Ingredients

  • pancakes:
    • 2 cups all-purpose flour
    • 1/4 cup sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1-1/2 cups 2% milk
    • 2 large eggs, room temperature
    • 1/4 cup butter, melted
    • 2 teaspoons vanilla extract
  • toppings:
    • 1/4 cup miniature semisweet chocolate chips
    • 1/2 cup sliced fresh strawberries
    • 1/2 cup fresh blueberries
    • 1/4 cup creamy peanut butter
    • 3 tablespoons seedless strawberry jam
    • Maple syrup

Directions

Preheat oven to 425°. In a large bowl, whisk together flour, sugar, baking powder and salt. Whisk in milk, eggs, melted butter and vanilla extract until just combined. Let sit 5-10 minutes.

  1. Pour pancake batter into greased 13×9-in. baking pan or baking sheet with 1-in. edge; spread into an even layer. Divide batter into 4 quarters for toppings; on one quarter, sprinkle chocolate chips; on another quarter, sprinkle sliced strawberries; on another quarter sprinkle blueberries.
  2. Place peanut butter in a small microwave-safe dish. Microwave 15-30 seconds or until runny. Drizzle peanut butter over last quarter; dollop with fruit jam. Use a knife to swirl peanut butter and jam around.
  3. Bake until pancakes are golden brown and puffed, 18-22 minutes. Cool slightly; cut into squares. Serve with maple syrup.