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!  

Serves 12

Ingredients:

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

Directions:

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.