Peanut Butter Chocolate Chip Pancakes

Peanut Butter Pancakes studded with chocolate chips!
Course Breakfast
Cuisine American
Keyword best pancakes, homemade pancakes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 pancakes
Calories 275kcal
Author Sam Merritt


  • 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.


Calories: 275kcal