Peanut Butter and Jelly Sheet Pan Pancakes from Mix

5 from 2 votes

Peanut Butter and Jelly Sheet Pan Pancakes from Mix

Peanut Butter and Jelly Sheet Pan Pancakes from Mix: Soft, fluffy, and packed with PB & J flavor. Easy baking for breakfast gatherings or weekly meal prep!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast and Brunch

Cuisine: American

Servings: serving (2 pancakes)

Calories: 196kcal

Author: HWC Magazine

Equipment

1 13 by 18-inch x 1-inch rimmed baking pan (half sheet)
parchment paper optional but makes clean up a snap!

Ingredients

spray oil or melted butter to grease the sheet pan.
3 tablespoons Strawberry Jam or jam of choice
3 tablespoons peanut butter or nut or seed butter of choice
2 whole eggs
1 teaspoon vanilla
2 tablespoons butter (melted) or plant based butter, coconut oil or light flavored oil
2.5 cups pancake mix store bought or homemade dried mix
2 cups almond milk or dairy free alternative or milk of choice
4 tablespoons chia seeds whole

Instructions

Preheat oven to 425°F (218°C). Line sheet pan with parchment paper and spray with oil or brush with butter. Microwave the peanut butter and jelly in separate little microwave safe bowls for about 20 seconds or until melted. Set aside.
Add eggs to a large bowl and beat. Stir in vanilla, and melted butter to the beaten eggs and mix to combine. Next, add in in the dried pancake mix.
Gently pour in the milk or non-dairy of choice and chia seeds slowly into the pancake mix, while stirring just until mixed. Do not overmix - some small lumps are okay.
Pour prepared pancake batter into a prepared 13 by 18-inch x 1-inch rimmed baking pan (half sheet). Spread the pancake batter evenly with a spatula so it cooks evenly.
Spoon and drizzle on the melted microwaved jam and melted peanut butter on top of the prepared sheet pan pancake from mix. Using a knife, draw lines to mix the peanut butter and jelly into a pretty design.
Bake sheet pan pancakes with pancake mix at 425°F (218°C) for 10 to 12 minutes or until the toothpick comes out clean and pancakes are lightly bronzed. Start checking the pancakes at the 8 minute mark. Slice and enjoy plain or with dusting of powdered sugar, extra jam or syrup.

Video

Notes

Recipe 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 Right Before Baking – As you know, chia seeds absorb liquid and turn into jelly when placed in a liquid. Therefore, only add the Chia seeds to the pancake batter right before you are ready to bake this sheet pan pancake recipe.
Don’t Over Bake the Pancakes – Start checking the pancake in the oven at the 8-minute mark. Sheet pan PB & J pancakes 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.
Wait Before Baking Gluten-Free Batter – You will want to wait for about 10 minutes after mixing the gluten free pancake batter. Gluten-Free flour needs more time for the starches to relax and to absorb the liquid. Then you can add the chia seed and follow the recipe.

How to Store?

Pre-sliced 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.

Nutrition