Peanut butter infused pancakes studded with chocolate chips. Drizzle them with chocolate syrup and peanut butter, then top off with whipped cream; these peanut butter chocolate chip pancakes might serve better as dessert than breakfast (but I don’t judge).
There’s a special place in my heart for over-the-top pancakes.
My family has an annual Fat Tuesday tradition (oh, there’s a special place in my heart for holidays named with the word “Fat“, too) of going to IHOP for dinner, and I always choose whatever ludicrously sweet and decadent pancake platter they happen to be featuring that year.
There have been glaze-glossed cinnamon roll pancakes so sweet I couldn’t finish them, cheesecake filled pancakes with strawberry sauce, Oreo studded pancakes, and more, but I’m being honest when I say I’ve never had a pancake as deliciously decadent as these homemade peanut butter chocolate chip pancakes.
Peanut butter has the real potential to weigh down these pancakes, but it doesn’t because we take a few preventative steps.
First, we warm the peanut butter just enough to make it less viscous and more whisk-able. You’ll gently stir it into your liquid ingredients and then whisk well (otherwise you’ll have peanut butter streaks through your pancakes, and while that’s really not the worst thing that could happen, let’s try to avoid it).
When you combine your wet and your dry ingredients, do so with an extremely light hand (this is good practice for any pancakes, but especially so for peanut butter ones). A few specks of visible flour left in the batter is OK.
The end result is ever-so-slightly heavier than your typical buttermilk pancake, perhaps, but they still maintain that lightness and fluffiness that’s critical for a good chocolate chip pancake.
They’re light, fluffy, but definitely a bit more… extreme… than your average buttermilk pancake.
These peanut butter chocolate chip pancakes are decadent, and to make them even more so, I highly recommend that you bypass regular maple syrup and dress your pancake stack instead in chocolate syrup and melted peanut butter, chocolate chips and whipped cream.
Makes my heart flutter just thinking about it. Maybe that’s just my arteries, though.
Do you have any Fat Tuesday/Mardi Gras food traditions?
A lot of people in my area go crazy for fastnachts… I’ve actually never had one so I’m hoping to get my hands on one this year.
Peanut Butter Chocolate Chip Pancakes
- 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
- 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.
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Originally published 2/8/16 — Updated 2/17/17