Putting a Spin on the Classic PB&J

How many childhood days have been etched into memory with the classic of all sandwiches: peanut butter and jelly? Whether you opted to have it cut in triangles or squares, today is the day to bring out that container of either smooth & creamy or crunchy and a jar of your favorite jelly and celebrate National Peanut Butter & Jelly Day!

Every time I catch a whiff of white bread with nutty spread and grape, I’m transported back to my time in daycare and looking at my paper plate with four equal squares cut just so. That’s what was served every single day and I believe was the root of me not eating said classic until I was a young adult. Even now, I prefer to have strawberry jelly rather than grape.

I wanted to make something different to mark the occasion and came up with a recipe for Peanut Butter & Jelly Pancakes that I know is now on the ‘Family Favorites’ list! The cakes turned out light and fluffy and when topped with my favorite Homemade Blackberry Jam, it is hard to only eat one plate!

If you do not have peanut allergies in your family, then try this new recipe! It will make your family favorite list too!

Peanut Butter & Jelly Pancakes

1 cup flour

2 Tbsp. sugar

1 Tbsp. baking powder

1 tsp. vanilla

1 large egg

1/3 cup creamy peanut butter

1 cup milk

2 Tbsp. canola oil

To Make:

In large bowl, stir together flour, sugar, and baking powder.

In separate bowl, whisk together egg and peanut butter until smooth. Stir in milk, vanilla, and oil and mix until combined.

Add to dry ingredients and whisk until completely combined.

Spray a pan or griddle with non-stick spray and heat to medium. Add ½ cup batter for each pancake and cook until bubbles form and pop on top. Flip and cook until brown on other side (1-2 minutes).

Serve with syrup, powdered sugar, sliced fruit, or your favorite jam.

Here is a great recipe for

Homemade Blackberry Jam

1 qt. blackberries

½ cup sugar

2 Tbsp. fresh squeezed lemon juice

Add all ingredients to medium saucepan and cook over medium-high heat, stirring to break up berries. Bring to a boil; then turn heat to low and simmer for 15 minutes until mixture starts to thicken. Transfer to glass bowl to cool. Serve with pancakes or toast.

Store in Mason jar or other airtight container in fridge for up to 2 weeks.

How do you enjoy your pancakes? Syrup, fruit, sugar or something else?

All images via eatpicks.com/Kelly Pugliano