These Peanut Butter Chocolate Chip Pancakes are soft and fluffy pancakes loaded with peanut butter and studded with chocolate chips. An easy pancake recipe that is delicious for any meal!
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.
Why We Love This Pancake Recipe
- An effortless and foolproof recipe that creates light and fluffy pancakes.
- Only simple ingredients and basic pantry staples are all you need.
- This recipe is a huge crowd pleaser that everyone will love.
- A stack of fluffy pancakes are ready to devour in less than 30 minutes.
- These pancakes are perfect for breakfast, brunch or dinner. Breakfast for dinner is always fun and yummy!
- Make a double batch! These homemade pancakes are freezer friendly and reheat like a gem.
- Peanut butter and chocolate is one of the best flavor combinations!
Peanut Butter Chocolate Chip Pancakes Recipe Ingredients
- Unbleached All Purpose Flour
- Baking Powder
- Salt
- White Sugar
- Milk
- Large Eggs
- Pure Vanilla Extract
- Creamy Peanut Butter
- Salted Butter
- Mini Semi-Sweet Chocolate Chips
Substitution Suggestions
- All Purpose Flour: Feel free to use whole wheat flour or white whole wheat flour. The pancakes will be just a bit more dense, but they will still be every bit delicious!
- White Sugar: I prefer white granulated sugar for this recipe, but you could use light brown sugar, honey or maple syrup.
- Milk: You can use any type of milk you like: cow's milk, unsweetened almond milk, soy milk or buttermilk are all good options. I normally use 2% cow's milk or buttermilk. You can skip a trip to the store and make your own buttermilk substitute, it tastes just like real buttermilk. Combine 1 tablespoon of bottled lemon juice or white vinegar per 1 cup of milk. Let it sit for at least 5 minutes. It will look curdled and thick and that's exactly what you want it to look like.
- Pure Vanilla Extract: It is always best to use pure extracts. Using imitation extracts can leave an unpleasant after taste in your pancakes and other baked goods.
- Creamy Peanut Butter: If you want a little more crunch in your pancakes you can use crunchy peanut butter. If you are using an all natural peanut butter be sure to mix it well so there is no separation before measuring out.
- Salted Butter: Feel free to use unsalted butter.
- Mini Chocolate Chips: Any type or size of chocolate chip will work. Dark chocolate chips are great substitute. For even more peanut butter flavor you can use peanut butter chips. You can also do a mix of chocolate chips and caramel chips or butterscotch chips.
This easy recipe for peanut butter pancakes with chocolate chips makes such a delicious breakfast!
How to Make Peanut Butter Chocolate Chip Pancakes
- Frist, in a large bowl whisk together the dry ingredients: all purpose flour, baking powder, salt and granulated sugar. Make a well in the middle.
- Next, melt the butter in the microwave or in a small pot.
- Then in a medium bowl, whisk together wet ingredients: milk, egg, vanilla extract and peanut butter.
- Now add the wet ingredients to the dry mixture and whisk it a few times.
- Then add the melted butter and whisk until fully combined but being careful not to overmix. Lumpy batter is good batter.
- Now, let the batter rest for 5 minutes while you preheat an electric griddle to 350°F. If you don't have a griddle you can use a nonstick skillet over medium-low heat with a tablespoon of butter or oil.
- Using a ladle or ¼ cupful, drop batter onto hot griddle and spread out to about 3 inches in diameter.
- Once the pancakes start to bubble and pop on the first side, about 1-2 minutes, flip the cakes. Cook the other side for another 1-2 minutes until they are golden brown and the top of the pancake springs back when touched.
- Serve the warm pancakes with a pat of butter, some warm syrup or your favorite pancake topping and dig in! Don't forget the side of bacon!
Why does the pancake batter have to rest?
Letting pancake batter rest is the secret to creating the fluffiest pancakes. It's an important step to avoid getting rubbery and gummy cakes. The baking powder in the batter creates air pockets while resting and the gluten is taking time to relax, resulting in the fluffiest pancakes imaginable. This step should not be skipped!
Topping Ideas for Peanut Butter Pancakes
These peanut butter pancakes with chocolate chips are divine with a little butter and pure maple syrup! However you can customize them with many other topping variations too. Here are some delicious ideas:
- Extra peanut butter, chocolate syrup and whipped cream.
- Jams, Jellies or Preserves: warm them up so they are a syrup consistency.
- Fresh berries like: strawberries, raspberries or blueberries.
- Sliced bananas and a drizzle of honey.
