Quick Recipe Version (TL;DR)

Yield: 4 servings (about 8 pancakes, 4 inches each)
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Quick Ingredients

1 1/2 cups (195 g) all-purpose flour
2 tbsp (25 g) granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 1/4 cups (300 ml) buttermilk
2 large eggs
3 tbsp (42 g) unsalted butter, melted (plus more for the pan)
1 tsp vanilla extract
1/2 cup (135 g) creamy peanut butter
2 tbsp (30 ml) milk (to thin peanut butter)
3/4 cup (255 g) berry jam or preserves
2 tbsp (30 ml) water
1 tsp fresh lemon juice (optional)
1/3 cup (45 g) crushed roasted peanuts or granola

Do This

1. Warm jam with water (and lemon) over low heat until pourable; keep warm.
2. Stir peanut butter with milk until smooth and drizzle-able; set aside.
3. Whisk dry ingredients; whisk wet ingredients separately.
4. Fold wet into dry just until combined; rest batter 5 minutes.
5. Heat griddle to 375°F (or medium). Butter lightly.
6. Pour batter, swirl in peanut butter, cook 2–3 minutes per side until golden.
7. Stack pancakes with warm jam ribbons; top with crushed peanuts or granola.

Why You’ll Love This Recipe

Classic PB&J flavor in pancake form, with a real peanut-butter swirl in the batter.
Fluffy and tender thanks to buttermilk and a short batter rest.
Sweet-tart jam ribbon that soaks into the stack without making it soggy.
Crunchy finish from peanuts or granola for the perfect texture contrast.

Grocery List

Produce: 1 lemon (optional, for brightening the jam)
Dairy: buttermilk, unsalted butter, milk, eggs
Pantry: all-purpose flour, granulated sugar, baking powder, baking soda, fine salt, vanilla extract, creamy peanut butter, berry jam/preserves, roasted peanuts or granola

Full Ingredients

Pancake Batter

1 1/2 cups (195 g) all-purpose flour
2 tbsp (25 g) granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 1/4 cups (300 ml) buttermilk, at room temperature if possible
2 large eggs, at room temperature if possible
3 tbsp (42 g) unsalted butter, melted and slightly cooled (plus 1–2 tsp for greasing the pan as needed)
1 tsp vanilla extract

Peanut Butter Swirl

1/2 cup (135 g) creamy peanut butter
2 tbsp (30 ml) milk (add 1 more tbsp if needed for a smooth drizzle)

Warm Jam Ribbon

3/4 cup (255 g) berry jam or preserves (strawberry, raspberry, or mixed berry work great)
2 tbsp (30 ml) water
1 tsp fresh lemon juice (optional, but helps balance sweetness)

For Serving

1/3 cup (45 g) crushed roasted peanuts or granola
Optional: extra butter, extra jam, sliced bananas, or fresh berries

Step-by-Step Instructions

Step 1: Warm the jam into a pourable ribbon

Add the jam, water, and optional lemon juice to a small saucepan. Warm over low heat, stirring often, for 2–4 minutes, until the jam loosens into a thick but pourable sauce.

Turn the heat to the lowest setting to keep it warm, or remove from heat and cover. (If it thickens as it sits, add 1–2 teaspoons water and rewarm briefly.)

Step 2: Thin the peanut butter for easy swirling

In a small bowl, stir together the peanut butter and milk until smooth and glossy. You want a consistency that can be drizzled or spooned in thin ribbons; if it feels stiff, stir in 1 more tablespoon (15 ml) milk.

Set aside. If your kitchen is cool and the peanut butter tightens up, microwave for 10 seconds and stir.

Step 3: Mix the dry ingredients

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt until evenly combined. Whisking well here helps the pancakes rise evenly with no bitter pockets of leavener.

Step 4: Mix the wet ingredients, then combine gently

In a medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth. Pour the wet mixture into the dry mixture.

Using a spatula or wooden spoon, gently fold just until you no longer see dry flour. The batter should look a little lumpy; that is what keeps pancakes fluffy. Let the batter rest 5 minutes while you preheat the pan.

Step 5: Preheat the griddle or skillet

Heat a griddle to 375°F or place a large nonstick or cast-iron skillet over medium heat for about 3–5 minutes.

Lightly grease with a small amount of butter. If the butter browns instantly, your pan is too hot; lower the heat slightly so the pancakes cook through without scorching.

Step 6: Cook the pancakes and add the peanut-butter swirl

For each pancake, pour about 1/4 cup (60 ml) batter onto the griddle. Immediately drizzle or spoon about 2 teaspoons of the thinned peanut butter over the top in a quick spiral or zigzag.

Use a toothpick, skewer, or the tip of a butter knife to gently drag through the peanut butter once or twice to create a marbled swirl (do not overmix).

Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook the second side until golden and cooked through, about 1–2 minutes.

Transfer to a plate and keep warm in a 200°F oven if cooking in batches. Repeat with remaining batter, greasing the pan lightly as needed.

Step 7: Stack, ribbon with warm jam, and add crunch

Build stacks of 2–3 pancakes per serving. Spoon warm jam over each layer so it creates a “ribbon” between pancakes and a glossy drizzle on top.

Finish with crushed peanuts or granola for crunch. Serve right away while the pancakes are warm and the jam is silky.

Pro Tips

Don’t chase a smooth batter. Small lumps are good; overmixing makes pancakes dense.
Control the heat. Aim for steady medium heat or a 375°F griddle so the centers cook before the outsides get too dark.
Swirl fast. Add peanut butter immediately after pouring the batter so it sets into the pancake instead of sitting on top.
Thin the peanut butter on purpose. A little milk makes it swirl neatly; straight peanut butter tends to clump and tear the batter.
Warm the jam with water. This keeps it glossy and pourable so it ribbons through the stack instead of landing in heavy blobs.

Variations

Banana PB&J pancakes: Add 1/2 cup (60 g) thinly sliced banana to the batter after folding, then cook as written.
Chocolate PB&J pancakes: Add 1/2 cup (85 g) mini chocolate chips to the batter and top with crushed peanuts.
Whole-grain swap: Replace 1/2 cup (65 g) of the all-purpose flour with whole wheat flour. Add 2 extra tablespoons (30 ml) buttermilk if the batter feels too thick.

Storage & Make-Ahead

Refrigerate: Cool pancakes completely, then store in an airtight container for up to 3 days. Store jam sauce separately.

Freeze: Layer pancakes with parchment paper and freeze in a zip-top bag for up to 2 months.

Reheat: Warm pancakes in a toaster on a low setting, or in a 350°F oven for 6–8 minutes (from fridge) or 10–12 minutes (from frozen). Rewarm jam gently on the stovetop over low heat with a splash of water.

Make-ahead tip: Mix dry ingredients the night before. In the morning, whisk wet ingredients, combine, rest 5 minutes, and cook.

Nutrition (per serving)

Approximate, based on 4 servings: 590 calories, 22 g protein, 73 g carbohydrates, 25 g fat, 7 g saturated fat, 11 g fiber, 34 g sugars, 780 mg sodium.

Peanut Butter and Jelly Swirl Pancakes with Jam and Crunch