Peanut Butter Chocolate Chip Pancakes Recipe

If you think breakfast should feel a little bit like dessert, this Peanut Butter Chocolate Chip Pancakes Recipe is about to make your weekend. Rich, tender, and utterly studded with melty chocolate chips and peanut butter chips, these pancakes are pure comfort in every forkful. Imagine waking up to the aroma of peanut butter swirling through the kitchen, chocolate melting into every bite, and a drizzle of warm peanut butter on top. These pancakes come together surprisingly quickly and offer a breakfast experience that’s both nostalgic and completely unforgettable.

Ingredients You’ll Need

Every ingredient in this Peanut Butter Chocolate Chip Pancakes Recipe is chosen for maximum flavor impact and just the right texture. Nothing fancy, just pantry staples coming together for a breakfast treat you’ll want to make again and again.

• All-Purpose Flour: This gives the pancakes their signature fluffy structure and tender crumb.
• Baking Powder: A triple dose ensures these pancakes rise beautifully for that irresistible stack.
• Creamy Peanut Butter: Brings that luscious, nutty flavor to the batter and the topping. Use the creamy kind for the smoothest results!
• Granulated Sugar: Adds the perfect touch of sweetness to balance the savory notes of peanut butter.
• Vegetable Oil: Keeps every bite moist and tender—no dry pancakes here!
• Eggs: Essential for binding the batter and creating a light, airy texture.
• Milk (Low-fat is fine): Adds moisture and helps create a perfectly pourable batter. Any milk will work.
• Mini Semisweet Chocolate Chips: Tiny chips mean chocolate in every bite, melting just enough while the pancakes cook.
• Peanut Butter Chips: Double down on peanut buttery goodness and add fun pops of flavor throughout.
• Extra Creamy Peanut Butter (for topping): Melted, this takes the whole stack to the next level of decadence.
• Pure Maple Syrup: Optional, but highly recommended for that classic pancake finish.

How to Make Peanut Butter Chocolate Chip Pancakes Recipe

Step 1: Mix Your Dry Ingredients

In a large mixing bowl, combine the all-purpose flour and baking powder. Give it a quick whisk so that the baking powder distributes evenly—this ensures every pancake puffs up nice and fluffy. No lumps allowed!

Step 2: Blend Your Wet Ingredients

In a separate, medium bowl, whisk together the creamy peanut butter, granulated sugar, vegetable oil, and eggs. Whisk until everything is smooth and glossy. This mixture is the flavor powerhouse, infusing every pancake with intense peanut butter richness and a subtle sweetness.

Step 3: Combine Wet and Dry with Milk

Add the peanut butter mixture to the bowl of dry ingredients in two additions, alternating with the milk. Stir gently each time—mix just until combined so the pancakes stay soft and tender. A few lumps are okay; overmixing makes tough pancakes!

Step 4: Stir in the Chips

Fold in the mini semisweet chocolate chips and peanut butter chips until just distributed throughout the batter. Every spoonful should look like it’s loaded with little surprises. This is what makes each bite of these pancakes irresistible!

Step 5: Cook the Pancakes

Heat a griddle or large non-stick skillet over medium-high heat and lightly grease it. Drop about a third cup of batter for each pancake—leave some space between them. Cook for 2-3 minutes per side, flipping once bubbles form on the surface and the edges look set. Repeat with the remaining batter, adjusting the heat if needed for even golden browning. The kitchen will smell incredible as they cook!

Step 6: Make the Peanut Butter Topping

Microwave the extra creamy peanut butter in a small bowl for about 20 seconds, then stir until perfectly smooth and pourable. This step gives every pancake a satiny, nutty finish that takes the whole Peanut Butter Chocolate Chip Pancakes Recipe straight over the top.

Step 7: Serve and Enjoy!

Stack the pancakes on plates, spoon over that warm, melted peanut butter, and drizzle generously with pure maple syrup. Grab a fork—and let the smiles begin!

How to Serve Peanut Butter Chocolate Chip Pancakes Recipe

Garnishes

For an extra-special finish, top your stack with a handful of mini chocolate chips, a shower of crushed, roasted peanuts, or a dusting of powdered sugar. Sliced bananas or strawberries add a bit of color and a refreshing burst of fruitiness to the plate.

Side Dishes

Keep things simple with a side of fresh fruit salad or a glass of cold milk to balance the richness of the pancakes. For a more indulgent brunch, try crispy bacon or savory breakfast sausage alongside—these flavors play so well off each other!

Creative Ways to Present

Try stacking the pancakes high and skewering with a long wooden pick for a dramatic display, or cut the pancakes into mini wedges and serve them as a buffet platter at a brunch party. You can also layer pancakes with sliced bananas and peanut butter sauce for a playful pancake “cake.”

