PB&J Sheet Pan Pancakes

A real special one coming at you for the weekend!  Sheet Pan Pancakes are an easy way to make a big batch of pancakes!  Easily made for breakfast, brunch or make ahead for a quick, on-the-go school breakfast.  We love PB&J flavors as they also make a great snack!  

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PB&J Sheet Pan Pancakes

Course: Breakfast
Keyword: Breakfast Favorites, Gluten Free
Servings: 12 servings
Author: Denise


  • 2 1/4 cups flour gluten free, if desired
  • 1/2 tsp kosher salt
  • 1 Tbsp baking powder
  • 4 Tbsp unsalted butter melted
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 1/2 cups milk
  • 1 tsp vanilla extract
  • 1/2 cup favorite jam
  • 2/3 cup creamy peanut butter melted

To Serve:

  • Maple syrup optional


  • Preheat oven to 425 degrees.
  • In a medium bowl, mix flour, salt and baking powder.  Set aside.
  • In a small bowl, mix melted butter with granulated sugar, brown sugar, eggs, milk and vanilla extract.
  • Make a well in the center of the bowl with dry ingredients.  Add wet ingredients to center and mix until incorporated and smooth.
  • Pour mixture into a half sheet pan (9 x 13) sprayed with nonstick spray.
  • Add dollops of favorite jam and alternate with dollops of peanut butter.  Use a toothpick or knife and gently swirl to incorporate into batter.
  • Bake 15 minutes.  Cut into 12 squares.  Serve with maple syrup, if desired.  Extras can be saved in an airtight container for 3-4 days.
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