Peanut Butter and Jelly Baked Pancakes

5 from 1 vote

Peanut butter and jelly pancakes are the easiest way to prepare pancakes for a crowd.

Course Breakfast

Cuisine American

Keyword jelly pancakes, peanut butter pancakes

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 224kcal

Author The Seasoned Mom

2 eggs
1 tablespoon butter melted
1 ¼ cups milk
¼ cup Jif creamy peanut butter
1 ½ cups whole wheat pastry flour can substitute with all-purpose flour, whole wheat flour, or a combination of the two
3 tablespoons sugar
½ teaspoon salt
2 teaspoons baking powder
½ cup Smucker’s Simply Fruit Red Raspberry Spreadable Fruit

Beat eggs slightly. Add butter, milk, and peanut butter. Gently stir in dry ingredients. Whisk just until combined. The batter will probably still be lumpy, which is fine. Don’t overmix.
Bake in a greased square dish at 375°F (190°C) for approximately 40 minutes, or until center is cooked through.
Allow to cool in pan for a few minutes before slicing.
Just before serving, place jam in a microwave-safe bowl. Microwave on high for approximately 15-30 seconds, or until jam is melted. Drizzle with jam.