There are a lot of ways to start a weekday morning—but standing over a griddle flipping pancakes one by one? That wasn’t on my agenda. What was on the menu? This PB&J pancake tray bake that’s sweet, salty, creamy, and exactly what you want when you don’t have the energy (or patience) for the stovetop shuffle. Honestly, a peanut butter jelly tray bake is the perfect solution for these mornings.
Here’s the twist: even though this is called a tray bake, I didn’t actually use a tray this time. I used a deeper ceramic baking dish because I wanted it to have more of a cake-like feel. Why? Because my toddler loves cake. She doesn’t care about the word “pancake”—she cares about texture and sugar, and this gave her the soft, sliceable squares she lives for. But if you’re after something thinner and more traditionally tray-like, this exact same recipe will work beautifully in a quarter sheet pan or standard 9×13 pan.
Why I Made This PB&J Pancake Tray Bake
Peanut butter and jelly is one of those nostalgic combos that just works. It’s creamy, salty, sweet, and familiar. And even as someone who isn’t a huge peanut butter fan, I still can’t deny the magic of it—especially when baked into something as fluffy and satisfying as this PB&J pancake tray bake. The texture is so inviting, much like a classic peanut butter jelly tray bake.
I was inspired by a few things:
- My kids love Uncrustables.
- I love that retro Goober PB&J spread with the layered jelly and peanut butter in one jar.
- And no one in my house can agree on which jelly is superior—grape or strawberry.
So, I did both.
I used grape jelly, which melts beautifully and sinks down into the batter, leaving behind pockets of fruity sweetness that keep the pancake moist. Strawberry jam stays more on top and combines with the peanut butter for that signature creamy swirl. The contrast is ridiculously good and feels reminiscent of a peanut butter jelly pancake tray bake.
Tips for Swirling Your PB&J Pancake Tray Bake
Here’s the secret to getting that bakery-worthy swirl and making sure the flavor runs through the whole bake and not just the top: take your knife or skewer and swirl all the way to the bottom of the pan. People mess this up by only doing the surface. You’ve got to commit and drag your knife across the base. That way the jelly swirls through the batter like ribbons and bakes into every single bite.
And let’s talk about warming the spreads—do not skip this step. I warmed both jellies and the peanut butter just slightly so they’d glide across the batter and marble beautifully without clumping. It’s such a small move, but it makes all the difference in both the flavor and the presentation.
Making Sure It Stays Moist
My first round was a little dry, so I made some important swaps:
- I used sour cream instead of buttermilk (because let’s be real—more moms have sour cream in the fridge).
- I warmed the milk before mixing it into the batter.
- I sprayed my baking dish with Pam butter spray for flavor and even browning.
The result? Fluffy, tender pancake layers with a moist, cake-like bite that doesn’t need syrup—though nobody’s stopping you if that’s your thing.
Can You Make This in a Tray?
Absolutely. This PB&J pancake tray bake is incredibly flexible. I went for height and softness using a deeper baking dish to mimic cake, but if you’re aiming for a classic tray bake look—go with a 9×13 or a quarter sheet pan. You’ll get thinner squares with more surface swirl and a faster bake time (just check it a few minutes early). Thus, consider making a peanut butter jelly tray bake for a versatile breakfast option.
Variations and Ideas For Your Peanut Butter and Jelly Tray Bake
- Nut-free? Try sunflower seed butter.
- More swirl options: Raspberry, blackberry, or even fig jam would shine.
- Want it sweeter? Dust with powdered sugar or drizzle with honey.
- Make ahead: Bake, cool, and store in an airtight container. It reheats beautifully or can be eaten straight from the fridge.
More Family-Friendly Breakfasts
Looking for more easy breakfasts that feel special? Try these next:
- Fluffy Sour Cream Pancakes
- DFAC-Style Omelets on the Blackstone
- Spinach and Bacon Quiche – for a savory brunch option.
This post contains affiliate links. I use this ASETY chef knife, my Copper Chef frying pan, and these vinyl food prep gloves for smooth, mess-free prep whenever peanut butter is involved.
Want to support more recipes and relatable kitchen chaos? Buy me a coffee. (It’s the fuel behind every swirl.)
With love from my kitchen to yours,
Camille
Peanut Butter and Jelly Pancake Tray Bake
4
servings30
minutes40
minutes0
minutesMoist, sliceable, and better than flipping a dozen pancakes.
Keep the screen of your device on
Ingredients
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ baking soda
½ salt
¾ cup sour cream
1 cup whole milk, warmed
2 large eggs
4 tablespoons melted butter
1 tablespoon vegetable oil
1 teaspoon vanilla extract
½ creamy peanut butter, warmed
¼ cup grape jelly, warmed
¼ cup strawberry jelly, warmed
Pam butter spray for greasing the pan or dish
Directions
- Preheat your oven to 350°F and spray a 9×13-inch baking dish with Pam butter spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the sour cream, warmed milk, eggs, melted butter, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be thick and creamy—don’t overmix.
- Pour the batter into the greased baking dish and spread it evenly to the edges.
- Warm the peanut butter and both jellies until smooth and pourable. Drop dollops of peanut butter, grape jelly, and strawberry jelly across the surface of the batter.
- Use a butter knife or skewer to gently swirl the toppings into the batter, creating a marbled look without fully mixing them in.
- Bake for 24 to 28 minutes, checking at 22. The top should be puffed and golden, and a toothpick inserted near the center should come out with moist crumbs but no wet batter.
- Let cool for 10–15 minutes before slicing. Serve warm or at room temperature.
Camille’s Notes
- You will need to use more or less of the peanut butter and jellies based on the size of your dish and the pattern or design you decide to pour. Have fun!
- When using your knife or skewer to draw your lines, remember to place the tip of your tool all the way to the bottom of your pan or dish before moving.
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