PBJ Pancake Parfaits
These PBJ pancake parfaits feature light and fluffy mini buttermilk pancakes stuffed with layers of creamy peanut butter and sweet jam.
Servings 5 servings
Calories 592kcal
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
Storing Instructions
Pancakes are best if served immediately after assembly.
Nutrition
Serving: 2 parfaits | Calories: 592kcal | Carbohydrates: 80g | Protein: 15g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 749mg | Potassium: 375mg | Fiber: 3g | Sugar: 31g | Vitamin A: 417IU | Vitamin C: 3mg | Calcium: 239mg | Iron: 3mg