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PB & J Pancake Dippers | lecremedelacrumb.com

PB & J Pancake Dippers

Soft peanut butter pancakes served with raspberry preserves and milk for a great kid-friendly breakfast!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 5 servings
Calories 278kcal
Author Tiffany


  • ¼ cup old fashioned rolled oats
  • ½ cup whole wheat flour
  • ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • 2 teaspoons brown sugar packed
  • 1 teaspoon baking powder
  • 1 large egg
  • 1 tablespoon vegetable oil
  • 4 tablespoons reduced fat creamy peanut butter
  • 1 cup fat free milk
  • Nonstick cooking spray
  • cup sugar free raspberry preserves, for dipping

Pair each serving with:

  • 8-ounce glass of milk


  • In a blender, combine oats and flours and pulse 3-4 times. Add salt, brown sugar, baking powder, egg, vegetable oil, peanut butter, and 1 cup milk. Pulse several times until combined and there are no lumps in the batter.
  • Preheat a nonstick skillet to medium-low heat and lightly grease with cooking spray. Pour 1/4 cup batter onto the skillet, allow to cook 1-2 minutes until bubbles appear around the edges, then flip and allow to cook another 1-2 minutes until golden. Immediately roll up pancakes and secure with a toothpick. Repeat process with remaining batter.
  • Serve with raspberry preserves for dipping and pair with remaining 8-ounce glass of milk.


Pancakes can be made ahead - this makes a great on-the-go breakfast or lunch option for little tikes! 


Calories: 278kcal | Carbohydrates: 41g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 322mg | Potassium: 271mg | Fiber: 3g | Sugar: 17g | Vitamin A: 155IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 2mg