PB&J Pancake Sliders

I recently saw someone post about PB&J and I haven’t been able to stop thinking about it since. I grew up with peanut butter and jelly sandwiches, overstuffed with at least 3 serving sizes of PB and the crust cut off. It’s one of those childhood memories that might not even really be that good, but it’s ingrained in our souls.

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I could have made this sandwich on bread, but the weekends are our pancake days, so I figured there had to be a way to incorporate my favorite protein-pancake recipe and have a delish PB&J.

I definitely prefer to have more things in smaller quantities. I wonder what that says about my personality? My husband is the exact opposite. He would take only 2 pancakes that are really large, and I’m all about the mini’s and getting to devour 4 little sliders. You can do either or, but fair warning; the sliders are adorable.

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Have you ever looked at the ingredient label for your average jar of Jelly? Even organic jelly is loaded full of things I can’t pronounce, so I started making jelly a few months ago out of fresh fruit, and it’s been a game-changer. I know where it’s coming from and exactly what’s in it – plus, it tastes better in my opinion. And you get a wide variety and fun little hybrid breeds of jelly. Helllooo Bananaberry.

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I’ve tried lots of different fruits together, and there are lots of great combos. Go crazy in there! Throw the rulebook out the window and combine anything you like!

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Be sure to get the toothpicks out of the way before you (or your husband) dives into these little guys. Anyone ever see their spouse eat kitchen supplies (tin foil, tooth-picks, napkins, cupcake liners) without even noticing? Yea, me either.

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Oh yum. Maybe I’ll make these again today.

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Entire Recipes

280 Calories

PB&J Pancake Sliders

5 minPrep Time

5 minCook Time

10 minTotal Time

Serves 4 Sliders

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  • Pancakes
  • 1/4 cup whole wheat or oat flour
  • 1/2 cup 0% plain greek yogurt
  • 1 egg white
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp apple cider vinegar
  • dash of sea salt
  • Filling
  • 1/2 cup favorite berries or fruit
  • 1 tsp organic peanut butter or almond butter


  1. Combine all dry ingredients and mix well
  2. Add in all wet ingredients and mix just well enough to combine - do not overmix
  3. Heat griddle or pan to medium heat and spray with coconut oil
  4. Spoon pancake batter onto griddle in very small circles, 1 inch or so
  5. Cook 2 minutes on each side until batter is cooked through
  6. While pancakes are cooking, heat another pan stovetop and add berries.
  7. Stir frequently until they start to break down into a jelly
  8. The longer you cook them, the more liquid they become. I like to keep mine semi-solid with pieces of berry still visible
  9. Remove pancakes from griddle
  10. Spread peanut butter on half of the pancakes
  11. Spoon home-made jelly on top of peanut butter and place a second pancake on top
  12. Secure slider by using a toothpick or devour immediately


Calories will vary based on fruit choices and brands used. This number is based on 1/4 cup blueberries and 1/3 of a medium banana.

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