Peanut Butter Chocolate Chip Pancakes

Get the Recipe: Peanut Butter Chocolate Chip Pancakes

This Peanut Butter Pancake recipe uses peanut butter powder in the batter and adds semi-sweet chocolate chips, for the best, not too sweet but still decadent, combination.

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Yield12 pancakes (4in or 10cm)

Prep20

Cook25

Total45

Ingredients

1½ cups 00 flour, (all-purpose works too!)
⅓ cup peanut butter powder
2 teaspoons double acting baking powder
1½ teaspoons baking soda
½ teaspoons kosher salt
1 tablespoon granulated sugar
1 large egg, (approx 50-55g)
1 cup whole milk
¾ cup buttermilk
3 tablespoons unsalted butter
¾ cup semi sweet or dark chocolate chips

Equipment

1 kitchen scale (optional)
Measuring spoons
measuring Cups
1 medium mixing bowl
1 Whisk
1 small mixing bowl
1 ladle or large cookie scoop
1 large sautè pan or griddle
1 spatula, flipper
1 cooking spray (optional)

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Instructions

First measure the flour, peanut butter powder, baking powder, baking soda, salt, and sugar into a large bowl and whisk to combine. Set the bowl aside.
Next, crack the egg into a small mixing bowl and whisk it until it froths up into a lighter colored, loose foam.
Add the milk and buttermilk into the eggs bowl and mix everything together.
Now, pour the wet mixture into the dry ingredients and stir until just incorporated. There should still be some small lumps in the batter.
Last, gently melt the butter either on the stove top or in the microwave. Once melted, pour the butter into the batter and gently stir until you can see little spots of butter suspended in the mixture. Those little specks help keep the pancakes from sticking while you cook them.
Time to cook! Next, heat up a non-stick sauté pan or griddle to between medium and medium high. If you need it for the first round of pancakes, spray the pan with cooking spray or add some oil for a little extra non-stick action. Make sure to have the chocolate chips ready to go, either in their bag or in another bowl, whichever works best for you.
Using a large cookie scoop or ladle, pour about ¼ cup or 60 ml of batter into the hot pan. Immediately drop the chocolate chips (measuring with your heart) into the top, uncooked side of the pancake as the bottom side cooks. When bubbles form across the entire top of the pancake and the sides puff a bit and firm up, slide the turner under the cooked side and flip the pancake over. Cook until both sides of the pancake are a nice warm brown and fully through. Move the pancake to a plate chocolate chip side facing up.
Repeat the cooking steps for the next pancake. Then, stack that pancake on top of the first pancake chocolate chips side down. Continue stacking pancakes chips to chips and top to top, so the melted chocolate doesn't make a mess. Repeat until you've finished the batter.
Top with a pat of butter, maple syrup, some melted peanut butter, and/or fresh fruit. Whatever you like best!

Nutrition