PB&J Pancake Traybake

Pancakes are definitely on my top 5 favorite foods list. Add chocolate chips and they are even better! After Ryan and I got married, we ate pancakes A LOT! We now eat pancakes not quite as often, but we still love them!

Instead of pouring and flipping until the batter is all gone, this traybake (a British word for a cake baked in a tray then cut into pieces) makes pancake mornings so much easier.

This traybake is very versatile to flavor. You can swirl in Nutella, Chocolate Chips, Peanut Butter and Bananas, etc. The options are endless.

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PB&J PANCAKE TRAYBAKE

serves 6 - 9

INGREDIENTS:

• 2 cups All-Purpose Flour

• 1 1/2 tsp Baking Powder

• 1/2 tsp Salt

• 3 Tbsp Sugar

• 3/4 cup Milk

• 2 Eggs

• 2 Tbsp Vegetable Oil

• 1 tsp Vanilla Extract

• 3 Tbsp Peanut Butter

• 3 Tbsp Jam or Jelly of your choice

• 1/4 cup Peanut Butter Chips (optional)

INSTRUCTIONS:

1. Preheat the oven to 350°F and spray a 8x8inch pan with cooking spray.

2. Combine the flour, baking powder, salt, and sugar in a bowl until combined.

3. Make a well in the middle of the flour mixture and add in the milk, eggs, oil, and vanilla.

4. Whisk until you have a thick batter.

5. Pour the batter into the pan.

6. Warm the jam and peanut butter separately so they can be swirled in easily.

7. Take each topping and place a spoonful sporadically on top of the batter.

8. Swirl the dollops of peanut butter and jelly around the batter.

9. Bake for 15-20 minutes or until the middle of the bake is no longer wobbly.

10. Cut into squares and serve.

NOTES:

You can cover and refrigerate leftovers or to serve later.