Peanut Butter and Jelly Pancakes

After a Week of Frustration and Stress, a Quite Relaxing Sunday Morning!

There are a few things that I couldn’t wait for when I moved into my new house. One was being able to sit on the porch on a relaxing Sunday morning with a coffee, breakfast, and NPR. Today, I made that dream come true! I even tried making a new variation of my “tried and true” pancake recipe (not published yet for some reason) for the occasion. Thus, my “patented” Peanut Butter and Jelly Pancakes are born!I love, love, love pancakes! I make a couple times each week and reheat them each morning for breakfast. I have my recipe and method down to a science. Not only is my pancake recipe healthy, it produces perfect pancakes every time (except at my parent’s house, couldn’t get their non-stick pans to not stick). The pancakes also stay nice and moist, retaining the ability to reheat each morning tasting like they were just made that day. Can’t you see, I love my pancakes?

Well, I’ll post my “tried and true” pancake recipe another day, but I wanted to share my new recipe that really started my Sunday (and new week) well. Hopefully it translates into a better week this week than last (work deadlines, going in circles with that work, multiple projects, cable installation issues, etc.).


  • 1 cup oat flour (either bulk or old fashioned oats pulsed in food processor)
  • 0.5 cup King Arthur White Whole Wheat
  • 0.5 cup King Arthur Traditional Whole Wheat
  • 2 tsp Baking Powder
  • 1 tsp good quality ground cinnamon (I use a Vietnamese one from Penzeys)
  • 1 tsp double strength vanilla extract (2 tsp if using regular)
  • 0.33 cup Natural Smooth Peanut Butter (I used Central Market Brand stored in fridge)
  • 0.5 cup Fage Greek Yogurt (either 2% or 0%, today I used 2% as it’s all we had)
  • 2 tbsp Honey (quality doesn’t matter all that much here, I prefer stronger honey but used some cheap stuff from Costco today)
  • 2.25 cups Skim Milk
  • Your favorite Fruit Preserve, I used HEB Four Berry Spread (low sugar and nearly all fruit)


  1. First you’ll want to measure and mix/whisk your dry ingredients to make sure they are evenly incorporated in the batter in a large bowl
  2. Add in Yogurt, Peanut Butter, vanilla, and Yogurt
  3. Finally pour the milk onto the mixture and let sit for a few minutes (especially if your peanut butter is from out of the fridge). I let it sit for ~5 minutes so the peanut butter could soften up and be incorporated throughout the batter.
  4. Whisk the batter together until smooth. It shouldn’t be a very thick batter, but also shouldn’t be too thin/soupy either. It’s always better to add less milk and then have to add more than having to add flour to thicken your batter. I first added 2 cups of skim milk, but ended up having to add another 1/4 cup to get the correct consistency.
  5. Grease up your non-stick pan or electric griddle (yay I finally have one! If you have one, set to just under 300F) with a little bit of butter (or margarine) and pour batter onto griddle in 1/4 cup increments.
  6. When bubbles have started coming up in the middle (not only edges), the top of the pancake will start to dull a little bit and look like it’s setting just a little bit. This is when I flip my pancakes. It seems like too long, but it works for me!
  7. Once flipped, wait another minute until the other side is cooked.
  8. Place onto a plate and do another batch (makes 20 pancakes)
  9. If you need them all to stay warm, place into oven and cover with foil on warm setting
  10. Top with your favorite jam and enjoy!

As I said, leftovers are easy peasy! Allow pancakes to cool and place leftovers into ziploc containers. For a quick breakfast, take a couple, place them into the microwave for 20 seconds. Check on them and nuke them for another 20 seconds. There you go, a 40 second healthy weekday breakfast!

As I said, a great start to my day enabled me to get a lot done, even post my first recipe in nearly a month!

A beautiful morning after a stormy night…of course, topped with coffee and a healthy dose of NPR!

I also raced the 31st Lunar Rendezvous 5k this weekend, so I’ve updated my Running and Race Log to reflect my results. Not my best effort, but I was developing blisters I wanted to nurse…

Nutrition (per pancake, no topping):

  • 83 cal
  • 3 g fat
  • 11 g carb
  • 1.5 g fiber
  • 3 g protein