Peanut Butter Pancakes -

Peanut Butter Pancakes

Start the day with dessert? Yes, please! That's how it feels when I'm eating peanut butter pancakes with chocolate chips for breakfast.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Servings: 4-inch pancakes

Author: Mary Younkin

Ingredients

1½ cups all-purpose flour
¼ cup light brown sugar
1 tablespoon baking powder
½ teaspoon kosher salt
1¾ 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 (but highly recommended)

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 scoop 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, pressing down lightly after flipping over. Cook just until golden brown. Serve warm with the toppings of your choice.

Notes

FREEZER MEAL: Let the pancakes cool completely, before storing them in an airtight zipclose bag. Reheat the frozen pancakes in the microwave. I frequently triple this recipe for my family, so that we’ll have plenty in the freezer for easy breakfasts.

Nutrition