Eitan Bernath’s PB&J Pancakes

published Oct 26, 2021
PB&J Pancakes Recipe

These playful pancakes, from Eitan Bernath's cookbook Eitan Eats the World, involve a peanut butter-infused batter and a grape jam topping.

Serves4 to 6

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PB&J Pancakes
Credit: Mark Weinberg

Before I start telling you about this recipe, I have a confession to make: I don’t like peanut butter and jelly sandwiches. So, to redeem myself to the many of you who I’m sure are shocked and disappointed by this news, here’s my recipe that combines those flavors in a way I do find delicious. 

The peanut butter is blended into the pancake batter itself, 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 it, check out the Recipes Notes for a substitute.

Credit: Penguin Random House

PB&J Pancakes Recipe

These playful pancakes, from Eitan Bernath's cookbook Eitan Eats the World, involve a peanut butter-infused batter and a grape jam topping.

Serves 4 to 6

Nutritional Info

Ingredients

For the raspberry jam:

  • 6 ounces

    fresh raspberries, plus more for serving

  • 1/4 cup

    grape jam

  • 1 tablespoon

    pure maple syrup

  • 1 tablespoon

    all-purpose flour

For the pancakes:

  • 1 cup

    all-purpose flour

  • 2 teaspoons

    baking powder

  • 1 teaspoon

    kosher salt

  • 1/2 teaspoon

    baking soda

  • 2/3 cup

    creamy peanut butter

  • 1 1/4 cups

    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

Instructions

Make the jam:

  1. In a small saucepan, heat the raspberries, jam, and maple syrup over medium-low heat. 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, about 10 minutes. Remove from the heat and set aside.

Make the pancakes:

  1. 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. In a medium bowl, whisk together the buttermilk, egg, 1/3 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.

  2. 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 1/4 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, another 2 minutes. Transfer to the sheet pan in the oven to keep warm while you make the rest of the pancakes.

  3. 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. Serve immediately.

Recipe Notes

Buttermilk substitution: Full-fat buttermilk is an absolute game-changer in this recipe, but I know it can be hard to find, depending on where you live. Don’t worry! You can substitute the full-fat buttermilk with low-fat buttermilk, or equal parts plain 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.