PB&J Pancakes

  • Yield 4 servings

This creative, kid-friendly meal combines all of our favorite things about breakfast and lunch.


1 1/4 cups all-purpose flour
2 teaspoons baking powder
3 teaspoons cinnamon
1 teaspoon salt
2 tablespoons canola oil
2 tablespoons maple syrup
1 teaspoon vanilla
1 1/4 cups plain soy milk
1/2 cup crunchy peanut butter
8 teaspoons strawberry jelly, heated in microwave
Powdered sugar, for garnish
12 strawberries, thinly sliced
Maple syrup
Cookie cutters (optional)


  1. Sift together flour, baking powder, cinnamon and salt. Make a well in the center of the dry mix and add the oil, syrup, vanilla and soy milk. Stir until mixed. (A few lumps are okay.) Add the peanut butter and mix well.
  2. Take a 1/3 measuring cup of the batter to make each pancake. Stir in 1 teaspoon of the melted/heated jelly in the measuring cup with the pancake mixture prior to cooking.
  3. Heat a frying pan on medium to medium-high heat. Coat with cooking spray and pour 1/3 cup batter with jelly onto the pan to make one pancake at a time.
  4. Cook pancake for 3 minutes on the first side, flip and cook the other side for 4 minutes. Pile pancakes onto a plate and set aside.
  5. When all the pancakes are cooked, cut them into your favorite shapes with the cookie cutters.
  6. Finish by topping the pancakes with powdered sugar, fresh strawberries and maple syrup.

Recipe by Kinzie of To Cheese or Not to Cheese?, courtesy of Meatless Monday



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