peanut butter and jelly pancakes

Peanut Butter & Jelly Pancakes

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PB&J fans rejoice! These fluffy buttermilk pancakes are infused with a hint of natural peanut butter then layered with a quick and easy raspberry jelly (jam) and drizzled with the most delicious sweet peanut butter sauce – the perfect weekend brunch recipe!

peanut butter and jelly pancakes

Peanut Butter & Jelly Pancakes…Or is it Jam?

Where I’m from, peanut butter & jelly sandwiches are not a thing. In fact, I had no idea why American’s would put jelly on bread, until I realised they weren’t referring to the gelatin dessert (Jell-O), but rather, a fruit spread very similar to jam 🤦🏻‍♀️ So, what exactly is the difference between jelly and jam? The difference is in the fruit components, which results in a different consistency in the final product. Jam is made with whole fruit and jelly is made with fruit juice. Therefore, jelly has a smoother consistency with no chunks of fruit throughout.

How-to Make Quick Raspberry Jam

This quick raspberry jam recipe comes together in just a few minutes! Below are a few tips to ensure you get a delicious raspberry jam that’s perfect for layering with the peanut butter & jelly pancakes.

  • I recommend using frozen raspberries as they are usually picked at peak ripeness, which means a full-flavoured jam!
  • It is important to keep an eye on the consistency of the raspberry mixture, to ensure you get a perfectly set jam that’s not too runny and not too set! The jam is ready once it has thickened enough to coat the back of a spoon before slowly dripping off. Note: If your raspberry mixture has a thick, jammy consistency in the saucepan then you have gone too far! The mixture will continue to thicken and set as it cools.
  • If you prefer something more akin to a jelly than a jam, pour the raspberry mixture through a fine-mesh strainer, stirring with a spoon to remove the seeds. This is 100% optional – I actually prefer to keep the seeds in.

Natural vs. Commercial Peanut Butter?

Peanut butter has been incorporated into both the pancakes and the sauce in this sweet breakfast recipe. At the moment, my favourite peanut butter is the Salted Natural Peanut butter from local, Aussie business 99th Monkey! Containing just 2 ingredients – roasted peanuts (99.5%) and a touch of natural salt (0.5%), it’s naturally delicious and works perfectly in the pancake batter! It adds a touch of peanut butter flavour, without any of the added vegetable oils or sugar that many commercial brands of peanut butter contain.

However, it is important to note that you may encounter some problems when using natural peanut butter for the sauce component…

Why Isn’t My Peanut Butter Melting?

To make the peanut buter sauce, simply microwave peanut butter and maple syrup for 10-20 seconds then mix to combine. The end result will be a silky smooth, delicious sauce that’s slightly sweet and slightly salty. Sounds easy right? Well, it should be!

It’s important to note that while commercial peanut butters melt incredibly easily, natural peanut butter does not. This is because natural peanut butter does not contain any emulsifiers or hydrogenated oils, which also explains why the oil separates from the solids in a jar of natural peanut butter (nothing a good stir doesn’t fix!)

This is why I recommend a commercial peanut butter (such as this one) to make the sauce.

If you do find that your peanut butter/syrup mixture is looking more dry than melty after 10-20 seconds in the microwave, and you can’t get your hands on commercial peanut butter, add 1 tablespoon of water, microwave for 20 seconds then give it a good stir. Repeat with 1 extra tablespoon of water if needed and balance with some extra maple syrup for flavour. Note: this is a last resort! I highly urge you to use a commercial peanut butter to make this delicious sauce. Alternatively, skip the sauce and add a drizzle of good old maple syrup 🙂

Love Pancakes?

Try my Sweet Potato Pancakes with Poached Pears and Spiced Brown Sugar Syrup!



Yield: 12 Pancakes

Peanut Butter & Jelly Pancakes

peanut butter and jelly pancakes

Fluffy buttermilk pancakes infused with a hint of peanut butter served with with quick raspberry jelly (jam) and a deliciously easy peanut butter sauce!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


Peanut Butter Pancakes

  • 1 1/2 cups (375ml) buttermilk
  • 1/3 cup (90g) peanut butter
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 2 cups (240g) plain flour
  • 1/2 cup (100g) white sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Couple of knobs of butter for greasing pan

Quick Raspberry Jelly

  • 1 cups (120g) frozen raspberries
  • 1/2 cup (100g) caster sugar
  • 1/2 lemon, juiced
  • 2 tbsp water

Peanut Butter Sauce

  • 1/4 cup (70g) peanut butter
  • 3 tbsp maple syrup


Peanut Butter Pancakes

  1. In a large bowl, mix together the buttermilk, peanut butter, vanilla extract and eggs (it's okay if the peanut butter makes the mixture lumpy!)
  2. Sift in the flour, sugar, baking powder, baking soda and salt. Mix until just combined. Note: Pancake batter will be quite thick. Add 2 tbsp of extra buttermilk if you find it does not pour easily (but not any more than this!)
  3. Melt a small knob of butter in a non-stick pan over medium heat. Once hot, reduce heat to low-medium.
  4. Use a 1/3 cup measure to pour pancake batter into the pan and cook until small bubbles start to appear on the surface of the batter (about 3-4 minutes). Slide a spatula underneath, flip and cook for a further 2 minutes on the other side. Pancakes are done when a toothpick inserted into the centre comes out with some moist crumbs. Repeat with remaining batter.
  5. Serve pancakes warm layered with quick raspberry jelly and peanut butter sauce.

Quick Raspberry Jelly

  1. Place the raspberries, caster sugar, lemon and water in a small saucepan over medium heat.
  2. Bring to the boil then reduce heat to low-medium and cook stirring occasionally until all the raspberries have broken down and the jam has thickened enough to coat the back of a spoon before slowly dripping off – about 3-5 minutes. Remove from heat.
  3. [Optional] Pour raspberry mixture through a fine-mesh strainer, stirring with a spoon to remove the seeds.

Peanut Butter Syrup

  1. In a small microwave safe bowl, combine maple syrup and peanut butter. Microwave for 10-20 seconds. Carefully remove from microwave and stir until smooth. (See notes if your peanut butter is not melting!)


  1. Raspberry Jam: If your raspberry mixture has a thick, jammy consistency in the pan then you have gone too far! The mixture will continue to thicken and set as it cools.
  2. Peanut Butter Syrup: If using natural peanut butter, you may find it does not melt in the microwave! If this is the case, add 1 tbsp water and microwave for 20 seconds then give it a good stir. Add another tbsp of water and repeat, if needed. Stir in some extra maple syrup if needed.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 355Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 105mgSodium: 924mgCarbohydrates: 60gFiber: 2gSugar: 11gProtein: 10g

This nutritional data was provided and calculated by Nutritionix on 22/07/2020 and should be used as a guide only.



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