Peanut Butter Chocolate Chip Pancakes
Swirled with creamy peanut butter and chocolate in every bite, peanut butter chocolate chip pancakes check all the breakfast boxes: sweet, fluffy, decadent, and satisfying. Chocolate peanut butter pancakes are a little taste of heaven on earth!
Everybody loves peanut butter cups! Something about the smooth chocolate shell surrounding the peanut butter filling makes the crowds go wild.
These pancakes taste like a special peanut butter cup treat, but they’re so easy to make, you’ll be glad to make this recipe over and over.
About these pancakes
Peanut butter chocolate chip pancakes are an amazing blend of peanut butter bars, chocolate chip cookies, and fluffy pancakes. The peanut butter melts through the pancakes making them thick and tender, while the chocolate chips add sweetness to each and every bite.
Part peanut butter. Part chocolate. Part pancake. Wholly delicious!
These peanut butter pancakes are truly one-of-a-kind, made from scratch with your favorite pantry staples. Topped with melted peanut butter, chocolate sauce, maple butter, or sliced bananas, these pancakes are sure to change your day for the better!
Melty, gooey, peanut buttery, and oh-so-good–you’ll be making these pancakes day after day!
What you need
I’d be willing to bet that you already have all the ingredients you need on hand in your house! As always, scroll down for a printable version of the recipe.
- Dry Ingredients: All-purpose flour, sugar, baking powder, salt
- Wet Ingredients: Milk, peanut butter, vegetable or canola oil, eggs
- Mini Chocolate Chips: We like the minis, but full size chips will work as well, or chocolate chunks!
- Optional Toppings: We love chocolate syrup, maple syrup, melted peanut butter, and/or whipped cream. An extra few chocolate chips are always a good idea, too.
How to make them
In a large bowl, mix together flour, sugar, baking powder, and salt.
In a medium bowl, combine peanut butter, oil, and eggs. Whisk, or beat with fork, until ingredients are well-blended.
Add milk, mix well.
Add wet ingredients to the bowl with dry ingredients, and mix just until combined.
Fold in chocolate chips. Allow batter to rest 10 minutes.
Cook over medium low heat for 2-3 minutes per side.
How to make these PB pancakes your own
- You can use any peanut butter or nut butter that you have on hand. Creamy, crunchy, organic, PB2 brand, or even almond butter will work great in these!
- This recipe calls for mini chocolate chips, but you can use chopped chocolate, dark chocolate pieces, or even candy like mini M&Ms.
- Top these pancakes with melted peanut butter for an extra hit of peanut butter goodness, or a little whipped cream and a few chocolate sprinkles. Chocolate syrup is a great choice too.
- In the mood for peanut butter pancakes without all the sugar? You can skip the chocolate chips!
- Peanut butter chocolate chip pancakes are an unexpected treat in kids’ lunches. Make small pancakes (about 2” in diameter) and pack them with a little syrup for dipping.
Store leftover pancakes in the refrigerator for up to four days.
Reheat on the stovetop in a dry skillet on low heat or in microwave for 20-30 seconds on high.
More recipes for chocolate lovers
Get the Recipe: Peanut Butter Chocolate Chip Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1/3 cup peanut butter
- 1 tablespoon vegetable or canola oil
- 2 large eggs
- ½ cup mini chocolate chips
- Oil or butter for frying if necessary
- Optional toppings: chocolate syrup maple syrup, melted peanut butter, whipped cream
- In a large bowl, mix together flour, sugar, baking powder, and salt.
- In a medium bowl, combine peanut butter, oil, and eggs. Whisk, or beat with fork, until ingredients are well-blended. Add milk, mix well.
- Add wet ingredients to the bowl with dry ingredients, and mix just until combined. It’s okay if a few lumps remain. Fold in chocolate chips. Allow batter to rest 10 minutes.
- Heat griddle to medium low heat. If your griddle or pan isn’t non-stick, add a teaspoon of oil or butter to the pan.
- Pour batter by ¼ cupfuls onto the griddle. When tops of pancakes bubble, and edges look dry, about 2-3 minutes, flip pancakes and cook an additional 1-2 minutes until golden brown. Cooking time depends on how hot your griddle is.
- Top with desired toppings, and serve immediately.
- makes about 12 4-inch pancakes
- nutritional values do not include toppings or oil for pan
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