Make Ahead and Storage

Storing Leftovers

If you somehow end up with leftover pancakes, let them cool completely before stacking with a piece of parchment between each one. Store the stack in an airtight container or a resealable bag in the refrigerator for up to 3 days. The chocolate and peanut butter flavors will keep beautifully!

Freezing

This Peanut Butter Chocolate Chip Pancakes Recipe freezes like a dream. Arrange the cooled pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag. They’ll keep for up to two months, ready for a quick breakfast anytime you want to treat yourself.

Reheating

Pop refrigerated or frozen pancakes in the microwave for 20-30 seconds per pancake or warm them in a 300-degree oven, covered loosely, until heated through. For a crispier edge, give them a short turn in a dry skillet over medium heat. Don’t forget to reheat some extra peanut butter for drizzling!

FAQs

Can I use chunky peanut butter instead of creamy?

Absolutely! Chunky peanut butter will add great texture and bits of peanut throughout the pancakes. Just note that the batter may be a little thicker and the pancakes might come out a bit less smooth, but the flavor and experience are fantastic.

Can I make this Peanut Butter Chocolate Chip Pancakes Recipe gluten-free?

Yes! Simply swap the all-purpose flour for your favorite gluten-free pancake or baking blend. Make sure your baking powder is certified gluten-free, and you’re good to go. The pancakes will still be soft, fluffy, and totally satisfying.

What’s the best way to reheat leftovers?

For the tastiest results, reheat pancakes in a covered dish in the oven at 300 degrees until warm, or pop them in the microwave for 20-30 seconds. If you like a crispier edge, toast them briefly in a skillet over medium heat. Always add fresh melted peanut butter and syrup right before serving!

Can I omit the peanut butter chips?

Definitely. If you don’t have peanut butter chips or just want a classic chocolate chip pancake, you can leave them out. The peanut butter in the batter and topping will still give you that signature flavor, and the pancakes will be just as wonderful.

How can I make these pancakes a bit healthier?

Try using natural peanut butter with no added sugar or oil, substitute whole wheat flour for half of the all-purpose flour, and opt for a sugar substitute or reduce the sugar a bit. You can also add sliced bananas or berries to the batter for extra nutrients and a burst of natural sweetness!

Final Thoughts

This Peanut Butter Chocolate Chip Pancakes Recipe is the kind of breakfast that instantly brightens your day. Each bite is pure comfort food—warm, melty, and full of nostalgia. Whether you’re making them for family brunch or just treating yourself, you won’t regret giving these a spot in your morning routine!

Peanut Butter Chocolate Chip Pancakes Recipe

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Indulge in these rich and decadent Peanut Butter Chocolate Chip Pancakes, a perfect weekend treat that combines the irresistible flavors of peanut butter and chocolate in fluffy pancakes.

• Total Time: 25 minutes
• Yield: 4 servings

Ingredients

Dry Ingredients:

• 1 cup All-Purpose Flour
• 3 teaspoons Baking Powder

Wet Ingredients:

• 3/4 cup Creamy Peanut Butter
• 3 tablespoons Granulated Sugar
• 2 tablespoons Vegetable Oil
• 2 Eggs
• 1 cup Milk (Low-fat is fine)

Mix-ins:

• 1/2 cup Mini Semisweet Chocolate Chips
• 1/2 cup Peanut Butter Chips

Toppings:

• 1/2 cup Creamy Peanut Butter
• Pure Maple Syrup

Instructions

1. In a large bowl, combine flour and baking powder.
2. In a medium bowl, whisk together peanut butter, sugar, vegetable oil, and eggs.
3. Add the peanut butter mixture to the flour mixture in 2 additions, alternating with the milk.
4. Fold in the chocolate chips and peanut butter chips.
5. Drop about 1/3 cup pancake batter onto a hot griddle or a large saucepan set over medium-high heat.
6. Cook pancakes until golden on both sides. Repeat with remaining batter.
7. In a small bowl, microwave the 1/2 cup creamy peanut butter for 20 seconds, and stir until smooth and melted.
8. Serve each pancake with a tablespoon of peanut butter on top, and maple syrup, if desired!

Notes

• You can customize these pancakes by adding chopped nuts or sliced bananas to the batter.
• For extra indulgence, top with whipped cream or a drizzle of chocolate sauce.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast/Brunch
• Method: Pan-frying
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 pancake
• Calories: 931 kcal
• Sugar: 27g
• Sodium: 89mg
• Fat: 61g
• Saturated Fat: 16g
• Carbohydrates: 68g
• Fiber: 1g
• Protein: 35g