Strawberry Banana Pan "Cake"

prep: 15MIN.
cook: 30MIN.
yield: 8 servings


    2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)

    1 1/2 cups water

    Crisco® Original No-Stick Cooking Spray

    2/3 cup Jif® Creamy Peanut Butter

    2 ripe bananas, sliced

    1/2 cup Smucker's® Strawberry Preserves

    2 cups sliced fresh strawberries, divided

    Whipped topping

    Hungry Jack® Original Syrup


  1. STIR pancake mix and water in large bowl until smooth. Let stand 3 minutes. Coat griddle or large skillet with no-stick cooking spray. Heat over medium-high heat (375°). 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.
  2. HEAT oven to 375°F. 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 preserves. Completely cover surface with 1 cup sliced strawberries. Repeat all layers. Top with remaining pancake. Cover with foil.
  3. BAKE 5 to 10 minutes or until heated through. Cut into wedges. Garnish with whipped topping, if desired. Serve with syrup.


Serving Size (1/8 of recipe), Calories 460 (Calories from Fat 120), Total Fat 13g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 0mg, Sodium 610mg, Total Carbohydrate 79g (Dietary Fiber 4g, Sugars 41g), Protein 9g; Percent Daily Value*: Vitamin A 0%, Vitamin C 45%, Calcium 10%, Iron 10%.


  • Peanut Butter and Naturally Flavored Maple Spread
  • Creamy Peanut Butter
  • Peanut Powder


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