Anytime I have leftover pancakes (if there is ever such a thing!), my favorite thing to do is toast them later and make a little PB&J sandwich. They’re basically equal to two slices of bread, plus the peanut butter and jelly combo is a fun substitute for maple syrup! In this recipe, I put a twist – literally – on a peanut butter and jelly by making strawberry swirl pancakes stacked with peanut butter and topped with a homemade strawberry sauce. They’re designed so the whole family can get involved from the mixing, to the swirling, to the easy homemade sauce. I hope your kiddos love it!
Freeze dried strawberries are basically natural food coloring in this recipe. Grind them up using a blender or a food processor, mix them with a little bit of the batter and swirl right in using a makeshift piping bag. You could absolutely use this technique with any freeze dried fruit options (blueberries! raspberries!) and also change up the homemade strawberry sauce to match the flavor. I found the freeze dried strawberries at Target and Trader Joe’s, but many grocery stores will have them, too, in the snack or produce aisle!
I decided to use store-bought pancake mix in this recipe because I wanted the whole thing to be simple enough for the kids to join right in – or even make independently and easily if they’re old enough! Plus, this helps keep the timing down and allows for a little extra time to make the special strawberry sauce. Speaking of… the sauce is sooo simple! Just berries, sugar, lemon juice, vanilla, cornstarch and water. Even though it’s quick, it feels so extra special. Together with the stack of pancakes layered with peanut butter, this feels like the ultimate PB&J breakfast mashup. I hope the WHOLE family loves them for breakfast, brunch or even a breakfast for dinner!