Fluffy Peanut Butter Chocolate Chip Pancakes Recipe

My kids are big breakfast fans. They can be picky at dinner, but in the morning they’re usually starving — and pancakes are one of the few meals they always love. We often have a breakfast-style lunch, and one of our favorites is pancakes.

One day last week, I was getting ready to make a big batch of pancakes for lunch when I spotted the peanut butter jar still on the counter from breakfast. Inspiration struck: why not combine the two? Instead of stirring peanut butter into a boxed mix, I decided to make pancakes from scratch. After checking a few online recipes for ideas, I developed this version of peanut butter chocolate chip pancakes that turned out warm, fluffy, and irresistible.

Ingredients needed:

1 cup all-purpose flour
1/4 cup whole wheat flour
1 tablespoon flax (optional)
1 tablespoon granulated white sugar
1 tablespoon packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
1/2 cup smooth peanut butter
1 large egg
Chocolate chips, for sprinkling

Peanut Butter Chocolate Chip Pancakes

Yield: 6 — Warm and fluffy peanut butter chocolate chip pancakes

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Ingredients

1 cup all-purpose flour
1/4 cup whole wheat flour (or use 1 1/4 cups all-purpose if you don’t have whole wheat)
1 tablespoon flax (optional)
1 tablespoon granulated white sugar
1 tablespoon packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
1/2 cup smooth peanut butter
1 large egg
Chocolate chips, to taste

Instructions

1. Preheat a skillet or griddle to medium and lightly spray with nonstick cooking spray.

2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, flax (if using), white sugar, brown sugar, baking powder, and salt.

3. Add the milk, egg, and peanut butter to the dry ingredients. Stir gently until the batter is combined and smooth.

4. Pour about 1/4 cup of batter per pancake onto the hot griddle to form roughly 5-inch pancakes. The batter may spread slightly as it cooks, so leave space between pancakes.

5. Sprinkle a few chocolate chips onto each pancake while the batter is still wet. When bubbles form on the surface and the underside is golden brown, flip and cook until both sides are golden and the centers are set.

6. Repeat with the remaining batter. Serve warm with maple syrup or your favorite toppings.

Notes

If you don’t have whole wheat flour, simply use 1 1/4 cups of all-purpose flour instead.

Nutrition Information (per serving)

Yield: 6 | Serving size: 2 pancakes

Breaky Time!