- Greek yogurt and fruit like fresh berries or sliced bananas.
Pancakes are one of my family's all time favorite breakfast and they also love them for dinner! Here are some of their other favorite pancake recipes.
What to Serve with Peanut Butter Chocolate Chip Pancakes
These pancakes are filling on their own with a variety of toppings. They are also delicious with a side of fruit or breakfast meat. My simple fruit salad and creamy fruit salad are great side dishes and check out my post on How to Bake Bacon, makes cooking bacon so much easier and cleaner.
Storing Peanut Butter Pancakes
Storing: Store any completely cooled leftover pancakes in an airtight container or zip top bag in the fridge for up to 4 days.
Reheating: Reheat pancakes in the microwave or a toaster oven. The frozen pancakes can be reheated in a 350°F oven on a baking sheet until warmed through. They can also be reheated from frozen in the microwave until warmed through.
How to Freeze Leftover Pancakes
To freeze pancakes: Let the leftover pancakes cool to room temperature and then place them on a parchment lined baking sheet in a single layer. Use parchment paper into between stacks of pancakes to prevent sticking together. Once frozen place in a freezer safe container or zip top bag.
To thaw: there are a few options for thawing. You can use the defrost option on your microwave, you can just reheat them from frozen and eat them right away, or you can take the number needed out of the freezer the night before and place in the fridge overnight.
Heather's Favorite Tools for this Recipe
- These nestled mixing bowls are my favorite for prepping ingredients.
- I love using an electric griddle for pancakes. This electric griddle from Presto is what I use and I've had it a long, long time.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. They're baking pans are the ones I primarily use. Find yourself a consultant, host a party and treat yourself to a set.
- My husband bought me this fancy pancake turner one year for Christmas and it works like a charm. It's one of my favorite kitchen tools.
Tips for Easy Peanut Butter Chocolate Chip Pancakes
- Always fluff your flour before measuring. This helps make sure the flour is properly measured.
- Double check your dates on your baking powder. Old and expired baking powder will not do its job right.
- Start with room temperature ingredients for best results.
- Soften the peanut butter in the microwave or on the stove so it mixes into the batter better.
- Be careful not to overmix the batter. Overmixing will create rubbery pancakes instead of fluffy pancakes.
- Let the pancake batter rest. This gives it time for the baking powder to activate and do it's job to make fluffy pancakes.
- If you don't have an electric griddle, use a nonstick pan. The griddle is best because the heat is evenly distributed, but a nonstick skillet with some butter or oil will work too.
- Flip those pancakes with confidence! Get the spatula all the way under the pancake before flipping.
More Breakfast Recipes:
- Homemade Belgian Waffles
- Biscuits and Gravy
- Peanut Butter and Jelly Waffles
- Chocolate Waffles
- Mini Ham & Cheese Frittatas
- Classic French Toast
- Baked Donuts with Chocolate Frosting
- Best Egg Bake
- Banana Belgian Waffles
- Crock Pot Breakfast Casserole
Did you make this recipe? Rate it!
If you enjoyed this recipe give it a ⭐⭐⭐⭐⭐ rating in the comments below. It really helps the recipe stand out and I appreciate the feedback to make recipes everyone will enjoy.
Peanut Butter Chocolate Chip Pancakes
Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon white sugar
- 2 cups milk
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup creamy peanut butter
- 2 tablespoons salted butter, melted
- ½ cup mini semi-sweet chocolate chips
Instructions
- In a large mixing bowl whisk together the dry ingredients: all purpose flour, baking powder, salt and granulated sugar. Make a well in the middle.
- In a medium mixing bowl, whisk together wet ingredients: milk, egg, vanilla extract and peanut butter.
- Add the wet ingredients to the dry and whisk it a few times.
- Add the melted butter and whisk until fully combined but being careful not to overmix. Lumpy batter is good batter.
- Let the batter rest for 5 minutes while you preheat an electric griddle to 350°F. If you don't have a griddle you can use a nonstick skillet over medium-low heat with a tablespoon of butter or oil.
- Using a ladle or ¼ cupful, drop batter onto preheated griddle and spread out to about 3 inches in diameter.
- Once the pancakes start to bubble and pop on the first side, about 1-2 minutes, flip the cakes. Cook the other side for another 1-2 minutes until they are golden brown and the top of the pancake springs back when touched.
- Serve the warm pancakes with a pat of butter, some warm syrup or your favorite pancake topping and dig in! Don't forget the side of bacon!
Leave a comment