Fluffy peanut butter pancakes are layered with sweet and juicy strawberry chia jam to make this scrumptious and satisfying stack of vegan pb&j pancakes.

Pancake day was earlier this week. Nobody told me! I mean, I should know these things, right? I knew that Tuesday was Mardi Gras, but somehow I managed to miss the fact that fat it was also pancake day. I always associate the day with doughnuts and Cajun food. Pancakes though? Not until this year. Maybe this is a new thing, or maybe I've been living under a rock.
So pancake day came and went, I shared some tofu steaks, and all the while I had this recipe sitting in my little blog recipe notebook, thinking I'd post it on a weekend. Oh well. Here it is now. Who had time to make pancakes on a Tuesday anyway? Not me!
These pb&j pancakes were nothing short of fantastic, and this is coming from a lady who never liked pb&j sandwiches. Peanut butter somehow makes the texture of pancakes awesome, and I probably don't need to preach to you about the awesomeness of chia jam.
That's a big old stack of pancakes in those photos. Sorry. I have a tendency do get out of hand with pancakes. They're so fun! For the record, the stack in the photos is one whole batch, which is about 3 or 4 servings. That's also about a whole batch of chia jam piled between those cakes, but my husband and I did actually polish off a whole batch of the jam by the time we finished them. That's a lot of jam, but it's also the equivalent of a pound of strawberries, and not too much added sugar, so no regrets!
Vegan PB&J Pancakes
Ingredients
For the Chia Jam
- 16 ounces fresh strawberries, cleaned, hulled and quartered
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons chia seeds
For the Peanut Butter Pancakes
- 1 cup whole wheat pastry flour
- 2 tablespoons coconut sugar, or another vegan granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unflavored soy or almond milk
- ¼ cup creamy natural peanut butter
- 1 teaspoon vanilla extract
- Oil for grilling
For Serving
- Creamy natural peanut butter
Instructions
Make the Chia Jam
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Place the strawberries, maple syrup, and vanilla into a small saucepan and place over medium heat. Bring to a simmer and allow to cook until the berries soften, about 10 minutes, stirring occasionally.
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Roughly mash about half of the berries with a fork and stir in the chia seeds. Allow to continue simmering for 10 minutes more, stirring occasionally.
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Remove from heat and allow to sit for a few minutes. The jam will continue to thicken as it sits.
Make the Peanut Butter Pancakes
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While the jam simmers, stir together the flour, sugar, baking powder and salt in a medium mixing bowl. In a separate bowl or a large liquid measuring cup, stir together the milk, peanut butter and vanilla until fully mixed. Pour the peanut butter mixture into the flour mixture and stir until fully blended.
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Lightly oil a griddle or non-stick skillet and place over medium heat. One hot, pour ¼ to ⅓ cup of batter onto the cooking surface. Cook about 4 minutes on each side, until lightly browned and fluffy. Transfer to a plate and repeat until all of the batter is used, adding oil to the cooking surface as needed between pancakes.
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Serve with chia jam and a drizzle of peanut butter if you like.
oh gosh, these are so crazy fluffy! these photos are absolutely gorgeous.
Thanks Annie! I wasn't sure if I went overboard with all the jam in the photos - haha!
I just love pan cakes and just take it to the next level. Thanks for sharing it.
Thank you!!
very easy to make and yummy ! Thanks for this wonderful recipe
Very welcome! I'm so glad you enjoyed it!
Love these, thanks
I'm glad you like them!