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Ideal for peanut butter and jelly lovers, these easy gluten free peanut butter and jelly pancakes are packed with classic flavors for an amazing breakfast!
If you’re the self-proclaimed number one biggest fan of the classic PB&J, you absolutely MUST add peanut butter and jelly pancakes to your life!
Made using a combination of almond flour and brown rice flour, this easy pancake recipe is naturally gluten-free.
Peanut butter and jelly get mixed into the pancake batter, which is how you know your dreams are about to come true.
Of course, I recommend enjoying the pancakes with more peanut butter and jelly on top, just to be sure the PB&J point is thoroughly driven home.
Can you go with standard butter and pure maple syrup? Of course!
How to Make Peanut Butter and Jelly Pancakes:
- Whisk together the wet ingredients (eggs, milk, peanut butter and jelly) in a large mixing bowl. If your peanut butter has been chilling in the refrigerator, microwave it for 30 seconds, or until it is easy to stir.
- In a separate bowl, stir together the almond flour, brown rice flour and baking powder. Pour the flour mixture into the wet mixture and stir until combined.
- In a large skillet, add just enough oil to coat the bottom and heat to medium. Once the skillet is all the way hot, measure a scant ¼ cup of batter and pour it carefully into the pan.
- The batter will spread and sizzle around the edges. This is normal. Allow pancake to cook until little air bubbles rise to the top and the sides firm up.
- Flip to the other side and continue cooking another minute or so, until pancake is cooked all the way through.
- Serve with a smear of peanut butter and jelly!
Store leftover pancakes in an airtight container in the refrigerator for up to 1 week.
This recipe makes a small batch of pancakes, so if you are planning on serving two or more people, consider doubling or tripling the recipe.
Love making homemade pancakes? Here are some reader favorites!
More Pancake Recipes:
- Cottage Cheese Pancakes
- Oatmeal Blueberry Pancakes
- Paleo Carrot Cake Pancakes
- Oatmeal Protein Pancakes
Peanut butter and jelly your pancakes!
Peanut Butter & Jelly Pancakes
Ingredients
- 1 large egg
- 1 cup unsweetened almond milk
- 4 Tbsp unsalted unsweetened creamy peanut butter, I used chunky
- ½ cup almond flour
- 2/3 cup brown rice flour
- 1 tsp baking powder
- 2 Tbsp your favorite jelly or jam, + more for serving
Instructions
- In a small saucepan, add the milk and peanut butter. Heat over medium and stir just until the peanut butter is somewhat combined and is no longer a big hunk. This should take but a few seconds. Allow this mixture to cool slightly.
- In a mixing bowl, whisk together the egg and the milk/peanut butter mixture.
- In a separate bowl, stir together the almond meal, brown rice flour and baking powder.
- Pour the flour mixture into the wet mixture and stir until combined.
- Add the jelly and mix into the batter.
- In a large skillet, add just enough oil to coat the bottom and heat to medium.
- Once the skillet is all the way hot, measure a scant ¼ cup of batter and pour it carefully into the pan.
- The batter will spread and sizzle around the edges. This is normal. Allow pancake to cook until little air bubbles rise to the top and the sides firm up.
- Flip to the other side and continue cooking another minute or so, until pancake is cooked all the way through.
- Repeat with remaining batter (I make 2 pancakes at a time on a 12” skillet)
Like this recipe? Rate and comment below!
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I love these pancakes! And peanut butter. And jam. And gluten-free cooking. And Bob’s Red Mill. And you! :)Alex
Aww, you’re sweet Alex! This is one of my favorite stack of pancakes ever. I love that there’s peanut butter mixed in the pancake batter – it gives the hotcakes such great peanutty flavor. Let me know if you try them! 🙂
brown rices flour? interesting
love pancakes
That stack of pancakes with jelly in between looks almost like a little dessert, so cute!
YUM!!!!
Yes! I agree with everything said here. 🙂 The jam between each layer looks like heaven! I love white rice flour but I know it’s not as healthy… This makes me more excited to try the brown!
I love me some PB and J! And I love that the pancakes are gluten-free! Not a requirement for my diet, but I am trying to consume less gluten as I think it messes with my tummy a bit.
Awesome idea! I have to say, I’m not the hugest fan of peanut butter & jelly sandwiches, but these look like a MUCH better version of the sandwich. Yum!
I’ve never used brown rice flour in pancakes or waffles before….GENIUS! Hope i win!
katherinedibello (at) gmail (dot) com
I’ve become obsessed with your pancakes! And with Bob’s Red Mill! I LOVE to win the flour.
I love the idea of peanut butter and jelly pancakes! Great idea!
I’ve tried almond butter, cashew butter, sunflower butter but I always go back to peanut butter. Nothing comes close to the taste of peanut butter. If you have a peanut allergy you don’t have any othhim.er choice but to eat something else. But for me peanut butter on everything. I was making peanut butter pancakes 25 yrs ago. I have never tried them with jelly. Of course back then I used wheat flour. Now that I know I have celiac disease I only use gluten free flours. I use rice flour for alot of things, pancakes being # 1. We have pancakes every saturday morning. Bobs red mill is my favorite. Good products and Bob seems to be a great person from what I have read about him.
I’ve never used brown rice flour but have used Bob’s Almond Meal. Your stack looks great. I just canned some strawberry preserves yesterday that would go great with those cakes. We have a berry patch in the yard but I bought them at the store, it’s winter here! Thanks for the opportunity to score some Bob’s Red Mill, great company, awesome products!
Omg…your pancake project is killing me. I might have to try all of them!
I love Bob’s Red Mill anything…awesome giveaway.
p.s. Thanks for the sweet blog comment 🙂