Fruity Peanut Butter Pancake Stack-Up

Prep Time 15 min
Cook Time 30 min
Servings 6
Difficulty Easy

Ingredients

  • 2 cups original pancake mix
  • 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 ripe bananas, sliced
  • 1/2 cup Smucker's® Seedless Strawberry Jam
  • 2 cups sliced fresh strawberries
  • Whipped topping
  • breakfast syrup

Directions

  • Step 1

    STIR pancake mix, milk, oil and eggs in large bowl until smooth. Let stand 3 minutes.

  • Step 2

    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.

  • Step 3

    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 jam. Completely cover surface with 1 cup sliced strawberries, mounding strawberries near outside edge. Repeat all layers. Top with remaining pancake. Cover with foil.

  • Step 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.

Serving size
(1/6 of recipe)

  • Calories 750
  • Calories from Fat230g
  • Total Fat 26g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 70mg
  • Sodium 920mg
  • Potassium 0mg
  • Total Carbohydrates 124g
  • Dietary Fiber 5g
  • Sugars 63g
  • Protein 11g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet