Peanut Butter and Jelly Sheet Pan Pancakes from Mix

Rise and shine! These warm and toasty oven baked Peanut Butter and Jelly Sheet Pan Pancakes from Mix makes feeding a crowd for breakfast or brunch a breeze. They’re soft, fluffy, and filled with the iconic American PB and J flavor.

Everything goes in one baking tray using a store-bought pancake mix so it can be on your breakfast table in minutes. Kids love the fruity and nutty flavors. Adults are delighted not to have to stand over the hot stove flipping pancakes. But that is not all, make a large batch for weekly breakfasts because they heat and eat in seconds and are packed with fiber rich chia seeds.   

These simple PB & J pancakes are delicious on their own and make the perfect grab-and-go breakfast. For a gathering, try adding fresh fruit, powdered sugar, homemade syrup, or a dollop of Greek yogurt.

Go ahead and make yourself an iced orange coffee and let’s get cracking on the recipe.

Special shout out to Julia from Pennsylvania – winner of the Healthy World Cuisine personalized recipe challenge.

Ingredients

Pancake Mix – Store bought or homemade. We are all about using whatever mix you have on hand or your favorite. If you prefer a buttermilk pancake, we have had good success with Krusteaz.

However, if you need your pancakes to be both gluten free and dairy free, we like King Arthur Flour gluten free pancake mix or Kodiak Cakes gluten free frontier flapjack and baking mix. (Pre-made pancake mix sometimes already have a little sugar and salt added to the mix. There is no need to add any more, unless you prefer a sweeter pancake)

Milk or Dairy Free Milk – This adds both flavor and texture to the sheet pan pancakes from mix. We used almond milk.

Eggs – help bind the pancake batter together.

Chia Seeds- adds fiber to your diet and holds the pancake batter together.

Unsalted Butter (or Light Flavored oil / coconut oil) – keeps the pancakes moist, rich, and crispy around the edges. Butter adds extra flavor. It all comes down to personal choice and what you have on hand.

Vanilla – rounds out the flavor just like in our coffee pancakes or strawberry banana pancakes.

Natural Peanut Butter – Nut Butter or Seed Butter of Choice – either creamy or crunchy. We prefer creamy natural nut butter because it is easier to drizzle on the pancakes and there is no added sugar.

Jam or Jelly of Choice – we used our homemade strawberry rhubarb refrigerator jam but any kind of jam or jelly you have on hand or like will work well in this recipe. For example, raspberry, grape, blueberry, cherry preserves, apricot, blackberry, peach, apple jam and more.

How to Make Sheet Pan Pancakes?

Steps 1 and 2: Beat egg, add vanilla, and butter and stir to combine. Add in dried store bought or homemade pancake mix.

Steps 3 and 4: Slowly add the milk or non-dairy of choice while stirring and add chia seeds.

Steps 5 and 6: Pour prepared pancake batter into a prepared 13 by 18-inch x 1-inch rimmed baking pan (half sheet) and drizzle on the melted microwaved jam.

RECIPE HACK: A secret trick to getting the parchment paper to stick to the bottom of the sheet pan is to put a little oil between the pan and the parchment paper.

Steps 7 and 8: Drizzle on the melted microwaved peanut butter or nut or seed butter of choice over the pancake batter. Using your knife, draw lines to mix the peanut butter and jelly into a pretty design.

RECIPE HACK: Microwave the peanut butter and jelly in separate little microwave safe bowls for about 20 seconds or until melted. The nut butter and strawberry jelly will liquify making it easy to drizzle and pour over the sheet pan pancakes.

Steps 9 and 10: Bake sheet pan pancakes with pancake mix at 425°F (218°C) for 10 to 12 minutes or until the toothpick comes out clean. Slice and enjoy!

Using the Correct Measurements

• Measuring the Pancake Mix – Spoon the pancake mix into the measuring cup until filled. Then, use the backside of a knife to level the flour to the top of the measuring cup. If you use the measuring cup to scoop the pancake mix, it gets compacted – this can make your pancakes too dry.
• Use Correct Size Sheet Pan – The perfect size pan for this sheet pan pancake recipe is a 13 by 18-inch x 1-inch rimmed baking pan, sometimes called a half sheet. If you use a shallower pan, then pancake batter may rise over the sides. On the other hand, if you use a smaller and deeper baking dish, the peanut butter and jelly pancakes will take longer to cook. Lastly, if you use a full sheet pan, the pancakes will be too thin.

