Peanut Butter and Jelly Baked Pancakes Recipe

Peanut Butter and Jelly Baked Pancakes Recipe

Nutty spread and Jelly Baked Pancakes are a warm and comfortable breakfast to make you go in the mornings. Fleecy, buttermilk hotcake hitter is whirled with sweet strawberry jam and after that prepared in smaller than normal cast iron skillets. Showered with a sweet nutty spread syrup and finished with crisp strawberries, this simple breakfast is prepared in under 30 minutes and ideal for the entire family!

10 minPrep Time - 15 minCook Time - 25 minTotal Time 


2 containers Krusteaz Protein Complete Buttermilk Pancake Mix

1/3 containers virus water

1/2 teaspoon preparing powder

1/2 teaspoon vanilla concentrate

5 tablespoons strawberry jam, isolated

Nutty spread Syrup

1/4 glass smooth nutty spread

3 tablespoons maple syrup


1-Preheat broiler to 350⁰F. Delicately oil five 3.5-inch small scale cast iron skillets and afterward place onto a huge preparing dish (for simple expulsion from stove). Put aside.

2-In a medium bowl, include flapjack blend, cold water, preparing powder, and vanilla. Mix until simply consolidated and let sit for 2 minutes.

3-Pour 1/2 measure of player into every skillet and drop 1 tablespoon of jam into the hitter of every skillet and tenderly twirl with a blade.

4-Bake 15-18 minutes, or until focuses are firm. Expel from broiler and let cool for 5 minutes.

5-To make the nutty spread syrup: in a little bowl, microwave nutty spread on medium power for 15-20 seconds, or until somewhat liquefied. Add maple syrup to nutty spread and mix to consolidate.

6-Drizzle over hotcakes and present with new strawberries and powdered sugar, whenever wanted.