Peanut Butter Chocolate Chip Pancakes
Indulge in the perfect combination of creamy peanut butter and rich chocolate chips with these fluffy pancakes. They're a delightful twist on a classic breakfast favorite that will have everyone asking for seconds!
Ingredients
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup milk (dairy or plant-based)
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/4 cup chocolate chips, plus extra for serving
Butter or oil for cooking
Instructions
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat the egg, then add the milk, peanut butter, and vanilla extract. Whisk until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
4. Gently fold in the chocolate chips.
5. Heat a lightly greased skillet or griddle over medium heat.
6. Pour about 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
8. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown on the bottom.
9. Repeat with the remaining batter, greasing the skillet as needed.
10. Serve the pancakes warm, topped with extra chocolate chips if desired.
11. Enjoy your peanut butter chocolate chip pancakes with maple syrup or your favorite pancake toppings!
Notes
- For extra peanut butter flavor, drizzle warmed peanut butter over the pancakes before serving.
- If you prefer a smoother batter, you can warm the peanut butter slightly before adding it to the wet ingredients.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat in the toaster or microwave before serving.
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