Start the day with dessert? Yes, please! That’s how it feels when I’m eating peanut butter pancakes or chocolate pancakes with chocolate chips for breakfast.
Peanut Butter Pancakes
How passionate is the chunky vs. creamy peanut butter debate at your house? Believe it or not, I am on team both. It just depends on what I am making. Chunky works for a PB&J but pancakes and cookies definitely need creamy.
Peanut Butter pancakes are a breakfast favorite because whether you love a super sweet breakfast or slightly savory these fit the bill. For my super sweet-loving kid chocolate chips create a borderline peanut butter cup richness.
For those not looking for a sweet-laden breakfast just omit the chocolate chips. The brown sugar sweetens the peanut butter ever so slightly for a pancake any peanut butter lover would enjoy.
Melting the butter and peanut butter together creates a smooth mixture to combine into the batter once everything else has been mixed together. As with most pancake recipes, a slightly lumpy batter is perfectly okay, take care to not over-mix.
If you make pancakes often, nothing beats a great electric griddle for streamlining the cooking process. A few years ago, when my 15-year-old griddle finally died, I tested every single griddle I could get my hands on. When I finally tried this extra large electric griddle, I knew I’d found THE ONE. It’s a little on the spendy side, but I am telling you now, it beats all the others hands-down.
This nylon flexible turner is a pancake-making must-have, as is a dough whisk. If you aren’t familiar with the awesomeness that is a dough whisk for pancakes and waffles, you are missing out. It’s a crazy-looking tool, but it stirs the batter just enough without overmixing it.
I’ve tried pretty much all of the nifty pancake-pouring gadgets out there, and I stand by a good old measuring cup as the easiest way to make pancakes. I use the ¼ or ⅓ cup sizes for most pancake making – this set that I use every day will allow you to improvise for all kinds of sizes.
When making standard-size 4-inch pancakes, the large scoop in this set of cookie scoops is my favorite way to dispense the batter. The medium scoop works perfectly for smaller-sized pancakes.
Peanut Butter Chocolate Chip Pancakes
- all-purpose flour
- light brown sugar
- baking powder
- kosher salt
- milk
- eggs
- vanilla extract
- creamy peanut butter
- butter
- semi-sweet chocolate chips
Peanut Butter Pancake Recipe
- Whisk together the flour, brown sugar, baking powder, and salt. Add the milk, eggs, and vanilla extract. Whisk to combine, leaving plenty of lumps in the batter. Add the melted peanut butter and butter. Stir to combine.
- Take care not to overbeat the batter. Stir in chocolate chips, if desired. Allow the batter to rest while the griddle or pan heats.
- Heat a flat-bottom nonstick skillet or electric griddle over medium heat. Butter the skillet or griddle lightly and then pour about ¼ cup of batter onto the griddle for each pancake.
- Let cook undisturbed until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook the second side just until golden brown. Serve warm with the toppings of your choice.
Easy Pancake Recipes for Kids
Pancakes are a weekend breakfast must in our household. I almost always make a double batch so there are plenty of leftovers to grab on the go those busy weekday mornings.
These Banana Nut Pancakes take the average pancake and transform it into something special with very little additional effort. Crisp on the outside, light and fluffy on the inside, these pancakes taste like barely sweetened banana bread.
Banana Coconut Pancakes topped with butter and syrup are a sweet and tasty way to change up the weekend pancake routine.
Breakfast is way more fun in miniature form, especially when buttery, tasty silver dollar pancakes are on the menu.
Looking for more peanut butter recipes, but not necessarily pancakes? Try these three ingredient Peanut Butter Milkshakes. They are a peanut butter lover’s dream come true.
Peanut Butter Pancakes
Ingredients
- 1½ cups all-purpose flour
- ¼ cup light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1¼ cups milk
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup creamy peanut butter melted
- 2 tablespoons butter melted
- 1½ cups semi-sweet chocolate chips OPTIONAL
Optional Toppings
- butter
- whipped cream
- syrup
- chocolate sauce
Instructions
- Whisk together the flour, brown sugar, baking powder, and salt. Add the milk, eggs, and vanilla extract. Whisk to combine, leaving plenty of lumps in the batter. Add the melted peanut butter and butter. Stir to combine.
- Take care not to overbeat the batter. Stir in chocolate chips, if desired. Allow the batter to rest while the griddle or pan heats.
- Heat a flat-bottom nonstick skillet or electric griddle over medium heat. Butter the skillet or griddle lightly and then pour about ¼ cup of batter onto the griddle for each pancake.
- Let cook undisturbed until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook second side just until golden brown. Serve warm with the toppings of your choice.
Notes
Nutrition
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