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Stack of pancakes with a peanut butter drizzle and chocolate chips in front of a glass of orange juice
Recipes

SKIPPY® Peanut Butter Chocolate Chip Pancakes

Breakfast & Brunch Jump to Recipe
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Start your day with a delicious twist on a breakfast classic with Peanut Butter Chocolate Chip Pancakes!

These fluffy pancakes are made with whole wheat flour, SKIPPY® Peanut Butter, and mini semisweet chocolate chips, creating a perfect blend of nutty and sweet flavors. Top them off with a drizzle of homemade Peanut Butter-Maple Syrup and extra chocolate chips for a breakfast treat that peanut butter lovers will adore.

Prep Time

Cook Time

Ingredients

 
1½ cups whole wheat flour
2 teaspoons baking powder
¾ teaspoon salt
1 large egg, lightly beaten
1⅔ cups almond milk
¼ cup SKIPPY® Peanut Butter
1 tablespoon honey
1 teaspoon vanilla extract
¼ cup mini semisweet chocolate chips
Garnish: chocolate chips
Peanut Butter-Maple Syrup
1 cup maple syrup
¼ cup SKIPPY® Peanut Butter

Directions

  1. In large bowl, whisk together flour, baking powder and salt until combined.

  2. In medium mixing bowl, whisk together egg and next 4 ingredients, until combined.

  3. Make a well in flour mixture and pour egg mixture into flour mixture, stirring gently until combined.

  4. Fold in chocolate chips.

  5. Prepare griddle for medium heat (350°F)

  6. Spoon ¼ cup of batter onto lightly greased griddle.

  7. Cook pancakes 2 to 3 minutes on each side.

  8. Serve with Peanut Butter-Maple Syrup.

  9. Garnish with chocolate chips, if desired.

For the Peanut Butter-Maple Syrup

  1. Place 1 cup maple syrup and ¼ cup peanut butter in microwave safe bowl.

  2. Heat in microwave on HIGH 20 seconds.

  3. Whisk until smooth.

Try it with
SKIPPY® Creamy Peanut Butter