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  • Writer's pictureKayla Borgen

Peanut Butter & Jelly Pancakes


  • 1 egg, beaten

  • ¾ cup milk

  • 1 cup Stonewall Kitchen Farmhouse Pancake & Waffle Mix (available at Weekends)

  • ¼ teaspoon salt

  • 2 Tablespoons brown sugar

  • ¼ cup Peanut Butter

  • 1 Tablespoon butter

  • Peanut Butter, for topping

  • Stonewall Kitchen Strawberry Jam (available at Weekends), for topping

  • Fresh Strawberries, chopped, for topping


  1. Combine the egg and milk in a medium bowl and whisk until well incorporated. Add the pancake and waffle mix, salt and brown sugar and whisk until the majority of clumps are removed and the batter is smooth.

  2. Place the peanut butter and butter into a microwave safe dish. Heat for 30 seconds, remove and stir well. Heat additional as needed, until the mixture has melted and is of a pourable consistency.

  3. Pour the peanut butter and butter mixture into the pancake batter and stir until incorporated.

  4. Heat a griddle or non-stick pan to medium-high heat. Spray surface with nonstick cooking spray and pour on batter, using a ¼ cupful per pancake. When edges appear set and bubbles begin to pop, flip and cook for an additional 1½-2 minutes. Remove and serve warm topped with additional peanut butter, strawberry jam and a few chopped strawberries.

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