Can we talk for a second about how parenthood is a marathon? I swear it’s always something. I really thought we were on the upswing this week: everyone’s been healthy, we’re doing better with school anxiety… and then Jake fell out of bed Tuesday night. Hard enough that it warranted a trip to the ER. For real.

It’s seasons like this that I’m so grateful for prep-ahead recipes – like these kid-approved PB&J Stuffed Pancakes.

I mean, peanut butter pancakes stuffed with your favorite jelly or jam – what’s not to love? These take only a little longer than a standard batch of pancakes and they keep well in the refrigerator or freezer so that initial time investment can mean breakfast all week. Just pop them in the oven or toaster to warm up and you’re good to go!

These are a pancake I feel good about too – they’re packed with whole grains. The recipe as written isn’t super sweet. You can up the sweetness by using a sweeter jelly or dusting with powdered sugar.

In honor of National Pancake Day, I’m linking up with some blogger friends to bring you lots of celebratory options! Check out all the other delicious pancake recipes here:

• Andes Chocolate Mint Pancakes from Daily Dish Recipes
• Black Forest Pancakes from Our Good Life
• Easy Pancake Mix from Hezzi-D’s Books and Cooks
• Hotteok (Korean Sweet Pancakes) from Caroline’s Cooking
• Mandarin Pancakes with Moo Shu Pork from Karen’s Kitchen Stories
• Old-fashioned Cornmeal Griddle Cakes from Savory Moments
• PB&J Stuffed Pancakes from Kate’s Recipe Box
• Sheet Pan Bananas Foster Pancakes from Palatable Pastime

PB&J Stuffed Pancakes

Serves 6-8

1 1/2 cups whole-wheat flour
1/3 cup cornmeal
1/3 cup old-fashioned oats, finely ground
1/2 cup peanut butter powder
1/4 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 1/3 cups low-fat buttermilk
2 large eggs
12-16 Tbsp. jelly of choice

Preheat the oven to 350 degrees.

In a large bowl, whisk together the flour, cornmeal, ground oats, peanut butter powder, sugar, baking soda, baking powder, and salt. Stir in buttermilk and eggs until evenly combined.

Preheat a skillet to medium heat. Spoon about 3 Tbsp. batter into 4 circles on the pan. When the edges are cooked through, add 1 Tbsp. jelly to 2 of the circles. Flip the non-jellied circles on top of the jellied ones to seal the jelly inside. Transfer the pancakes to a baking sheet and bake for 12 minutes.

Repeat until batter is used up.

adapted from Cooking Light