Indulge in a stack of Peanut Butter Chocolate Chip Pancakes, a weekend-worthy treat bursting with creamy peanut butter and melty chocolate chips. Fluffy, rich, and decadent, these pancakes offer the perfect balance of sweet and salty flavors. Topped with warm, drizzly peanut butter and maple syrup, every bite is pure breakfast bliss.
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)
Add-Ins
1/2 cup mini semisweet chocolate chips
1/2 cup peanut butter chips
Toppings
1/2 cup creamy peanut butter (for drizzling)
Pure maple syrup (to taste)
Instructions
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour and baking powder until thoroughly combined. This creates the base for light and fluffy pancakes.
Mix Wet Ingredients: In a medium bowl, whisk together 3/4 cup creamy peanut butter, granulated sugar, vegetable oil, and eggs until smooth. This ensures the peanut butter is evenly incorporated for a rich flavor throughout.
Combine Wet and Dry: Add the wet peanut butter mixture to the dry flour mixture in two additions, alternating each time with the milk. Stir gently to combine, being careful not to overmix to keep pancakes tender.
Add Chips: Fold in mini semisweet chocolate chips and peanut butter chips, distributing them evenly through the batter for bursts of chocolate and extra peanut flavor in every bite.
Cook Pancakes: Heat a griddle or large skillet over medium-high heat. Drop about 1/3 cup of batter per pancake onto the griddle. Cook until bubbles appear on the surface and the edges look set, then flip and continue cooking until golden on both sides. Repeat with the remaining batter.
Prepare the Peanut Butter Drizzle: In a small bowl, microwave 1/2 cup creamy peanut butter for about 20 seconds, then stir until smooth and melted. This creates a luscious topping.
Serve: Stack pancakes on plates, drizzle with the melted peanut butter, and pour over pure maple syrup if desired. Serve immediately and enjoy the indulgence!
Notes
For extra fluffiness, do not overmix the pancake batter.
You can substitute regular chocolate chips for minis if preferred.
The peanut butter drizzle can also be thinned with a splash of milk for easier pouring.
To keep pancakes warm as you cook, place them on a baking sheet in a 200°F (95°C) oven.
These pancakes freeze well; reheat in a toaster or microwave.
