Peanut Butter Chocolate Chip Pancakes
User Reviews
5
Peanut Butter Chocolate Chip Pancakes
Description
These Peanut Butter Chocolate Chip Pancakes start by whisking together dry ingredients—flour, sugar, baking powder, and salt—while peanut butter is briefly microwaved and combined with vanilla, beaten egg, and milk to form a wet mixture. Dry ingredients are folded in with chocolate chips just until combined, leaving some flour clumps for tenderness. The batter, somewhat thick due to peanut butter, is ladled onto a greased nonstick pan and spread evenly with a utensil to form thin, uniform pancakes.
Cooking over medium-low heat ensures the pancakes cook through without burning, achieving golden surfaces and soft, fluffy insides. Chocolate chips add sweet pockets in every bite, complementing the nutty peanut butter, while optional toppings like chocolate syrup, whipped cream, or melted peanut butter enhance richness and presentation.
Serve these pancakes for breakfast or brunch with fresh fruit or syrup. The nutty flavor and chocolate make them a decadent alternative to traditional pancakes. They are suitable for those who enjoy peanut butter in breakfast treats.
Ingredients
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup peanut butter this yields lighter and fluffier pancakes, for thick, dense pancakes you may increase to ⅔ cup, creamy
- 1 tsp vanilla extract
- 1 egg lightly beaten
- 1 cup milk
- ½ cup chocolate chips
- chocolate syrup optional, for topping
- Whipped Cream optional, for topping
- ⅓ cup peanut butter melted for 15-20 seconds for topping, optional
Instructions
- In medium-sized bowl, whisk together flour, sugar, baking powder and salt.
- In larger, microwave-safe bowl, microwave peanut butter for 15 seconds. Remove from microwave, stir in vanilla, and then stir in lightly beaten egg, until combined.
- Stir in milk until ingredients are combined (the peanut butter may be clumped and streaky, try to whisk until ingredients are well combined, but some streaks are OK).
- Pour dry ingredients into wet ingredients and stir once or twice. Add chocolate chips.
- Continue to stir until just combined (there may still be a few flour clumps, this is OK but do not overmix the batter)
- Lightly spray a nonstick pan with cooking spray and heat over medium-low heat.
- Once pan is heated, pour about ¼-⅓ cup batter into pan in circle to form pancake. The batter is a bit thick so use a knife or the back of a spoon to nudge some of the batter from the center and into the edges so that the pancake is even and not bulky in the center.
- Cook several minutes, until edges begin to bubble and appear cooked, and then flip and cook the rest of the way through.
- Transfer to plate and serve immediately, preferably topped with chocolate syrup, slightly melted peanut butter, and whipped topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 324kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 226mg | 9% |
| Potassium | 316mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 104IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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