Fresh, Delicious From-Scratch Chocolate Peanut Butter Chip Pancakes that are so easy and a regular breakfast in my busy household!
Mornings in my house mean lots of noise and chaotic activity. It can be hard to resist the urge to make breakfast-time a quick meal of the easy stuff like Pop-Tarts, sugary cereals, and whatever else I can put minimal effort into preparing. So you can imagine my joy at a homemade, from-scratch recipe for Chocolate Peanut Butter Chip Pancakes that can be made quickly, and that are reliable crowd-pleasers for my rambunctious family.
Jump to Recipe
Don’t ask me about the calorie count. I know adding in those chocolate and peanut butter morsels likely aren’t doing anything good for the health factor of this recipe. You know what though? This one is about indulging in a homemade treat where I know all the ingredients; I can trust all the ingredients and that it is fresh and not full of preservatives or unnecessary extras. Those gooey bites of peanut butter and chocolate goodness are for me and for my kiddos as they steal those still-warm pancakes from the serving plate and eat them plain rather than needing syrup or butter.
So how could this possibly be a practical meal for a busy, overtired mom? Easy! They can be whipped up in minutes and you can be flipping the first beautiful pancakes off a hot griddle and onto your table in no time!
Getting Started
To begin you will need the basic equipment: a large mixing bowl, measuring spoons, and measuring cups. Once you have your supplies out heat your favorite griddle (or frying pan if you’re out of cookspace; I’ve made it work with this recipe before!) and get it heating to a medium setting. Personally, I have found right around 250degrees to be about perfect.
Now that your griddle is warming up get started on the batter. I always start with mixing the flour, salt, sugar, and baking powder together well. Every time I do this I wonder if I could save extra time by pre-mixing these ingredients and storing a bulk batch for even faster mornings; if you have tried this let me know in the comments what your experience was!
After I have the dry ingredients mixed I add in the milk and egg. Then I give it another good stir so I know I don’t have any clumps of dry mix hanging around. I quick melt the butter in a microwave safe bowl and add that in next. Finally, drop in those Chocolate Chips and Peanut Butter Morsels and stir to disperse them through your mixture.
To add a protein and flavor boost to the Chocolate Peanut Butter Chip Pancakes recipe I put a few tablespoons of creamy peanut butter into the microwave with the butter when I melt it down and add it into my batter. **If I do this I make sure to add a little extra milk as well since the peanut butter makes the batter heavier and though my pancakes are still yummy, they just can be less fluffy and more dense: A small price to pay for the nutritional benefit of extra protein.
The Perfect Pancake
Now that your batter is mixed, grab that measuring cup and use it to portion out your pancakes. As I pour I try to get them to spread out into nice round circles about 5-6 inches in diameter.
As with any pancake I watch closely for the edges to firm up a bit and for the bubbles to start coming up through the top of the pancake. Those signals tell me when it’s time to flip!
After you flip them over, give your pancakes just a short time to puff up and cook the whole way through. I can be impatient in this step as I fear burning the pancakes so often I will flip them several times and keep my eye out for the golden brown starting to form on the pancakes. You will know they are ready when you can easily flip them over, the color looks right, and there is no evidence of raw batter if you press down on them with the spatula.
And there you have it! Steamy, chocolate and peanut buttery goodness! Enjoy with some butter and sweet syrup or your favorite pancake topping of choice!
Homemade Chocolate Peanut Butter Chip Pancakes
Equipment
- Mixing Bowl
- Griddle
Ingredients
- 3 cups All-Purpose Flour
- 2 tbsp baking powder
- 1 tsp salt
- 3/4 cup sugar
- 6 tbsp butter melted
- 2 1/2 cups whole milk
- 2 eggs
- Chocolate Chips
- Peanut Butter Morsels
Instructions
- Heat Griddle to medium heat (about 250°) and allow surface to preheat
Preparing the Batter
- Combine Dry Ingredients: Flour, sugar, salt, & baking powder. Stir until well combined.
- Add in milk and eggs. Stir again, eliminating any lumps of dry mixture.
- Melt butter in microwave-safe dish and combine well into batter.
- Add chocolate chips and peanut butter morsels as desired. I typically do about a ½ cup of both for lots of gooey bites!
Cooking the Pancakes
- Using a measuring cup for consistency (⅓ cup works well for me) portion out a scoop of the batter and drop it onto the griddle. The goal is to get a spread about 5-6 inches in diameter. If your batter isn't spreading, add a little more milk to your batter.
- Monitor the pancakes. You are looking for small air bubbles popping beginning to rise to the surface and the edges of your pancake should be starting to firm up and rise.
- Using a spatula flip the pancakes so both sides can cook evenly.
- Once both sides have nice brownish color and a press on the pancake does not show evidence of raw batter, remove your pancake from the heat!
- Top with butter and syrup or your favorite pancake topping! Enjoy!
