Fruity Peanut Butter Pancake Stack-Up Recipe

Name: Fruity Peanut Butter Pancake Stack-Up
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Hungry Jack Original Pancake & Waffle Mix (Add Milk, Oil & Eggs); 1 1/3 cups milk; 1/4 cup Crisco Pure Vegetable Oil; 2 large eggs; Crisco Butter Flavor No-Stick Cooking Spray; 2/3 cup Jif Whips Whipped Creamy Peanut Butter; 2 bananas ripe, sliced; 1/2 cup Smucker's Seedless Strawberry Jam; 2 cups strawberries sliced fresh, divided; whipped topping; Hungry Jack Original Syrup

Servings: persons

2 cups Hungry Jack Original Pancake & Waffle Mix (Add Milk, Oil & Eggs)
1 1/3 cups milk
1/4 cup Crisco Pure Vegetable Oil
2 large eggs
Crisco Butter Flavor No-Stick Cooking Spray
2/3 cup Jif Whips Whipped Creamy Peanut Butter
2 bananas ripe, sliced
1/2 cup Smucker's Seedless Strawberry Jam
2 cups strawberries sliced fresh, divided
whipped topping
Hungry Jack Original Syrup

1
STIR pancake mix, milk, oil and eggs in large bowl until smooth. Let stand 3 minutes.
2
Coat griddle or large skillet with no-stick cooking spray. Heat over medium-high heat (375u00b0). Make 7 large pancakes, in batches, by pouring a scant 1/2 cup batter for each pancake onto hot griddle to form 7-inch circle. Cook until bubbles appear and edges are dry, about 1 to 1 1/2 minutes. Turn and cook an additional 1 minute or until golden brown.
3
HEAT oven to 375u00b0F. Place 1 pancake on oven-safe serving plate; spread with 1/3 cup peanut butter. Top with another pancake. Completely cover surface with banana slices. Top with third pancake; spread with 1/4 cup strawberry jam. Completely cover surface with 1 cup sliced strawberries, mounding strawberries near outside edge. Repeat all layers. Top with remaining pancake. Cover with foil.
4
BAKE 5 to 10 minutes or until heated through. Insert 6 decorative wooden skewers into stack-up, if desired, to secure each wedge. Cut into wedges. Garnish with whipped topping, if desired. Serve with syrup.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups Hungry Jack Original Pancake & Waffle Mix (Add Milk, Oil & Eggs), 1 1/3 cups milk, 1/4 cup Crisco Pure Vegetable Oil, 2 large eggs, and more.

Yes, Fruity Peanut Butter Pancake Stack-Up falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fruity Peanut Butter Pancake Stack-Up

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions