PB&J Pancakes
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There are pancakes—drizzled with maple syrup and maybe some fresh fruit—and there are pancakes, topped with decadent sauces and so over the top they border on dessert. These PB&J pancakes (from Eitan Bernath’s new cookbook, Eitan Eats the World) are decidedly in the latter camp, and we’re here for it. Luckily, they’re simple to make, with a raspberry topping that starts with store-bought jam.
“The peanut butter is blended into the pancake batter itself,” he writes, “which gives the pancake that familiar peanutty-ness and lends a moist, cakey texture to it. Instead of syrup, I combine jam with fresh raspberries for a sweet topping. Last thing: The buttermilk is essential for getting that rich, buttery flavor and perfect, deeply golden exterior.” If you have a hard time finding full-fat buttermilk, try substituting equal parts yogurt or sour cream and milk.
Reprinted with permission from Eitan Eats the World. Copyright © 2022 by Eitan Bernath. Photography Copyright © 2022 by Mark Weinberg. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.
Ingredients
Raspberry Jam
6 ounces (170g) fresh raspberries, plus more for serving
¼ cup (75g) grape jam
1 tablespoon pure maple syrup
1 tablespoon all-purpose flour
Pancakes
1 cup (140g) all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
⅔ cup (170g) creamy peanut butter
1¼ cups (306g) full-fat buttermilk
1 large egg
2 tablespoons pure maple syrup
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
Nonstick cooking spray or coconut oil spray
Chopped salted peanuts, for serving
Directions
1. Make the jam: In a small saucepan, heat the raspberries, jam and maple syrup over medium-low heat.
2. In a small bowl, whisk the flour with 2 tablespoons water until the flour is dissolved. Whisk the flour mixture into the raspberry mixture and cook, stirring occasionally, until the raspberries break down and the mixture is thickened, 8 to 10 minutes. Remove from the heat and set aside.
3. Make the pancakes: In a large bowl, whisk together the flour, baking powder, salt and baking soda. In a small microwave-safe bowl, microwave the peanut butter in 30-second intervals, stirring after each, until a thin, pourable consistency is achieved.
4. In a medium bowl, whisk together the buttermilk, egg, ⅓ cup of the melted peanut butter, the maple syrup, butter and vanilla. Pour the wet ingredients into the dry ones and fold until just barely combined, being sure not to overmix.
5. Preheat the oven to 200 ̊F and place a sheet pan inside. Spray a large nonstick skillet or griddle with cooking spray, then set it over medium heat. Using a measuring cup, measure ¼ cup of batter, pour it into the skillet and cook until the pancake top bubbles and the bottom is golden brown, about 3 minutes. (Cook as many pancakes as possible without crowding or touching.) Flip and cook until the other side is golden brown, about 2 minutes more. Transfer to the sheet pan in the oven to keep warm while you make the rest of the pancakes.
6. When all the pancakes have been cooked, remove them from the oven and top each with raspberry jam, the remaining melted peanut butter, fresh raspberries and chopped peanuts.
406 calories
20g fat
47g carbs
12g protein
19g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.