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Peanut butter and jelly pancakes

Peanut butter and jelly pancakes

Try something different for Pancake Day with a combination of two American classics: PB&J plus fluffy US style pancakes.

  • Feeds 4Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    2606kj 621kcal
  • Fat
    High 36%
  • Saturates
    Med 30%
  • Sugar
    Med 25%
  • Salt
    Med 26%

% of adult’s reference intake | Carbohydrates per serving : 75g


  • 300g Co-op self raising flour
  • 1 tsp baking powder
  • 3 tbsp Fairtrade caster sugar
  • 2 large Co-op British free range eggs, beaten
  • 300ml Co-op British semi-skimmed milk
  • 350g strawberries
  • 3 heaped tbsp Co-op smooth peanut butter
  • 10g Co-op British unsalted butter
  • 40g Co-op roasted and salted peanuts, roughly chopped


  1. Put the flour and baking powder in a bowl and stir in 1 tbsp of the sugar. Add the egg and a splash of milk, mix until smooth, then whisk in the remaining milk.
  2. For the ‘jelly’, set 4 strawberries aside and roughly chop the remainder. Cook in a saucepan with the remaining sugar over a gentle heat, stirring frequently until the sugar has dissolved and the strawberries are softened and juicy. Bring to the boil and cook for 1-2 mins to reduce a little. Set aside.
  3. Heat a nonstick frying pan set over a medium-high heat, then ladle in large spoonfuls of the batter. Leave until bubbles appear, then flip over and cook until golden. Keep warm while you make more pancakes — you’ll need 16 in total. 4. Heat the peanut butter and butter in a pan until warm and runny, and halve the reserved berries. Stack 4 pancakes on each plate, then drizzle with peanut butter and spoon on the jelly. Sprinkle with peanuts, then garnish with the strawberries.

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