Peanut Butter Pancakes
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Peanut Butter Pancakes

Peanut Butter Pancakes

Serves 2 | with Warm Apple Compote and Candied Bacon

Nothing beats the classic combo of peanut butter and apple slices so we've turned the after-school snack into a decadent brunch! Fluffy peanut butter pancakes are topped with warm apple-cranberry compote with just a hint of cinnamon and brown sugar. Now that's a breakfast worth getting out of bed for.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

150 g

Breakfast Baking Mix

(Contains Wheat, Milk)

2 unit(s)

Peanut Butter

(Contains Peanuts)

1 unit(s)

Gala Apple

1 tsp

Ground Cinnamon

4 tbsp

Brown Sugar

2 tbsp

Maple Syrup

28 g

Dried Cranberries

100 g

Bacon Strips

Not included in your delivery

4 tbsp


(Contains Milk)


Nutrition Values

Calories1110 kcal
Fat61 g
Saturated Fat27 g
Carbohydrate127 g
Sugar73 g
Dietary Fiber5 g
Protein17 g
Cholesterol95 mg
Sodium1260 mg
Trans Fat1.5 g
Potassium350 mg
Calcium200 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Medium Bowl
Small Bowl
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Aluminum Foil


Make bacon and prep

Before starting, preheat the oven to 450ºF. Wash and dry all produce. Arrange bacon strips in a single layer on a parchment-lined baking sheet. Sprinkle half the brown sugar over top. Bake bacon in the top of the oven until crispy and cooked through, 8-12 min.**Meanwhile, peel, core, then cut apple into 1/2-inch pieces.

Make apple compote and pancake batter

Heat a small pot over medium-high heat. When hot, add 1 tbsp butter, then swirl the pot until melted. Add apples, dried cranberries, remaining brown sugar, half the cinnamon and 2 tbsp water. Bring to a simmer. Simmer, stirring often, until apples are tender and water is absorbed, 4-6 min.Remove the pot from heat, then cover to keep warm.Add peanut butter to a small microwave-safe bowl, then microwave until melted, 30 sec.Combine Breakfast Baking Mix, remaining cinnamon, peanut butter and 3/4 cup water in a medium bowl, then whisk until smooth.

Cook pancakes

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter, then swirl the pan until melted. Using 1/4 cup batter for each pancake, scoop batter for 3 pancakes into the pan. Cook on one side for 2-3 min. When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until golden-brown, 1-2 min. (TIP: Reduce heat to medium-low if pancakes are browning too quickly!)

Finish and serve

Transfer pancakes to a plate, then cover with foil to keep warm. Repeat with 1 tbsp butter per batch and 1/4 cup batter per pancake until no batter remains.Divide peanut butter pancakes between plates then top with warm apple compote. Drizzle maple syrup over pancakes, if desired. Serve candied bacon alongside.