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PB & J Pancake Cake

This peanut butter and jelly pancake cake is perfect to feed the whole family for breakfast, or to snack on throughout the week. Drizzle on some maple syrup and fresh berries, and you'll have yourself an impressive breakfast in less than an hour!
Prep Time 15 mins
Cook Time 30 mins
Course Breakfast
Cuisine American
Servings 6 people


  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • 3 Tbsp granulated sugar
  • 2 large eggs
  • 2 Tbsp melted coconut oil or vegetable oil, plus more to grease the baking dish
  • 1 tsp vanilla extract
  • ½ cup milk
  • 1 cup yogurt
  • 3 Tbsp creamy peanut butter
  • 3 Tbsp jelly or jam


  • Preheat the oven to 350°F. Grease a 11 x 7 (or similar size) baking dish.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
  • Add the eggs, melted coconut oil or vegetable oil, vanilla extract, milk and yogurt. Stir everything to combine it into a thick batter.
  • Pour the batter into the prepared baking dish.
    Dollop small spoonful amounts of the peanut butter and jelly or jam onto the cake and stir it with a toothpick or the handle end of a spoon to make a swirl pattern.
  • Bake in the oven for 25 to 30 minutes, until a toothpick comes out clean from the center.
    Slice it up and serve it with butter and maple syrup or powdered sugar on top for breakfast!
Keyword brunch, cheap meal prep, cook once eat all week, family breakfast, food prep, healthy breakfast, homemade pancakes, jelly, pancakes, peanut butter, quick family meal, snacking cake, vegetarian, vegetarian meal prep