PB & J Pancake Bites / Whole wheat Strawberry Jam filled mini muffins with Peanut Butter spread

Category:  Breakfast / Kids Recipes
Preparation Time: 10 mins + 10 mins waiting time 
Cooking Time: 9-11 mins
Servings: yields around 15 mini muffins 

PB & J Pancake Bites

Peanut Butter and Jelly, or PB&J, is a classic combo that’s loved by many, especially kids in the US. On weekends, I like to switch things up and make pancakes, waffles, or muffins for breakfast. I’ve already shared some of my favorite pancake recipes with you, like these whole wheat pancake mini muffins and pancake doughnuts.

Whole wheat pancake mini muffins 

Pancake Doughnuts.

I’m experimenting with a new recipe for pancake muffins filled with fruit preserves or jam. It’s a tasty twist on the classic pancake! To make it even healthier, we can use homemade unsweetened peanut butter and fruit jam made with less sugar. What do you think?

These PB&J Pancake bites are made with whole wheat flour stuffed with strawberry preserves and topped with peanut butter spread. They’re absolutely delicious, super soft, and a hit with everyone!

Since we’re using fruit preserves, I’ve reduced the amount of sugar in the pancake batter, and we can even skip the sugar altogether!

For the eggless version, we can use the batter as in the pancake donuts recipe: Pancake Doughnuts

Super soft!!!!

Ingredients:

Dry Ingredients: 

• White Whole Wheat flour / Whole Wheat Pastry flour / Atta  - 1 cup
• Baking powder -  1/2 tsp
• Baking soda - 1/4 tsp
• Salt - a pinch

Wet Ingredients:  

• Egg - 1 no (at room temperature)
• Butter milk - 1 cup (I used 3/4 cup thick yogurt + 1/4 cup water)
• Sugar - 1 to 1 1/2 Tbsp (I used Organic unrefined sugar)
• Unsalted Butter - 2 Tbsp, Melted 

 Other Ingredients:

• Fruit Jam / Fruit Preserves - About 1/2 cup  (use as needed)
• Peanut Butter - About 1/4 cup (Unsweetened)  (use as needed)
• Honey or maple syrup -  Around 1 Tbsp (use as needed)

Method:

• Preheat oven to 375 F and grease the mini muffin tin
• Sieve the dry ingredients in a wide bowl and mix it well

• If we are not having butter milk, we can prepare it by mixing 1/2 to 3/4 cup of thick curd and dilute it with water, to make it 1 cup 
• In another bowl, add the sugar and egg, beat them until frothy

• Then add butter milk and mix well

• Add the melted butter and mix well

• Add the wet mixture into the flour mix and gently fold it so that it gets mixed (Don't over mix it)

• Let it stand for 10 mins

• If the fruit jam is thick, we can microwave it for 30 secs. I used organic strawberry preserves

• Spoon the batter into muffin cups; fill only 1/2 of the cup

• Then using a small spoon add little fruit jam / preserves

• Cover up with more pancake batter

• Fill up the remaining batter in the muffin cups

• Bake in the preheated oven for 9-12 mins or until its done (can be checked by using tooth pick method); if using medium / large muffin tray, baking time will vary

• Once its done, remove from the oven and allow to cool for 5 mins
• Then transfer the muffins from the tray to cooling rack
• Here I used unsweetened peanut butter so I mix it up with 1/2 to 1 Tbsp of honey

• Spread the peanut butter over the warm muffins

• Serve warm!