Reviewed: Mar. 25, 2013

I made two changes based on the other reviews. I cut the milk (1%) to 1 1/2 cups. I also increased the peanut butter to 1/4 cup. The pancaked cooked up fat and brown. The results were so good even my picky 16 month-old liked them. We didn't have strawberry jam, so we just used syrup. One warning--if you are looking for a pancake with a traditional consistency, this is not for you. These pancakes are thicker and heavier than their traditional cousins--perfect for a warm, filling evening meal.

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Reviewer:

CLM8203

Cooking Level: Beginning

Home Town: Bowling Green, Ohio, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Jan. 5, 2013

This is a great recipe. The first time I made these, I think that I mixed too long and cooked on too high a heat. The second time they came out perfect. Everyone loved them with strawberry preserves and maple syrup. They are not sweet AT ALL so you want to add something sweet on top. Delish!

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Reviewer:

Jwelch

Cooking Level: Intermediate

Living In: Estero, Florida, USA

Reviewed: Sep. 27, 2012

I have made this several times now and it is a hit with my homemade strawberry syrup! I cut the milk by almost half though because it was way to thin and we like a thicker heartier pancake. I also added a lot more peanut butter ;)

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Reviewer:

mcjj

Cooking Level: Expert

Reviewed: Sep. 1, 2012

We love to make this recipe and put banana slices on the pancakes before we flip them instead of using jelly. They are so good and so filling!

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Reviewer:

betwitching

Reviewed: Aug. 29, 2012

I highly recommend putting the oats and WARM milk together, let sit 5 min, then add the rest of the wet ingredients as listed. Then finish off by not stirring too much. It makes for a lovely, more moist pancakes (that is great to warm up for leftovers if one or two are leftover). I usually make 3 x of this recipe for my 5 kids. As for the jam: put it in a saucepan with 2 tbsp water to the 1/4 c jam and bring up to the point where the jam melts into the water (about a simmer). More of a lovely syrup to soak into those pancakes without cooling them down.

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Reviewer:

Melanee

Cooking Level: Intermediate

Home Town: Fort Collins, Colorado, USA

Reviewed: Jul. 22, 2012

These are delicious! After reading other reviews I used 4 tbps of peanut butter instead of 3 and I let the batter sit for 5 minutes so it could thicken. We ate them with black raspberry jam instead of strawberry because that was all we had on hand. Also tried a few with butter and syrup and they were good. Will definitely make these again!

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Reviewer:

HollyM

Reviewed: Jan. 21, 2012

Exactly as written, the batter turns out very runny (I made a test pancake, which turned out flat--even for a pancake). I added about 1/4 cup of ground golden flaxseed and allowed the batter to sit for 15 minutes and that firmed it enough. I topped them with warm strawberry-rhubarb jam. My daughters loved them, and I'll make them again with the flaxseed. Finely diced peanuts would also be a good addition and would help boost the peanut flavor.

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Reviewer:

jrbaker

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

Reviewed: Oct. 5, 2011

I was really loooking forward to these pancakes. They smelled delicious while preparing, but anything with peanut butter does. The cooked product had a funky texture and not much taste at all. Probably won't be making these again.

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Reviewer:

reinarachel

Reviewed: Jun. 18, 2011

My husband and I both love these. I have done it with and without the PB. I do add a teaspoon of Vanilla. Just because I love it.. and I do add chocolate chips to the last half of the batter... Soo good..

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Reviewer:

16Laura:)

Reviewed: May 29, 2011

Peanut Butter & Jelly Pancakes Haiku: "PBJ pancake! Needs more peanut butter though. A fun breakfast treat." Made these as written, and wow did they smell good; I just wish they had more peanut butter taste! I warmed the strawberry jelly so that it would drizzle nicely, but I think when I make these again, besides increasing the PB, I think I'd rather bananas and perhaps a squirt of chocolate syrup on top. Now THAT's a decadent breakfast!

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