Use my favorite store-bought pancake mix and just four other ingredients to create these Kodiak Cakes Peanut Butter & Jelly Baked Pancakes! Great for brunch or to make-ahead for the week’s breakfasts. No flipping required!
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Melty peanut butter, drippy syrup, and fresh fruit over a stack of thick, fluffy pancakes. Breakfast daydreams, am I right? But man, watching the stove and flipping pancakes gets BORING sometimes, and I’m kind of over it for now.
Enter this super easy to make, surprisingly pretty, pan of baked pancakes. They’ve got peanut butter and jelly swirls, they’re fluffy like pancakes, and they don’t require any flipping! I’m sold.
Let’s make Kodiak Cakes Peanut Butter & Jelly Baked Pancakes! Love making pancakes but don’t love flipping them?! This recipe is for you!
What is the inspiration for these Peanut Butter & Jelly Baked Pancakes?
Netflix has the best cooking shows! On one particular day, I was watching a show called Nadiya’s Time to Eat. It’s a wonderful cooking show, full of meal prep tips and tricks intertwined with super delicious looking recipes.
One of those recipes was a Peanut Butter & Jelly Pancake Traybake, made from scratch. It looked super simple, delicious, and perfect for meal prep. And I knew I could simplify it even more by skipping all the flour, baking powder, oil, sugar, and just using my favorite store-bought pancake mix.
Lately, regular old flour has been hard to find at the grocery store. But Kodiak Cakes is something I’ve always purchased that I’m still seeing on the shelves. It’s a great substitute because it already has the necessary rising ingredients for pancakes (and other baked goods) mixed right in.
These Chocolate Chip Pancake Mix Cookies are a great example. They’ve been super popular on the blog lately!
What are the ingredients in these Peanut Butter & Jelly Baked Pancakes?
There are five required but simple ingredients in this recipe:
- Kodiak Cakes Pancake & Waffle Mix – This is my favorite pancake and waffle mix. It’s the perfect combo of healthy + delicious + flexible. It works if you just add water, it works if you want to add some eggs, or you can use eggs and milk. I buy this at Costco but I’ve also seen it at the regular grocery store.
- eggs – Helps make the baked pancakes fluffy, but also adds some good protein.
- milk – I used unsweetened almond milk, but you can use any milk you have in your fridge or that you normally like to use.
- jam or jelly – I had some blueberry jelly preserves so I decided to make a blueberry themed PB&J pancake bake. The awesome thing is you can use any jam or jelly you have. Just give it a good stir so it’s thinner and not super chunky.
- peanut butter – I used natural creamy peanut butter, but you can use any PB you have on hand. You want the peanut butter to be runny instead of thick so that it’s easy to swirl and spread around the pancake bake.
Can I use any pancake mix for these baked pancakes?
I’ll give you a cautious yes! I have not tested this recipe with anything but Kodiak Cakes. However, I do think that any Just Add Water mix would work the same way, as it does in my Pancake Mix Cookie recipe.
If you do give this recipe a try using a different kind of pancake mix, please let me know which one you used and how it turned out in the comments below! I would love to know and I think it would help others as well.
Can I use any peanut butter and any jelly for this recipe?
Yes! The key is to make sure both have been stirred or warmed into a slightly thinner consistency. They might be a little thick or hard (especially the peanut butter) if it’s been in the fridge or is a more natural variety.
Quickly stirring up the jam should be just fine.
If your peanut butter is pretty thick, warm it up for about 10-15 seconds in the microwave and give it a good stir.
Is this recipe good for meal prep?
Personally, I think this is a great recipe for meal prep because I love leftover pancakes cold from the fridge, or warmed up again in the microwave. It’s more up to your preference, but in my opinion, this is a great recipe for leftovers.
Usually when I want leftover pancakes, I have to stand over the stove while rounds 3-5 keep cooking and I’m eating round 1 or 2. But with these baked pancakes, those worries are gone! Double time saver.
How long will these baked pancakes last in the fridge?
These leftovers will last 4-5 days in the fridge. I have not tried freezing them but it would probably work just fine.
How do you reheat the Peanut Butter & Jelly Baked Pancakes?
Reheat in the microwave for 45-60 seconds or until steaming!
Reheat in the oven by placing the pancakes into a cold oven, then turning on the oven to 350F. Leave the pancake squares in the oven for 15-20 minutes (depending on how long your oven takes to heat up), or about 4-5 minutes after the oven has hit 350F.
More breakfast recipes from Project Meal Plan:
- Make-Ahead Bacon Breakfast Sandwiches
- Chocolate Chip Pancake Mix Cookies
- Peanut Butter Banana Oatmeal Bars
Love making pancakes but don’t love flipping them?! This recipe is for you! Use my favorite store-bought pancake mix and just four other ingredients to create Kodiak Cakes Peanut Butter & Jelly Baked Pancakes! Great for brunch or to make-ahead for the week’s breakfasts. No flipping required!
- 3 cups Kodiak Cakes Buttermilk Pancake & Waffle Mix
- 3 large eggs
- 1 1/2 cups milk of choice
- about 1/4 cup jam or jelly any flavor, stirred
- about 1/4 cup peanut butter, slightly melted
- toppings: maple syrup, fresh berries, powdered sugar
- Prep: Preheat the oven to 350F. Line a 9×13 inch casserole dish with parchment paper and spray with oil or nonstick spray (I found that just spray wasn’t enough to keep the pancakes from sticking).
- Make the pancakes: In a large mixing bowl, whisk and combine pancake mix, eggs, and milk. It should be similar to the normal consistency of pancake batter. Pour the batter into the prepared casserole dish and spread it flat with a spoon or spatula. Add dollops of peanut butter and jelly around the top of the batter, then use a fork to swirl the PB and J around the top as pictured above. More swirls are better than big clumps!
- Bake: Bake the pancake dish in the preheated oven for 24-26 minutes, or until it is fully set and doesn’t jiggle when moved. Let it cook for 3-4 minutes before cutting. Serve with maple syrup and fresh berries. Save leftovers in an airtight container for 4-5 days.
Ingredient Notes: I used unsweetened almond milk, blueberry jam, and creamy natural peanut butter. Any milk, jam, or peanut butter will work. Pancake Mix: I have only tested this recipe with Kodiak Cakes Pancake & Waffle Mix , but I do think it would work with other Just Add Water pancake mixes. Cook times may vary slightly.
Nutrition information estimated with My Fitness Pal, does not include any toppings. Inspired by PB&J Pancake Traybake from Nadiya’s Time to Eat. Please note this recipe is NOT sponsored by or related to Kodiak Cakes, I just love the brand!
- Serving Size: 1/8 of dish
- Calories: 239
- Fat: 8g
- Carbohydrates: 34g
- Protein: 15g
Did you make these Peanut Butter & Jelly Baked Pancakes? How did they turn out? I’d love to see what you made! Tag me in your post so I can see your creation, or use #projectmealplan to share!