Best 6 Chocolate Peanut Butter Pancakes Recipes
Indulge in a delightful culinary journey with our chocolate peanut butter pancakes, a breakfast sensation that combines the rich flavors of chocolate and peanut butter into a fluffy, golden-brown stack. With three enticing variations to choose from, these pancakes cater to diverse taste preferences. The classic chocolate peanut butter pancakes offer a timeless combination of chocolate chips and peanut butter swirled into the batter, resulting in a harmonious blend of flavors. For those who prefer a decadent treat, the chocolate peanut butter swirl pancakes feature a luscious peanut butter swirl that creates a tantalizing contrast against the chocolate batter. Craving something unique? The chocolate peanut butter banana pancakes introduce a tropical twist, incorporating sweet banana slices into the batter for a delightful flavor combination that will transport you to paradise. No matter your choice, these chocolate peanut butter pancakes promise an unforgettable breakfast experience that will satisfy your cravings and leave you wanting more.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE PEANUT BUTTER PANCAKES RECIPE BY TASTY
Here's what you need: milk, egg, peanut butter, wheat flour, salt, baking powder, dark chocolate chip
Provided by Hannah Williams
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a bowl, mix the milk, egg, and peanut butter. Set aside.
- In a separate bowl, combine flour, salt, and baking powder. Pour wet mixture into dry, add chocolate, and mix thoroughly.
- Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
- Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
- Enjoy!
Nutrition Facts : Calories 396 calories, Carbohydrate 45 grams, Fat 20 grams, Fiber 3 grams, Protein 12 grams, Sugar 12 grams
CHOCOLATE-PEANUT BUTTER PANCAKES
Everyone's favorite combo, chocolate and peanut butter, in a pancake perfect for an indulgent weekend breakfast.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 7
Number Of Ingredients 8
Steps:
- Heat nonstick griddle or skillet over medium-high heat (375°F); brush lightly with vegetable oil, if necessary. In medium bowl, beat Bisquick™ mix, milk, 1/2 cup of the peanut butter, the eggs and sugar with whisk. If batter seems too thick, add an additional 1 to 2 tablespoons milk.
- For each pancake, pour 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until edges begin to dry and bubbles form on top. Turn; cook other side until golden brown.
- In small microwavable bowl, microwave remaining 1/4 cup peanut butter uncovered on High 20 to 30 seconds or until drizzling consistency. Top 2 pancakes with 4 peanut butter cup halves, slightly less than 1 tablespoon chopped dry-roasted peanuts, and drizzle with 2 teaspoons melted peanut butter and 1 tablespoon chocolate syrup.
Nutrition Facts : Calories 550, Carbohydrate 59 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 4 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 29 g, TransFat 0 g
WHOLE WHEAT PEANUT BUTTER PANCAKES WITH CHOCOLATE CHIPS
These pancakes are peanut buttery delicious and still light and fluffy. If you have never used whole wheat flour, this is an excellent recipe to get you started. You won't miss the white flour.
Provided by Theresa787
Time 20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat a griddle to medium-low heat according to manufacturer's instructions.
- Mix or sift flour, baking powder, and salt together in a large bowl. Stir in chocolate chips.
- Beat eggs together in a medium bowl. Add bananas to the bowl and mash. Add milk, peanut butter, syrup, and vanilla; stir until well mixed. Pour into the dry ingredients and stir just to incorporate, being careful not to overmix.
- Grease the preheated griddle with butter. Working in batches, drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 31.3 g, Cholesterol 52.8 mg, Fat 9.5 g, Fiber 3.1 g, Protein 7 g, SaturatedFat 4 g, Sodium 257.1 mg, Sugar 8.8 g
BISQUICK CHOCOLATE AND PEANUT BUTTER CHIP PANCAKES
My favorite breakfast... even for dinner! Please note: the Nutrition Facts are off. 2 cups of Heart Healthy Bisquick mix = 840 calories and 1 1/4 cups skim milk = 112.5.
Provided by PumpKIM
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine the first three ingredients in a large bowl, but do not over mix.
- On a skillet set to medium heat, spoon a 2 inch ladle-full of batter (should be able to make 14-16 pancakes.
- Place the chips on top of the pancakes.
- When bubbles start to form, flip the pancakes over and heat until cooked thouroughly.
PEANUT BUTTER CHIP & CHOCOLATE CHIP PANCAKES
This is for all you peanut butter and chocolate chip lovers out there. A nice brunch dish for kids and adults alike! You can be flexible with the chips. You can do peanut butter or chocolate together or alone & more or less. Just peanut butter alone is really really GOOD! The chips are the kind you would put into cookies.
Provided by Rita1652
Categories Breakfast
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat griddle.
- Combine flour, sugar, cinnamon, baking powder and salt in a large bowl.
- Mix together liquid ingredients and whisk into dry mixture until smooth.
- Fold in the peanut butter& chocolate chips.
- Pour 1/4 cup batter for each pancake onto hot greased griddle.
- Cook until the bubbles that form on top begin to pop, before flipping, then cook a minute or so more.
- Serve immediately topped with whipped butter& syrup.
WHOLE WHEAT CHOCOLATE PEANUT BUTTER PANCAKES
Number Of Ingredients 10
Steps:
- Stir together dry ingredients. Add eggs, milk, vanilla and oil. Stir until dry ingredients are moistened. Stir in melted peanut butter. Cook on preheated pan until bubbles form and edges start to dry. Drop in chocolate chips. Flip and cook until lightly browned.
Tips:
- Use ripe bananas for the best flavor and texture. The riper the bananas, the sweeter and more flavorful they will be.
- If you don't have any buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Use a nonstick skillet or griddle to prevent the pancakes from sticking. If you don't have a nonstick skillet, you can grease the pan with cooking spray or butter.
- Cook the pancakes over medium heat. If the heat is too high, the pancakes will burn on the outside before they are cooked through in the middle.
- Flip the pancakes only once. If you flip them too often, they will become tough and dry.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
These chocolate peanut butter pancakes are a delicious and easy-to-make breakfast or brunch recipe. They are perfect for a special occasion or a lazy weekend morning. With their fluffy texture, rich chocolate flavor, and creamy peanut butter filling, these pancakes are sure to be a hit with everyone at the table. So next time you're looking for a new pancake recipe to try, give these chocolate peanut butter pancakes a try. You won't be disappointed!
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