Peanut Butter and Jelly Sourdough Pancakes

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Peanut Butter & Jelly Sourdough Pancakes | GNOWFGLINS.com

As many regular readers of my site Nourishing Joy know, I have an unabashed, unadulterated, unrelenting love affair with sourdough.

Once I discovered its great versatility, I started using it in everything. (And I do mean everything. I even tried it in a smoothie once. It was…. different. :-) )

So in my ever-curious desire to come up with new sourdough recipes, I discovered these peanut butter and jelly sourdough pancakes. They’re very simple and they’re actually a great way to pack a PB&J sandwich to go: just use the pancakes as the bread, spread your favorite jelly or jam in between, and you’ve got a fairly tidy little sandwich.

My favorite way to make these is with “discarded” starter — this is a great recipe to have on hand when your starter has grown well and you need to use a large amount at once.

And if you’re wanting to try sourdough but aren’t sure where to start, I assure you, it’s easy! Both the Sourdough eCourse and the Sourdough A-Z eBook show you just how easy it is.

Peanut Butter and Jelly Sourdough Pancakes

Peanut Butter & Jelly Sourdough Pancakes

  • 2 cups sourdough starter
  • 1 cup smooth peanut butter (if you want to use chunky, mix this entire batter in a blender)
  • 1/4 cup butter or coconut oil, melted
  • 2 eggs
  • 1 cup milk, more as needed to thin
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder (optional, only if you like extra-fluffy pancakes)
  • 1/2 teaspoon salt

Makes approximately 16 4-inch pancakes.

Preheat the oven to 200 degrees Fahrenheit to keep the pancakes warm, if desired.

Place all ingredients in a large non-reactive bowl. Mix using a large whisk or blend with a handheld blender at high speed until completely mixed and smooth. This can take a few minutes, so be patient. Add more milk if the mixture is extremely thick.

Meanwhile, preheat a skillet or griddle over medium heat until fully heated and a drop of water sizzles when dropped on the surface. Add 1/2 teaspoon of oil of your choice (clarified butter, coconut oil, lard, etc,) and spread it to cover the entire surface of the griddle.

Pour or ladle 1/4 cup of the sourdough pancake batter onto the griddle for each pancake. When the top surface is dry and slightly bubbly, flip the pancakes to finish cooking, about 2 minutes per side. Transfer the finished sourdough pancakes to the warm oven until you are ready to serve.

When all the sourdough pancakes are cooked, top each pancake with your favorite jam or jelly and more peanut butter, if desired. And of course, butter and your favorite fruit syrups are delicious, too.

If you need to avoid peanut butter…

Other nut butters work just as well in this recipe. I’ve made these both with almond butter and the cashew pulp that remains after making cashew milk (similar to cashew butter). The key is just to blend the mixture as absolutely as smooth as possible.

Do you love sourdough, too? Check out these other great sourdough recipes:

How do you top your pancakes? What’s your favorite way to use sourdough?

This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!

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Comments

  1. Tammy says

    oh WOW!!! I just made your sourdough pancakes and waffles yesterday!!! this addition of nut butter looks AMAZING!!! and I luv that you don’t need any extra flour.. just the starter.. I don’t throw mine out.. I use it up!

    • says

      Hmmm…. no, I don’t think the ratios will work well with a straight substitution, BUT you could just add the peanut butter into a pancake recipe you already love that uses almond or coconut flour. You’d need to add a bit more liquid as well, but that would work better than just substituting the flours in this recipe.

      Here’s a basic almond flour pancake recipe that is easily customizable – http://wellnessmama.com/7924/easy-almond-flour-pancakes/

      Have fun! :-)

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