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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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Yum!! I love peanut butter and I LOVE pancakes!
These pancakes look delicious. I love peanut butter and jelly but never tried them together. That was clever..thanks for coming up with the idea.
These sound great. Will have to try them.
I love pancakes and I am so excited to try all the ones you posted. I am heading back to Oregon where Bobs Red Mill is -in a week to pick up a bunch of his many gluten free flours to try. Thanks for all the awesome gluten-free versions of pancakes!
This recipe just blew me out of the water! Brown rice flour– how clever! Pinning this and telling friends about this fantastic idea.
I really like your bog! I love finding new healthy blogs and I will definitely make this tomorrow morning!!
My mom used to make pb&j bread. I’ll have to make these pancakes for her!
I really want to try this! 🙂 Looks delicious!
Just when I thought pancake Friday’s couldn’t get any better. I LOOOVE peanut butter (and almond butter does not cut it).
Michelle, I’m so glad you weighed in about the almond butter! Almond butter certainly has its place but Almond Butter and Jelly just doesn’t have the same ring to it (nor close to the same wonderful taste!) 😉 Thanks and have a great weekend!
I had no idea there was brown rice flour? I think it is so amazing how many different types of healthy flours there are
That’s definitely one of the beauties of Bob’s Red Mill! They make flours and meals out of all sorts of nuts and grains which makes gluten free options virtually endless! Thanks for stopping by, Crystal!!
love Bob’s!!!! These pancakes look fantastic!!!
I tried your recipe for almond flour pancakes last weekend, but I would love to try brown rice flour!
LOVE this idea! I’ve been making mine with sourdough starter mix and whole wheat flour, so this would be an awesome change.
We are just starting on our gluten free journey so thankyou for the recipe! I can’t wait to try them!! 🙂
And again this week, as it has been the previous weeks – beautiful! And that jam is gorgeous!
I never ate PB&J as a kid because I didn’t like it. Now I LOVE it. These pancakes look delicious!