Name: Peanut Butter and Chocolate Chip Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 2 cups (260g) all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 2 large eggs; 2 cups whole milk; 3/4 cup smooth peanut butter; 2 tablespoons melted butter, plus more for cooking pancakes; 4 teaspoons honey; 1 cup milk chocolate chips

Ingredients

6 serv.

2 cups (260g) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
2 cups whole milk
3/4 cup smooth peanut butter
2 tablespoons melted butter, plus more for cooking pancakes
4 teaspoons honey
1 cup milk chocolate chips

Instructions

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1 In a medium bowl, add the flour, baking powder, and salt. Whisk to combine. Set it aside.
2 In a large bowl, beat the eggs until the whites and yolks are combine. Then, add milk, peanut butter, melted butter, and honey. Stir well to incorporate.
3 Add the dry ingredients into the wet ingredients and mix until just incorporated. Stir in the chocolate chips.
4 In a large skillet or griddle set to medium heat, add about 1/2 tablespoon butter. Pour a heaping tablespoon of batter in at a time, making silver dollar-sized pancakes. Leave plenty of space in between each pancake. Cook for 2 to 3 minutes, then flip. They are ready to flip when small bubbles appear on top and the edges start to brown. Cook the other side for 2 to 3 minutes. Add more butter to the skillet as needed.
5 Serve the pancakes immediately—syrup is optional for these sweet pancakes! Cool leftovers and refrigerate in an airtight container for a day or two. You can reheat them briefly in a toaster oven or let them warm to room temperature and eat them that way. Did you love the recipe? Leave us stars below!