Peanut Butter and Jelly Sheet Pan Pancakes Recipe
The Peanut Butter and Jelly Sheet Pan Pancake turned a childhood sandwich classic into a weekend breakfast that feeds a crowd in one shot. Swirls of peanut butter and jammy fruit layered into a fluffy sheet pan pancake you can slice and serve like a pizza — it is the kind of recipe that changes how you think about Saturday mornings.
Ingredients
2 cups Sweet Cream Waffle & Pancake Mix
1 1/2 cups whole milk
2 large eggs
1/4 cup salted butter, melted, plus more for serving
1/2 cup creamy peanut butter, melted
1/2 cup grape jelly, melted
Maple syrup, for serving
These Peanut Butter and Jelly Sheet Pan Pancakes are made with Pioneer® pancake mix for a light, fluffy base that takes peanut butter on pancakes to a whole new crowd-pleasing level.
Instructions
- Preheat and Prep Pan
Preheat the oven to 375°F. Lightly grease a 9×13-inch rimmed baking sheet with cooking spray and set aside.
- Mix and Pour the Batter
Combine Pioneer Sweet Cream Pancake & Waffle Mix, milk, eggs and butter in a large bowl, mixing until smooth. Pour batter in an even layer onto the prepared pan.
- Swirl Peanut Butter and Jelly
Drizzle peanut butter and jelly over batter in alternating spoonfuls. Use a butter knife or toothpick to gently swirl together to create a marbled effect.
- Bake and Serve
Bake until golden-brown and a toothpick inserted into the center comes out clean, about 15-18 minutes. Let cool for at least 5 minutes before slicing and serving. Serve with maple syrup and additional butter. Tip: Melt peanut butter and jelly by microwaving in 10-second increments, stirring after each increment until a drizzleable consistency is reached, about 20-30 seconds total.
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