Whole Wheat Peanut Butter Pancakes with Blueberry Maple Syrup

These Whole Wheat Peanut Butter Pancakes with Blueberry Maple Syrup is my riff on a PB and J sandwich, only in pancake form.

I’m not usually a pancake kind of gal, but I am all about a good peanut butter and jelly sandwich. These Whole Wheat Peanut Butter Pancakes with Blueberry Maple syrup as the “jelly” are fun to make, and they come together in only a matter of minutes…

The blueberry maple syrup however does take about a half and hour to prepare and reduce, so please plan accordingly. Of course if you want to use store bought syrup (of any kind), go for it. I’ll never tell.

This recipe makes approximately 28 – 4″ pancakes. Naturally, if you don’t need (or want) that many pancakes, you can always cut the ingredient amounts in half. But, if you’re a fan of having a quick grab-and-go breakfast on busy weekday mornings, these pancakes freeze (or refridgerate) wonderfully well by stacking the leftover pancakes with small squares of parchment paper in- between the cooked pancakes. Wrap the stacks in plastic wrap or zip top bags. To heat, separate the pancakes and pop them in the microwave or toaster. What could be easier?

WHOLE WHEAT PEANUT BUTTER PANCAKES WITH BLUEBERRY MAPLE SYRUP
Yield: 28 – 4″ pancakes    Prep Time: 30 minutes (including syrup)    Cook Time: 15 minutes
{PRINT THIS RECIPE}

For the syrup:
2 pints fresh blueberries
¼ cup water
3 tablespoons butter
½ teaspoon pure vanilla extract
¼ cup pure maple syrup

-Place the first three ingredients in a medium saucepan and cook over medium/high heat. Cook and stir occasionally until the berries burst and the mixture thickens and reduces by about half. Remove from the heat and stir in the vanilla extract and maple syrup. Cover and keep warm while you prepare the pancakes.

For the pancakes:
½ cup creamy peanut butter
3 cups milk
2 teaspoon salt, divided
1 egg
2 tablespoons butter, melted
1½ cups whole wheat flour
1½ cups all-purpose flour, more if needed
1 teaspoon baking powder
1 tablespoons granulated sugar
Butter for the skillet

-Place the milk, peanut butter and 1 teaspoon salt in a large microwave safe bowl. Heat on medium power in a microwave until the peanut butter has melted and the milk has warmed, Whisk to thoroughly combine. Cool slightly and whisk in the butter and egg.

-Whisk in the whole wheat flour, all-purpose flour, baking powder, remaining salt, and the sugar until the mixture is your prefered pancake consistency. If you like your pancakes thicker, add a few more tablespoons of the all-purpose flour. If you like them thinner, add a splash more milk.

-Heat a large skillet over medium/high heat. Butter the skillet liberally and spoon the pancake batter onto the hot skillet into 4″ circles. When bubbles appear around the surface of the pancake batter and they don’t look as “wet” as they did when you first added them into the skillet (approximately 90 seconds), use a spatula to quickly flip the pancakes to cook on the other side. Remove to a plate to keep warm. Continue the process with the reamining pancake batter (and butter).

-Serve warm with the blueberry maple syrup and enjoy!

*Note – Should you have any leftover blueberry maple syrup, it stores well in the fridge for 3-4 days and is delicious as a topping for cooked chicken or pork.

And naturally you can’t have a big stack of pancakes without a big stack of…

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