Preparation and Mixing Tips

• Prevent Over Mixing of Pancake Batter– To ensure light, fluffy, and tender pancakes mix only until combined. It is okay to have small lumps as they will sort themselves out during the baking process. Overmixing can make the pancakes chewy and dense because it activates the gluten and removes the air.
• Add Chia Seeds Just Before Baking – If you have made our lemon lavender chia pudding, you know that chia seeds absorb liquid and turn into jelly when placed in a liquid. Only add the Chia seeds right before you are ready to bake this sheet pan pancake recipe.
• Microwave Nut or Seed butter and Jam – To make the peanut butter and jam easy to pour, microwave on high for approximately 20 seconds to get it to a liquid state. This makes it easier to drizzle over the pancake batter.
• Spread Pancake Batter Evenly - Spread the pancake batter evenly with spatula so it cooks evenly. We don’t like to whack it on the counter as that removes the air and that lends to flatter pancakes.
• Wait Before Baking Gluten-Free Batter – You will want to wait for about 10 minutes after mixing the gluten free pancake batter to add the chia seeds and then you can bake following the recipe. Gluten-Free flour needs more time for the starches to relax and absorb the liquid.

Sheet Pan Pancake Baking Tips

• Different Cook Times – Every brand of dried pancake mix may have different ratios of ingredients. This can change how long it takes the pancakes to cook. Our suggestion is to start checking on the oven baked pancakes at the 8-minute mark and adjust the timing from there. Our pancakes were perfectly cooked at the 10-minute mark.
• Don’t Over Bake the Pancakes – VERY IMPORTANT! Start checking the pancake in the oven at the 8-minute mark. Sheet pan pancakes from mix are cooked when a toothpick comes out clean from the middle and the pancakes start to turn golden. As each oven is different, baking time may take anywhere from 8 to 12 minutes or longer depending on the size of pan used.

How to make Pancakes Vegan and Dairy Free?

There are a few swaps required to make sheet pan pancakes with mix vegan.

• Swap out the real butter with a melted plant-based butter, coconut oil or mild tasting oil of choice.
• Use a non-dairy milk such as almond, soy, hemp, oat milk or non-dairy of choice.
• Substitute 1 tablespoon of whole or ground chia seed stirred in 3 tablespoons of water for each egg replacement. Allow the mixture to sit for 5 minutes or until it turns to a gel and then add the chia egg replacement to pancake recipe.
• Choose a vegan pancake mix of choice.

How to Store?

Leftover pancakes can be stored in a sealed container in the refrigerator for up to 4 days or frozen for up to 3 months. To freeze, place a little piece of wax or parchment paper between the pancakes before placing in a freezer safe container or baggie. This way, you can take out as little as one or as many pancakes as desired out at a time to enjoy.

How to Reheat Pancakes?

Reheating pancakes can be done quickly and easily while preserving their flavor and texture. Try one of these simple methods.

Quick and Easy Microwave Method: Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel and microwave them in 20-30 second intervals just until they're heated through. Be mindful to not to overcook them, as this can make them tough.

Oven Method: Preheat your oven to 350°F (175°C). Wrap the pancakes in aluminum foil and set on a baking sheet.  Heat them in the oven for about 10-15 minutes, or until warmed through. We noticed that pancakes stay warmer for longer with this method.

Skillet Method: Heat a skillet over medium-low heat and add a small amount of butter or oil. Place the pancakes in the skillet and cover them with a lid or foil to trap the heat and moisture. Heat for 1-2 minutes on each side, or until warmed through.

Exchanges and Variations

This gigantic sharable pancake is completely customizable!

• Try this fun recipe with strawberry rhubarb jam, grape jelly, or apricot freezer jam. Swap up the natural peanut butter with your favorite nut or seed butter or even pumpkin seed butter.
• Top with fresh fruit, Greek yogurt, powdered sugar, honey, extra jam or even a dollop of coconut whipped cream and chocolate sauce. Life’s Short - Eat Dessert First!
• Add in a teaspoon of cinnamon for a pop of flavor.
• If you like your pancakes sweeter, you can add a couple tablespoons of sugar or date paste to taste and an extra dash of salt to bring out the sweetness.

What to serve with Pancakes?

Breakfast Meats and Proteins – sausage, bacon, ham, eggs, frittata, or even Japanese tamagoyaki egg rolls.

Bright and Colorful fruits and Veggies - Fresh seasonal fruits, quinoa fruit salad and sauteed asparagus with mushrooms and poached eggs.

Smoothies and Beverages – coffee, tea, dragon fruit smoothies, fruit juices, sparkling water, chai tea latte and more.

Frequent Asked Questions (FAQ’s)

More Breakfast and Brunch Recipes for a Crowd

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