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peanut butter pancakes
Photo: simplyla on Flickr

Few things are as simple and satisfying as a fluffy stack of hot pancakes on a weekend morning (even if that morning is really closer to afternoon). Riffing on the peanut butter and jelly sandwich, a pairing riddled with strife and drama that we made up, I developed peanut butter pancakes to be stacked with your choice of jelly or jam in between. I’m partial to raspberry with lots of seeds, but strawberry, apricot and grape will all do the trick.  

Using a mix of whole wheat and all-purpose flour gives these pancakes a little more substance and texture. It helps bring out the earthy flavor of the peanut butter and keeps things from getting too dense and sticky.   

Use conventional jarred peanut butter in this recipe, as the freshly ground stuff (while tasty) doesn’t stand up well to being pancaked.