Breakfast & Brunchchocolatewithgrace
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.
👥 18 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Mary Younkin📖 chocolatewithgrace
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- pan
- griddle
- skillet
📝 Preparation Steps
1
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.
baking powder1 tablespooneggs2vanilla extract1 teaspoon¾ cup creamy peanut butter (melted)butter (melted)2 tablespoonsbutter
2
Take care not to overbeat the batter. Stir in chocolate chips, if desired. Allow the batter to rest while the griddle or pan heats.
3
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.
¾ cup creamy peanut butter (melted)butter (melted)2 tablespoonsbutter
4
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.
Nutrition Facts
calories
230 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
2 g
sugar Content
10 g
sodium Content
207 mg
protein Content
6 g
trans Fat Content
0.1 g
cholesterol Content
24 mg
carbohydrate Content
22 g
saturated Fat Content
6 g
unsaturated Fat Content
7 g
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