You Won’t Need Syrup with Chocolate Chip Peanut Butter Pancakes
After working hard all week, you deserve to indulge a little on the weekend. Begin that indulgence right at day’s start with these Chocolate Chip Peanut Butter Pancakes from Pretty. Simple. Sweet. This fluffy and sweet breakfast is the perfect way to spend a slow Sunday morning.
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 2 tablespoons granulated sugar
– 1 large egg
– 1 cup milk
– 1/4 cup peanut butter
– 1/3 cup chocolate chips
– Canola oil, for spraying the pan (or your favorite cooking spray)
– Peanut butter, melted (to drizzle)
- In a large bowl, sift together the flour, baking powder and salt.
- Add the sugar and set aside.
- In a separate medium bowl, whisk together the egg, milk and peanut butter.
- Make a well in the dry ingredients and pour in the wet ingredients.
- Stir until combined and moistened. Don’t overmix!
- Fold in the chocolate chips.
- Heat a griddle or a skillet over medium heat. Coat with the canola oil (as Pretty. Simple. Sweet. recommends), butter, or your favorite cooking spray.
- Drop 1/4 cup of batter onto the skillet for each pancake. Cook 1 to 2 minutes, until the surfaces of the pancakes have some bubbles.
- Flip carefully and cook 1 to 2 minutes more.
- Transfer to a plate and cover loosely with aluminum foil to keep warm.
- Continue making pancakes until you run out of batter! Make sure to coat the skillet between pancake batches so they don’t stick.
- Serve immediately while the pancakes are still warm. Drizzle with melted peanut butter and top with chocolate chips, if desired.
I love that this recipe calls for melted peanut butter instead of syrup. What are your favorite ways to make pancakes? How to you like to treat yourself during weekends?