What’s better than PB&J? How about peanut butter pancakes with jelly syrup… oh yah! And did I mention there is NO ADDED SUGAR in the entire recipe (syrup included!) With less than 10 ingredients, you can whip up an entire batch in just minutes for your whole family.
Why You’ll Love this Recipe
Well first, it’s PB&J and pancakes, so what’s not to love. But here’s what you will really get excited about:
- No added sugar – the sweetness from this recipe, and the syrup too, comes entirely from using 100% grape juice. There’s no need for added sugar at all
- Packed with protein – the peanut butter pancakes are made with whole grain flour, egg, peanut butter, and Greek yogurt to provide a protein rich pancake that is just as fluffy and light as traditional versions, but without any refined flour and a boost of high-quality protein.
- Whole grain – typical pancakes are made with whole flour which can spike blood sugar levels and leave you feeling hungry, but not these peanut butter pancakes. This recipe uses rolled oats which are rich in fiber and prebiotic resistant starch, which means they will help you stay full longer while improving blood sugar levels.
- Gluten-free – if you need to avoid gluten, there’s no need to avoid pancakes anymore. This recipe is entirely gluten-free thanks to using oat flour as a replacement for the refined flours used in most pancake recipes.
What You’ll Need
100% Grape Juice Use 100% grape juice with no added sugars, artificial colors, or sweeteners. The natural sweetness from the grape juice means no added sugars are needed to make these grape jelly syrup or added sweetness to the pancakes.
Oats For this recipe you can use quick oats or rolled oats. Pulse the oats in a food processor until they are a rough sand-like consistency. This should only take about 20-30 seconds for rolled oats and even less time for quick oats.
Plain Greek Yogurt Unsweetened, plain Greek yogurt is thicker than traditional yogurt. Using Greek yogurt in baked goods, like these pancakes, creates a moist and fluffy texture similar to oil but without the extra fat and calories. As a bonus, the extra protein in the Greek-style yogurt helps to keep you full and satisfied.
Peanut Butter Opt for natural creamy peanut butter without any extra sweeteners to keep the recipe free of added sugar and make it a more blood sugar friendly option.
How to Make Peanut Butter Pancakes
- Pulse the oats in a food processor until they are a roughly sand-like consistency. Avoid over processing. The texture will be between oats and flour and should only take about 20-30 seconds.
- In a large bowl whisk the egg and add in the Greek yogurt. Stir together and add melted peanut butter, ⅓ cup of grape juice, and vanilla. Mix the wet ingredients until smooth.
- Add the oats, baking powder, and salt to the wet mixture. Stir together until the batter is well combined and no longer lumpy.
- Heat a large skillet or griddle over medium heat. Spray with cooking oil. You’ll know it’s ready if you sprinkle the surface with water and see a sizzle!
- With a ¼ cup scoop or measuring cup, drop the batter onto the hot surface. Once the pancake batter begins to bubble, flip with a spatula and cook both sides until browned.
How to Make Jelly Syrup
- Pour 1 cup of grape juice into a small pot and add in the cornstarch. Turn the heat up to medium for about 5 minutes, stirring frequently.
- After 5 minutes, remove the syrup from the heat and let it cool. Stir every 30 seconds or so as it cools until the mixture thickens to a syrup consistency.
Yes! This recipe is perfect as is, but if you like a little extra nutrient or flavor boost I’ve got you covered!
– Top with peanut butter (yes peanut butter is in the pancakes, but you can’t go wrong with more!)
– Strawberries, raspberries, or blueberries
– Walnuts or pecans
– Hemp or Chia seeds
These pancakes are amazing when warm right off the griddle. If you have extras you can always store them for the next morning.
Let the pancakes cool completely, then place them in an airtight container and stick them in the refrigerator for up to 3 days. When you want to heat them back up, either toss in the toaster, on a skillet, or in the microwave until heated through.
You can store extra jelly syrup as well. Just let the syrup cool then place it in an airtight container in the refrigerator. When you want to heat the syrup up, just stick it on the stove or in the microwave. The jelly syrup should keep well for 3-5 days.
If the consistency is a little too thick, just add water (or more grape juice) 1 tsp at a time until it reaches the consistency you’d like.
Want to enjoy these on a busy weekday morning? Peanut butter pancakes are perfect for making ahead. Just cook a batch (or even a double batch!) as directed. Avoid over-browning the pancakes when cooking.
Once cool, place all of the pancakes on a parchment paper-lined sheet pan and place them in the freezer for 2-4 hours. Once completely frozen, you can stack them in a freezer bag or container. They will keep in the freezer for 3-4 months.
To reheat, just place the frozen pancakes in the toaster until heated through.
Other Recipes You May Enjoy
Looking for More Kid-Friendly Recipes? Try these recipes and you and your little ones will love!
Ready to make the most delicious PB&J pancakes ever (with no added sugar)? Go fire up your griddle & let’s get started. And after you try it (and hopefully love it like I do), remember to give it a 5-star rating & share it with me on Instagram by tagging me @ErinPalinskiWade
Peanut Butter Pancakes with Jelly Syrup
- food processor
- A large bowl
- Skillet or griddle
- ¼ cup scoop or measuring cup
- A small pot
- 1 cup Grape Juice
- 1 Tbsp plus 1 tsp cornstarch
- In a food processor or blender, quickly grind rolled oats for 30 seconds. In a large bowl whisk egg and add in yogurt. Stir together and add in melted peanut butter, juice, and vanilla. Mix wet ingredients until smooth. Add dry ingredients into liquid, stirring consistently, to create pancake batter. Heat a large skillet coated with cooking spray over medium heat. Pour ¼ cupfuls of batter onto skillet and cook until bubbles form on the surface. Flip with a spatula and cook until browned on the other side.
- While batter is cooking, pour 1 cup grape cup into a small pot over medium heat. Add in cornstarch and stir frequently for 5 minutes. Remove from heat and allow mixture to cool, stir every 30 seconds until mixture thickens into a syrup consistency.
- Pour the grape juice syrup on top of the pancakes and serve warm. Enjoy!