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–+ servings
These are peanut butter & jelly pancakes. There is a cake pan filled with pancakes topped with peanut butter swirls and jelly fruit syrup.
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5 from 6 votes

Peanut Butter & Jelly Pancakes

The breakfast edition of the ultimate school lunch is coming to your way with these peanut butter & jelly pancakes! You only need 4 ingredients & 20 minutes for this recipe.
Prep Time5 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: baked pancakes, breakfast, pancake, peanut butter and jelly, protein pancake
Servings: 4 people
Calories: 313kcal
Author: Jordan Smith

Equipment

  • Measuring Cups
  • Mixing Bowl
  • Cake Pan (mine was 9 x 9 inches)

Ingredients

  • 2 cups Kodiak Cakes Mix
  • 2 cups water
  • ¼ cup peanut butter
  • 2 tablespoon jelly

Optional Toppings

  • fruit syrup

Instructions

  • Preheat oven to 350 degrees.
  • Mix 2 cups of Kodiak Cake mix with 2 cups water. Stir to combine (don’t over-stir!)
  • Grease the cake pan with cooking spray.
  • Pour mix into the cake pan.
  • Scoop ¼ cup peanut butter into a microwave safe bowl and heat in the microwave for 30 seconds.
  • Use a teaspoon to scoop peanut butter and jelly on the top of the mixture. Use the end of a knife to swirl the syrups through the top of the mixture.
  • Bake at 350 for 20-25 mins or until pancakes are cooked all the way through.
  • Take the cake pan out of the oven.
  • Drizzle additional syrups on the pancakes.
  • Cut into pieces and enjoy!
  • Enjoy!

Notes

Note: Nutrition information does not include additional syrup. 

Nutrition

Calories: 313kcal | Carbohydrates: 40g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 463mg | Potassium: 292mg | Fiber: 6g | Sugar: 9g | Vitamin C: 1mg | Calcium: 222mg | Iron: 2mg