Peanut Butter Chocolate Chip Pancakes are the ultimate breakfast indulgence, blending creamy peanut butter with melty chocolate chips in every bite. These fluffy pancakes are rich, satisfying, and packed with protein, making them a perfect way to start your day.
In just 15 minutes, you can whip up a stack that’s both decadent and wholesome, offering a delightful balance of sweet and nutty flavors. The golden edges and soft centers create a texture that’s irresistibly comforting, while the gooey chocolate chips add a touch of indulgence. Whether it’s a lazy weekend or a busy morning, these pancakes are sure to bring a smile to your table.
Each pancake is a harmonious blend of flavors and textures, with the smooth richness of peanut butter complementing the bursts of chocolate. The recipe yields eight generous servings, making it ideal for sharing or saving for later. With 324 calories per pancake, they’re a hearty yet balanced treat that fuels your day without weighing you down.
The aroma of freshly cooked pancakes, combined with the irresistible scent of chocolate, will fill your kitchen with warmth and joy. Perfect for kids and adults alike, these pancakes are a crowd-pleaser that turns breakfast into a celebration. Ready in no time, they’re proof that delicious doesn’t have to be complicated.
Ingredients for Peanut Butter Chocolate Chip Pancakes
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup creamy peanut butter (for lighter, fluffier pancakes; use ⅔ cup for thicker, denser pancakes)
- 1 tsp vanilla extract
- 1 egg, lightly beaten
- 1 cup milk
- ½ cup chocolate chips
- Chocolate syrup (optional, for topping)
- Whipped cream (optional, for topping)
- ⅓ cup peanut butter, melted for 15-20 seconds (optional, for topping)
Step-by-Step Instructions
- In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt.
- In a larger, microwave-safe bowl, microwave the peanut butter for 15 seconds. Remove, stir in vanilla extract, then mix in the lightly beaten egg until combined.
- Stir in milk until ingredients are mostly combined (some peanut butter streaks are okay).
- Pour dry ingredients into the wet ingredients and stir once or twice. Add chocolate chips and continue stirring until just combined (a few flour clumps are fine; avoid overmixing).
- Lightly spray a nonstick pan with cooking spray and heat over medium-low heat.
- Once the pan is hot, pour ¼-⅓ cup batter into the pan to form a pancake. Use a knife or spoon to spread the batter evenly, ensuring it’s not too thick in the center.
- Cook for several minutes until edges bubble and appear cooked, then flip and cook the other side until golden brown.
- Transfer to a plate and serve immediately. Top with chocolate syrup, melted peanut butter, and whipped cream if desired.
Toppings and Syrups to Elevate Your Pancakes
Take your Peanut Butter Chocolate Chip Pancakes to the next level with creative toppings! Drizzle with warm chocolate syrup or a spoonful of slightly melted peanut butter for a rich, gooey finish. Add a dollop of whipped cream for a light, fluffy contrast. For a fruity twist, try sliced bananas or a handful of fresh berries. A sprinkle of chopped nuts or a dusting of powdered sugar can also add texture and sweetness.
Perfect Pairings for a Complete Breakfast
These pancakes are delicious on their own, but they pair wonderfully with other breakfast favorites. Serve alongside crispy bacon or sausage for a savory balance. A glass of cold milk or a cup of coffee complements the rich flavors perfectly. For a lighter option, add a side of fresh fruit salad or a small bowl of yogurt.
Storage and Reheating Tips for Leftovers
If you have leftover pancakes, let them cool completely, then store them in an airtight container in the fridge for up to 2 days. To reheat, place them in a toaster or warm them in a skillet over low heat for a few minutes. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer bag. Reheat directly from frozen in the toaster or microwave.
Quick Swaps for Recipe Variations
Customize these pancakes to suit your taste! Swap creamy peanut butter for crunchy for added texture, or use almond butter for a nutty twist. Substitute chocolate chips with white chocolate chips, butterscotch chips, or even chopped nuts. For a healthier option, try whole wheat flour or a plant-based milk like almond or oat milk.
Time-Saving Tips for Busy Mornings
Prep the dry ingredients the night before and store them in a sealed container. In the morning, simply mix with the wet ingredients and cook. If you’re making a large batch, keep cooked pancakes warm in a 200°F oven while you finish the rest. For even faster prep, use a pre-made pancake mix and stir in peanut butter and chocolate chips.
Peanut Butter Chocolate Chip Pancakes
Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup creamy peanut butter this yields lighter and fluffier pancakes, for thick, dense pancakes you may increase to 2/3 cup
- 1 tsp vanilla extract
- 1 egg lightly beaten
- 1 cup milk
- 1/2 cup chocolate chips
- Chocolate syrup and whipped cream for topping optional
- 1/3 cup peanut butter melted for 15-20 seconds for topping, optional
Instructions
- In medium-sized bowl, whisk together flour, sugar, baking powder and salt.
- In larger, microwave-safe bowl, microwave peanut butter for 15 seconds. Remove from microwave, stir in vanilla, and then stir in lightly beaten egg, until combined.
- Stir in milk until ingredients are combined (the peanut butter may be clumped and streaky, try to whisk until ingredients are well combined, but some streaks are OK).
- Pour dry ingredients into wet ingredients and stir once or twice. Add chocolate chips.
- Continue to stir until just combined (there may still be a few flour clumps, this is OK but do not overmix the batter).
- Lightly spray a nonstick pan with cooking spray and heat over medium-low heat.
- Once pan is heated, pour about 1/4-1/3 cup batter into pan in circle to form pancake. The batter is a bit thick so use a knife or the back of a spoon to nudge some of the batter from the center and into the edges so that the pancake is even and not bulky in the center.
- Cook several minutes, until edges begin to bubble and appear cooked, and then flip and cook the rest of the way through.
- Transfer to plate and serve immediately, preferably topped with chocolate syrup, slightly melted peanut butter, and whipped topping.