Ingredients
Equipment
Method
- Preheat your oven to 425 degrees F. In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Whisk in milk, eggs, melted butter, and vanilla extract until the mixture is just combined. Let the batter sit for 5 to 10 minutes.
- Pour the pancake batter into a greased 13x9-inch baking pan or baking sheet with a 1-inch edge. Spread the batter into an even layer.
- Divide the batter visually into 4 equal quarters for toppings. On one quarter, sprinkle the chocolate chips. On another quarter, sprinkle the sliced strawberries. On a third quarter, sprinkle the blueberries.
- Place the peanut butter in a small microwave-safe dish. Microwave for 15 to 30 seconds or until the peanut butter is runny. Drizzle the melted peanut butter over the last quarter of the batter. Dollop the fruit jam over the peanut butter section.
- Use a knife to swirl the peanut butter and jam together slightly in that section.
- Bake until the pancakes are golden brown and puffed, which takes 18 to 22 minutes. Cool the pancakes slightly, then cut them into squares. Serve with maple syrup.
Nutrition
Notes
This recipe is a simple way to make breakfast for a group without standing at the griddle. If you have dietary needs, you can substitute the flour with a gluten-free blend to adapt this for celiac concerns, similar to how I started developing no-fuss meals for my family.