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This super fluffy peanut butter and jelly pancake bake has swirls of peanut butter and jam right on top. Basically heaven in the oven.

Have you been watching Nadiya Hussain’s shows on Netflix? She’s a previous winner of the Great British Baking Show–and we couldn’t love her bakes more. Snuggled around the couch, my kids and I saw her making something like this and we couldn’t wait to try it. But all the measurements were done in weights and by the time we factored in the oven temperature from Celsius to Fahrenheit, I gave up.

Then I made my own peanut butter and jelly pancake bake.


Options To Make it Your Own

  • SIZE: We always bake for a crowd, with four kids in our family, but you could cut this recipe in half and use a 9″ x 9″ pan (the one for brownies). We use a proper 9″ x 13″ casserole pan because we want enough to snack on later!
  • MORE JAM?: The peanut butter is very rich. Another variation would be simply using less of it. Or adding more jam.
  • FRESH FRUIT: For a flavor punch, consider tucking a few fresh berries into the swirls of jam.
  • ADD FIBER: Throw in a quarter cup of wheat germ, chia seeds or ground flaxseed.


Peanut Butter and Jelly Pancake Bake

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5 from 1 review

This makes a big pan full of fluffy pancake goodness. If you have a smaller crowd, half the recipe below and bake in a 9″ x 9″ pan for 20-25 minutes.

  • Author: Charity Curley Mathews, founder of foodlets.com




3 cups all-purpose flour

4 teaspoons baking powder (sounds like a lot, but that’s where you get the distinctive pancake flavor)

1/4 cup sugar

2 cups milk

4 eggs

1 teaspoon vanilla extract

1/4 cup melted butter

1 teaspoon salt


1/2 cup peanut butter

1/2 cup + 2 tablespoons jam


  1. Preheat the oven to 375 degrees F. Prepare a 9″ x 13″ pan with butter or parchment paper. (I like to add parchment paper then rub a little canola oil on top of it.)
  2. Mix all the pancake batter ingredients together in a large bowl, until most lumps are gone. Pour into the prepared pan.
  3. Use the microwave to heat the peanut butter for about 30 seconds or until it’s slightly runny. Do the same with the jam.
  4. Use a large spoon to spread dollops of peanut butter and jam onto the pancake batter.
  5. Bake for 30-35 minutes.
  6. Serve with butter and/or a dusting of powdered sugar.


Did you make this recipe?

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We love pancakes around here. We’ve got the BEST homemade pancake recipe (and the one my kids make themselves nearly every weekend), a whole-wheat baked pancake with peaches plus another version of shortcut baked pancakes two ways. But this fluffy peanut butter and jelly pancake bake is a big favorite!


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