11:19 am

    I featured this recipe today on Fun Friday Finds. I hope you can stop by and check it out.

  13. Jennifer

    April 21, 2011 at 10:03 am

    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!!

  14. Amy

    February 23, 2011 at 6:18 pm

    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.

  15. Jennifer

    February 14, 2011 at 10:25 am

    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!

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  17. Melissa

    November 4, 2010 at 9:04 pm

    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.

  18. Line

    October 10, 2010 at 9:30 am

    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 :)

  19. Penny

    September 8, 2010 at 9:21 pm

    can you replace Al Purpose Flour with Whole Wheat Flour?

    • catherine

      September 9, 2010 at 3:05 pm

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

  20. Raquel

    August 26, 2010 at 6:51 pm

    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.

  21. Tracy

    August 24, 2010 at 10:53 pm

    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!

  22. Leigh

    August 23, 2010 at 4:02 pm

    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

      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!

  23. Sonia

    August 23, 2010 at 2:11 pm

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

  24. Amber G.

    August 23, 2010 at 11:00 am

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

    • catherine

      August 23, 2010 at 3:46 pm

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

  25. Holly N.

    August 23, 2010 at 10:34 am

    Could you use sunflower or almond butter instead?

    • catherine

      August 23, 2010 at 3:46 pm

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