Peanut Butter and Jelly Pancakes

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  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 servings
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For Jelly Syrup:

1 cup grape jelly

2 teaspoons cornstarch

2 tablespoons water

For Pancakes:

1 1/2 cups milk

3/4 cup peanut butter

2 1/2 cups baking mix

2 eggs

Canola cooking spray


  1. For Syrup:
  2. To make the syrup, heat the grape jelly in a small saucepan over medium-high heat. Dissolve the cornstarch in 2 tablespoons water in a small bowl. When the jelly has become liquid, stir in the cornstarch mixture. Simmer until a syrup consistency is reached, about 5 to 10 minutes.
  3. For Pancakes:
  4. In a small saucepan warm the milk over low heat. Whisk in the peanut butter and combine until completely smooth, then remove from the heat.
  5. In a large mixing bowl add the baking mix. Stir in the eggs and milk mixture and combine until just incorporated.
  6. Preheat the oven to 200 degrees F.
  7. Put a large cast iron or nonstick skillet over medium heat. Spray it with cooking spray. Put 1/4 cup of pancake batter in the center of the skillet and cook until golden brown. About 1 to 2 minutes per side. When bubbles in the center of the pancake have deflated, flip over and cook the other side. Store on a sheet tray in the preheated oven to keep warm while making the rest of the pancakes.
  8. Transfer the pancakes to a large serving platter and serve with warm grape syrup.
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