Healthy food for littles, eaten happily
Peanut butter and 'jam' whole grain pancakes for a healthy kids meal!

Peanut butter & ‘jam’ whole grain pancakes

Peanut butter and 'jam' whole grain pancakes!

Whole grain pancakes

For those of you who have a pb&j lover… here’s a new one to try!

This is a fun way to mix the classic PB & J together with pancakes with a “less sugar, more whole grains” twist. (Plus berries for the syrup. Added fruit. Score).


These whole grain pancakes use whole wheat flour and oatmeal, plus greek yogurt and a bit of chia seeds to make them a delicious, filling breakfast or lunch!

Peanut butter and 'jam' whole grain pancakes! Healthy kids recipe!

I like using plain, natural peanut butter on these because it is runnier than other peanut butter, plus no one will miss the sugar that typical peanut butter has added once you add the ‘jam’ syrup on top!

In fact, it may be a good way to introduce natural peanut butter to someone who is accustomed to using peanut butter with added sugar and oils, because the taste of peanut butter is still there, blended nicely with the berries from the syrup.

Peanut butter and 'jam' whole grain pancakes. Healthy kids breakfast!

The ‘jam’ syrup can be made with any berries or fruit. We love a mix of strawberries and raspberries for a classic PB & J taste! The ‘jam’ uses a small amount of  maple syrup, and the rest is fruit, and tastes like fruit! Aka- delicious.

Peanut butter and 'jam' whole grain pancakes for a healthy kids meal!


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Peanut butter and 'jam' whole grain pancakes!

Whole grain PB & ‘jam’ pancakes

  • Author: Kendra
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 40 small pancakes 1x


Peanut butter and ‘jam’ whole grain pancakes. A fun twist on the well loved kids’ classic!


  • 1 cup whole wheat flour
  • 1/2 cup quick oats or large flake rolled oats
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 T chia seeds
  • 1 & 1/4 cups milk
  • 2 eggs
  • 2 T honey
  • 3 T lemon juice
  • 1 tsp vanilla
  • 1/4 cup plain greek yogurt
  • 2 T melted butter
  • ——————————————–
  • 2 cups fresh or frozen (defrosted) berries or fruit
  • 1/4 cup maple syrup
  • ———————————————
  • Natural peanut butter


  1. In large bowl, mix all dry ingredients for pancakes.
  2. In medium bowl, blend wet ingredients well.
  3. Make a well in the middle of the dry ingredients and pour the wet ingredients into it.
  4. Mix until just combined. Do not over-mix.
  5. Let batter stand at least 5 minutes before frying pancakes.
  6. Fry pancakes over medium heat. I use a cookie scoop to make uniform, kid sized pancakes with less mess.
  7. Place fruit and maple syrup in a blender and blend until smooth
  8. Top each pancake with a spoonful of each peanut butter and syrup. Enjoy!
  • Category: Breakfast

From my kitchen to yours- enjoy!


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