Peanut-Butta Jelly Pancake Sliders

There are times that I cook to take pictures and share, and then there are times that I cook to eat. Let me apologize for the images in this post, because this was definitely a “cook to eat” kind of day, but I started to feel guilty for not sharing these adorable little sliders with my friends, so you’ll have to forgive me for scrambling at the last minute to grab some pictures.


These aren’t a new recipe, I may have even shared them once before, but they’re just so easy and great that I had to talk about them again. There’s something really comforting about peanut butter and jelly sandwiches, right?! I remember having them all the time as a kid – they solve all problems. No one made dinner; peanut butter and jelly. There’s nothing prepared for lunch; peanut butter and jelly. You forgot your lunch and your lunch money; school-made peanut butter and jelly.


I’ve been having a bit of a tough week, navigating some new lab results and treatment plan options for this next phase of our fertility journey, and I was seeking comfort food. Seeing as it’s morning, mashed potatoes and vodka were both out of the question, so peanut butter and jelly came to mind. Having a tough day is no excuse for throwing in the towel on my health and fitness goals though, so I made these little sliders healthy and they were still pretty comforting!


You can even do some strawberries or raspberries and blueberries to make a red, white, and blue batch of sliders to celebrate Memorial Day Weekend! I hope you all enjoy your time off, catch some sunshine, and get to relax!


Peanut-Butta Jelly Pancake Sliders
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  • 1/2 cup whole wheat flour
  • 1 tsp baking soda
  • 1 egg and 1 egg white
  • 1 cup 0% plain greek yogurt
  • 1/2 tsp cinnamon
  • 1/2 tsp pure vanilla extract
  • dash of sea salt
  • Filling
  • 1/2 cup berries of choices
  • 2 tsp peanut butter


  1. Combine flour, baking soda, cinnamon, and salt in a bowl and mix well
  2. Add in all wet ingredients and mix until just combined, don't overmix
  3. Spray a pan or griddle with coconut oil or non-stick spray
  4. Drop quarter size dollops of batter onto pan/griddle was it's warmed slightly
  5. Cook pancakes through, about 2 minutes on each side
  6. Filling
  7. While pancakes are cooking, add berries to a stove top pan and cook over medium heat
  8. Stir frequently to avoid burning
  9. Cook until berries have started to ooze liquid, cook longer for smoother consistency
  10. Lay half of the pancakes on a plate, smear peanut butter on one side following by a spoonful of berries
  11. Top each slider with remaining pancakes
  12. Enjoy!

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