Whole wheat pancakes stuffed with a dollop of peanut butter and jelly are the perfect weekend breakfast treat and one the whole family will love!
I made us pancakes just in time for the weekend! These aren’t just any old pancakes. Nope, these are 100% whole wheat and stuffed with peanut butter and jelly. They are sure to bring out the inner five year old in you too!
Speaking of bringing out your inner five year old, I’m going to whine about the cold for a minute. Yesterday we had a cold front come through the Denver area and it’s continuing to stick around today. It’s been nothing but clouds, rain and cold. While it’s still cold here today at least the sun is out.
I’m fine with the cold for the most part, especially if the sun’s out, but it sure does make my morning runs hard. Forcing myself out of bed when it’s cold and dark is a pretty tough thing to do. If the wind isn’t blowing it’s not as bad, but throw in any wind and it’s miserable. Generally I can stay fairly warm, but the part of me that always gets bitter cold are my fingers. No matter what gloves I buy (I have 3 pairs, soon to be 4) my fingers always get painfully numb, to the point where I can hardly bend them. I honestly don’t know how to fix the problem, but I’m desperate! If you have any tips or gloves you can recommend, please let me know, I will be so grateful!
You know what is nice on a cold day? Treating yourself to a stack of pancakes! There’s nothing like filling your belly with warm pancakes topped with maple syrup, breakfast comfort food at it’s finest. Occasionally I like to really treat myself so I stuff my pancakes with a dollop of peanut butter and jelly. For this recipe I used strawberry jelly/jam because that’s what I had, but pick your favorite flavor, they’ll all be delicious!
Since these pancakes are both whole wheat and stuffed with peanut butter they are very filling. While the stack in the picture is about 6 pancakes high, I could only eat 2 before I was full. The pancakes can be made ahead of time, then frozen for those days when you have a carb craving and want one for a quick breakfast or snack. Kids will love them, adults will love them, heck even the dog will love them…cats not so much. So go ahead, bring out your inner five year old and treat yourself to these peanut butter and jelly stuffed pancakes!
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 cup low-fat buttermilk
- 2 tablespoons plain non-fat Greek yogurt
- 1 egg white
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1/4 cup peanut butter
- 1/4 cup jam of choice
- Chopped honey roasted peanuts, more peanut butter, and maple syrup for topping the pancakes
- In a large bowl whisk together the dry ingredients.
- In a smaller bowl whisk together the buttermilk, yogurt, egg white, honey and vanilla.
- Pour the wet ingredients into the dry and fold together with a rubber spatula until combined.
- Heat up an electric griddle according to manufacturers instructions.
- Scoop approximately 3 tablespoons of the pancake batter onto the hot griddle.
- When bubbles start to form on top of the pancake, spoon about a heaping teaspoon of peanut butter and a teaspoon of jelly onto the center of the pancake.
- Cover the peanut butter and jelly with another tablespoon of the pancake batter then flip the pancake over and cook until done.
- Repeat the process with the remaining pancake batter, peanut butter and jelly.
- Top the pancakes with more peanut butter and jelly, chopped peanuts, and maple syrup if desired.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 428 Total Fat: 18g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 9mg Sodium: 984mg Carbohydrates: 58g Fiber: 6g Sugar: 23g Protein: 15g