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.
HEALTHY PEANUT BUTTER CHOCOLATE CHIP PANCAKES RECIPE BY TASTY
Here's what you need: bananas, eggs, peanut butter, oats, dark chocolate chips, salt
Provided by Mercedes Sandoval
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mash bananas in a large bowl until smooth. Mix in eggs and peanut butter until well combined, then mix in remaining ingredients.
- Heat a skillet to medium and add in a scoop of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
- Garnish your pancakes with your favorite toppings! We used banana slices, dark chocolate chips and maple syrup.
- Enjoy!
Nutrition Facts : Calories 342 calories, Carbohydrate 40 grams, Fat 17 grams, Fiber 5 grams, Protein 11 grams, Sugar 15 grams
PEANUT BUTTER CHIP PANCAKES
One day, I added peanut butter chips and pecans to my pancake recipe and everyone liked it! This enhanced the taste and gave the pancakes an unexpected crunch. Try it; you'll like it! -Margaret Pache, Mesa, Arizona
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine pancake mix and sugar. Combine egg and milk; add to the dry ingredients just until moistened. Stir in the chips and nuts., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn each pancake when bubbles form on top; cook until second side is golden brown. Serve with syrup and strawberries.
Nutrition Facts : Calories 489 calories, Fat 23g fat (7g saturated fat), Cholesterol 99mg cholesterol, Sodium 760mg sodium, Carbohydrate 55g carbohydrate (21g sugars, Fiber 5g fiber), Protein 16g protein.
PEANUT BUTTER PANCAKES
Wondering how to make peanut butter pancakes? These morning treats are one of my husband's specialties. It's not unusual for him to wake me with those hot-from-the griddle cakes! -Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Time 15m
Yield 8 pancakes.
Number Of Ingredients 10
Steps:
- In a large bowl, combine pancake mix and sugar. In a small bowl, beat egg and peanut butter; add milk and water. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a lightly greased medium-hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown. In a small bowl, combine butter and honey until smooth. Serve with pancakes. If desired, top with chopped peanuts and maple syrup.
Nutrition Facts : Calories 595 calories, Fat 35g fat (15g saturated fat), Cholesterol 127mg cholesterol, Sodium 843mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 4g fiber), Protein 16g protein.
PEANUT BUTTER PANCAKES
This was in the "Family Fun" magazine. It said you could also freeze the extra pancakes between layers of waxed paper and re-heat them in the microwave for 35 seconds, flipping halfway through.
Provided by lovindisney
Categories Breakfast
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl mix together flour, baking powder and salt. Set aside.
- In small bowl, whisk together peanut butter, sugar and oil until smooth. Beat in egg, then milk.
- Pour the milk mixture into the flour mixture, stirring just until blended.
- Lightly coat griddle or skillet with oil and heat it over medium-high heat.
- Drop batter onto the griddle and cook until tiny bubbles appear on the surface of the pancake, then flip and cook a few minutes more.
Nutrition Facts : Calories 150.4, Fat 9, SaturatedFat 2.1, Cholesterol 18.7, Sodium 239.2, Carbohydrate 13.5, Fiber 0.9, Sugar 3.1, Protein 5
CREAMY PEANUT BUTTER PANCAKES
These are a twist to the traditional pancake breakfast! Definitely a family tradition!
Provided by phillyprincess00
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Bring water and 1/2 cup sugar to a boil in a small saucepan until sugar is dissolved, about 5 minutes; remove simple syrup from heat and allow to cool slightly while preparing remaining ingredients.
- Mix flour, remaining 1 cup sugar, milk, and baking powder in a bowl until blended.
- Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and edges are dry, 3 to 5 minutes. Flip and cook until browned on both side, about 3 minutes more. Repeat with remaining batter.
- Stir peanut butter and about 1/2 cup simple syrup in a bowl until smooth, adding more syrup as needed. Serve peanut butter sauce on top or as a dipping sauce.
Nutrition Facts : Calories 828.7 calories, Carbohydrate 136.2 g, Cholesterol 3.7 mg, Fat 25.9 g, Fiber 4.6 g, Protein 20.1 g, SaturatedFat 5.8 g, Sodium 975.2 mg, Sugar 81.7 g
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
3-INGREDIENT PEANUT BUTTER PANCAKES RECIPE BY TASTY
Here's what you need: eggs, creamy peanut butter, sugar, oil
Provided by Brio Dos Santos
Yield 4 servings
Number Of Ingredients 4
Steps:
- Crack both eggs in a bowl and whisk.
- Add slightly softened peanut butter to the eggs and combine with a fork.
- Heat oil in the pan over medium heat. Use just enough oil to coat the surface of the pan.
- Add a quarter of the batter and fry until crispy and golden on the top.
- Flip and fry until the pancake is cooked through. Repeat for the rest of the batter.
- Enjoy warm. Serve with powdered sugar or jam.
- Enjoy!
Nutrition Facts : Calories 184 calories, Carbohydrate 3 grams, Fat 16 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram
LIGHT AND AIRY PEANUT BUTTER PANCAKES
Easy, light, and tender pancakes that go well with syrup and fresh fruit.
Provided by Chairman James
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 14m
Yield 7
Number Of Ingredients 8
Steps:
- Sift flour, sugar, baking powder, and salt together in a bowl.
- Combine milk, peanut butter, egg, and oil in a large bowl. Fold in the flour mixture gently until batter is evenly mixed.
- Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 22.8 g, Cholesterol 30.1 mg, Fat 9.9 g, Fiber 1.2 g, Protein 7.3 g, SaturatedFat 2.4 g, Sodium 668.7 mg, Sugar 6.8 g
PEANUT BUTTER PANCAKES
Try pancakes with a sweet, crunchy peanut butter sauce - perfect for Pancake Day, a weekend brunch or even dessert
Provided by Liberty Mendez
Categories Breakfast, Brunch, Dessert
Time 30m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat the peanut butter, butter and 4 tbsp maple syrup in the microwave, or a pan, for 2 mins, stirring every 30 seconds until smooth and combined. Set aside to cool slightly.
- Mix the flour, baking powder and sugar in a large bowl with a small pinch of salt. Crack in the eggs and whisk until smooth. Add the milk and ¾ of the peanut butter mixture and whisk to combine.
- Heat a splash of sunflower oil and a small knob of butter in a non-stick frying pan until foaming. Add 2 tbsp of batter to make small pancakes, making sure there's space between each. Cook until bubbles start to form on the surface, then flip and cook on the other side. Keep warm in a low oven whilst you make the next batch.
- Serve the pancakes with the remaining peanut butter sauce, maple syrup and fruit, if using. You may have to reheat the sauce to loosen the mixture slightly.
Nutrition Facts : Calories 357 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
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