Recipe courtesy of Molly Yeh
Chocolate Chunk Peanut Butter Pancakes with Whipped Cream
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 14 to 16 pancakes
These are a nutty version of the pancakes Molly makes with her family weekly. They’re thick and fluffy, and topped with a big dollop of yogurt whipped cream. Bonus: they get Molly ‘cool mom’ status every time she makes them.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 14 to 16 pancakes
Ingredients
Serving Options:
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Directions
- Turn the oven on to warm and place a baking sheet inside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. In a medium bowl, whisk together the eggs, milk, peanut butter, and vanilla. Whisk the wet ingredients into the dry ingredients and then stir in the melted butter, mixing until just combined.
- Heat the butter in a large nonstick or cast-iron pan over medium heat and swirl to coat. Drop in 1/4-cup scoops of the pancake batter a couple of inches apart. Sprinkle on 1 tablespoon of chocolate and cook for a few minutes until browned on the bottom and bubbles rise to the top and pop. Flip and cook for another 30 to 60 seconds or so, until just set on the other side, taking care not to allow the chocolate to burn. If the chocolate threatens to burn, turn down the heat. Transfer the pancakes to the pan in the oven to keep warm and continue with the rest of the batter, wiping out the pan in between batches as necessary if any butter or chocolate gets stuck, and adding more butter in between each batch.
- Serve with desired accompaniments.
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