These PBJ pancake parfaits feature light and fluffy mini buttermilk pancakes stuffed with layers of creamy peanut butter and sweet jam.
Truth: The only thing better than a tall stack of warm pancakes at breakfast time is an even taller stack of MINI pancakes.
Piled even higher still into a parfait with a dreamy filling of the tried-and-true combo of peanut butter and jelly. Such a simple concept, but WOW.
Suffice to say I think you’ve got your newest dream breakfast staring ya in the face currently!
Basically all we’re doing here today is cooking up a mess of mini buttermilk pancakes and stacking them up with all the peanut butter and jelly stuffed between layers.
I mean, it’s almost embarrassing how easy these are to make. Almost as embarrassing as how many I end up eating.
These Pancakes feature…
- Fluffy, melt-in-your-mouth mini buttermilk pancakes
- Creamy peanut butter and sweet fruit jam stuffed between layers
- Minutes to make and a fun breakfast for any occasion
Making the Pancakes
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Honey
- Vanilla extract
- Egg
- Buttermilk
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Peanut butter
- Jam
- Strawberries
- Powdered sugar
Tips for Perfect Pancakes
- Spoon and level flour – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Allow melted butter to cool – wait for the butter to cool before mixing with the other ingredients to prevent curdling.
- Gently fold batter – use a light hand when mixing batter to prevent overmixing.
- Use real buttermilk – this gives the pancakes a rich and tangy flavor.
Recipe Variations
Try these ideas for a different twist on these pancakes.
- Add chocolate chips – fold in 1/2 cup mini semisweet chocolate chips.
- Use another nut butter – try almond butter or cashew butter in place of the peanut butter.
- Serve with another topping – try whipped cream or maple syrup.
Kids and adults alike are going to go absolutely crazy over these pancakes! The fluffy pancake base is the best canvas for all that rich peanut butter and sweet jam. We almost never measure the pb&j, let your heart guide you to the perfect amount.
No way around it, you’ve just found a new weekend breakfast favorite!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.
More pancake breakfast items to try next!
PBJ Pancake Parfaits
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Ingredients
- 3 tablespoons unsalted butter, melted and cooled
- 2 tablespoons honey or agave nectar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups buttermilk
- 2 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- Melted butter for cooking
- 1/2 cup creamy peanut butter
- 1/2 cup fruit jam
- Halved strawberries and powdered sugar for serving
Instructions
- In a large bowl, whisk melted butter, honey, vanilla, egg, and buttermilk until smooth. In a separate medium bowl, combine flour, baking powder, baking soda, and salt. Fold flour mixture into liquid until batter is just combined.
- Preheat a large skillet or griddle over medium heat and lightly brush with butter. Working in batches, drop pancake batter by 1/8 cups (2 tablespoons) onto hot skillet and allow to cook 2-3 minutes on each side until pancakes are golden brown. Repeat cooking method with remaining batter, adding more butter to skillet as needed.
- Divide pancakes into portions of three. Spread about 1 teaspoon peanut butter and 1 teaspoon jam on each pancake and stack on top of each other to form a parfait. Garnish pancakes with a strawberry half and serve with powdered sugar on top. Serve warm and enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 11/6/25.
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