Peanut Butter and Jelly Pancake Poppers
Prep time
Cook time
Total time
Recipe type: Main
Serves: 36 pancake poppers
  • 1½ cups flour
  • 3 Tbsp sugar
  • 2 tsp baking powder
  • ¼ teaspoon salt
  • 1¼ cups milk
  • ¼ cup Jif® Extra Chunky peanut butter
  • 1 Tbsp vegetable oil
  • ½ tsp vanilla extract
  • 2 large eggs, lightly beaten
  • 1 cup Smucker's® Strawberry Preserves
  1. Preheat oven to 375 degrees F.
  2. Coat a cake pop or mini muffin pan with nonstick cooking spray.
  3. In a large bowl, combine flour, baking powder, sugar, and salt.
  4. Add in milk, oil, peanut butter, vanilla, and eggs.
  5. Whisk until mostly smooth (some small lumps are okay).
  6. Fill cake pop mold about ½ full.
  7. Add ¼ tsp of strawberry preserves in the middle of each mold.
  8. Fill with pancake batter to top of mold.
  9. Place cake pop pan lid on top and seal.
  10. Bake 13 minutes.
  11. Flip baked pancake poppers onto wire rack and let cool a few minutes.
Recipe by The Shirley Journey at