Ideal for peanut butter and jelly lovers, these easy gluten free peanut butter and jelly pancakes are packed with classic flavors for an amazing breakfast!

Peanut Butter and Jelly Pancakes - gluten-free pancakes made with brown rice flour #healthy #glutenfree #pbj #breakfast #recipe

If you’re the self-proclaimed number one biggest fan of the classic PB&J, you absolutely MUST add peanut butter and jelly pancakes to your life!

Made using a combination of almond flour and brown rice flour, this easy pancake recipe is naturally gluten-free.

Peanut butter and jelly get mixed into the pancake batter, which is how you know your dreams are about to come true.

Of course, I recommend enjoying the pancakes with more peanut butter and jelly on top, just to be sure the PB&J point is thoroughly driven home.

Can you go with standard butter and pure maple syrup? Of course!

Peanut Butter and Jelly Pancakes - gluten-free pancakes made with brown rice flour and almond meal #healthy #glutenfree #pbj #breakfast #recipe

How to Make Peanut Butter and Jelly Pancakes:

  1. Whisk together the wet ingredients (eggs, milk, peanut butter and jelly) in a large mixing bowl. If your peanut butter has been chilling in the refrigerator, microwave it for 30 seconds, or until it is easy to stir.
  2. In a separate bowl, stir together the almond flour, brown rice flour and baking powder. Pour the flour mixture into the wet mixture and stir until combined.
  3. In a large skillet, add just enough oil to coat the bottom and heat to medium. Once the skillet is all the way hot, measure a scant ยผ cup of batter and pour it carefully into the pan.
  4. The batter will spread and sizzle around the edges. This is normal. Allow pancake to cook until little air bubbles rise to the top and the sides firm up.
  5. Flip to the other side and continue cooking another minute or so, until pancake is cooked all the way through.
  6. Serve with a smear of peanut butter and jelly!
Peanut Butter and Jelly Pancakes - gluten-free pancakes made with brown rice flour and almond meal #healthy #glutenfree #pbj #breakfast #recipe

Store leftover pancakes in an airtight container in the refrigerator for up to 1 week.

This recipe makes a small batch of pancakes, so if you are planning on serving two or more people, consider doubling or tripling the recipe.

Peanut Butter and Jelly Pancakes - gluten-free pancakes made with brown rice flour and almond meal #healthy #glutenfree #pbj #breakfast #recipe

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Peanut Butter and Jelly Pancakes - gluten-free pancakes made with brown rice flour #healthy #glutenfree #pbj #breakfast #recipe

Peanut Butter & Jelly Pancakes

5 from 46 votes
Delicious Peanut Butter & Jelly Pancakes are a delicious way to start the day for those PB&J lovers out there!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 13 small pancakes

Ingredients

Instructions

  • In a small saucepan, add the milk and peanut butter. Heat over medium and stir just until the peanut butter is somewhat combined and is no longer a big hunk. This should take but a few seconds. Allow this mixture to cool slightly.
  • In a mixing bowl, whisk together the egg and the milk/peanut butter mixture.
  • In a separate bowl, stir together the almond meal, brown rice flour and baking powder.
  • Pour the flour mixture into the wet mixture and stir until combined.
  • Add the jelly and mix into the batter.
  • In a large skillet, add just enough oil to coat the bottom and heat to medium.
  • Once the skillet is all the way hot, measure a scant ยผ cup of batter and pour it carefully into the pan.
  • The batter will spread and sizzle around the edges. This is normal. Allow pancake to cook until little air bubbles rise to the top and the sides firm up.
  • Flip to the other side and continue cooking another minute or so, until pancake is cooked all the way through.
  • Repeat with remaining batter (I make 2 pancakes at a time on a 12โ€ skillet)
Author: Julia Mueller
Course: Breakfast
Cuisine: American
Keyword: gluten-free pancake recipes, peanut butter and jelly
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

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Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

Read More About Julia

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5 from 46 votes (1 rating without comment)

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Questions and Reviews

  1. These pancakes look delicious. I love peanut butter and jelly but never tried them together. That was clever..thanks for coming up with the idea.

  2. I love pancakes and I am so excited to try all the ones you posted. I am heading back to Oregon where Bobs Red Mill is -in a week to pick up a bunch of his many gluten free flours to try. Thanks for all the awesome gluten-free versions of pancakes!

  3. This recipe just blew me out of the water! Brown rice flour– how clever! Pinning this and telling friends about this fantastic idea.

  4. I really like your bog! I love finding new healthy blogs and I will definitely make this tomorrow morning!!

  5. Just when I thought pancake Friday’s couldn’t get any better. I LOOOVE peanut butter (and almond butter does not cut it).

    1. Michelle, I’m so glad you weighed in about the almond butter! Almond butter certainly has its place but Almond Butter and Jelly just doesn’t have the same ring to it (nor close to the same wonderful taste!) ๐Ÿ˜‰ Thanks and have a great weekend!

  6. I had no idea there was brown rice flour? I think it is so amazing how many different types of healthy flours there are

    1. That’s definitely one of the beauties of Bob’s Red Mill! They make flours and meals out of all sorts of nuts and grains which makes gluten free options virtually endless! Thanks for stopping by, Crystal!!

  7. LOVE this idea! I’ve been making mine with sourdough starter mix and whole wheat flour, so this would be an awesome change.

  8. We are just starting on our gluten free journey so thankyou for the recipe! I can’t wait to try them!! ๐Ÿ™‚