Peanut Butter Chocolate Chip Pancakes – a delicious recipe with Pancake Mix, Butter, Sugar, Milk, Egg, Chocolate Chips. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a large bowl, combine pancake mix, peanut butter, sugar, milk, egg, and chocolate chips. Whisk until well combined. Set aside.
2
Heat griddle or large skillet over medium-low heat. Spray the griddle or skillet with nonstick spray. Ladle batter onto griddle or skillet. Flip pancake after bubbles rise to the surface and bottoms brown, approximately 2 to 4 minutes. Cook until the second side is lightly browned.
3
Hold the pancakes on a sheet pan or ovenproof plate in a 200u00b0F oven.
4
Heat a skillet over medium-high melt. Melt butter in the skillet. Add banana slices to the skillet in a single layer. Leave them to brown, flipping once, 3-5 minutes each side.
5
Serve pancakes with browned banana slices.
512
kcal
Calories
30
g
Fat
51
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Pancake Mix, 1/3 cups Natural Peanut Butter, 2 Tablespoons Sugar, 3/4 cups Milk, and more.
Yes, Peanut Butter Chocolate Chip Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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