Chocolate Chunk Peanut Butter Pancakes with Whipped Cream
- Level: Easy
- Yield: 14 to 16 pancakes
- Total: 30 min
- Active: 30 min
Ingredients
1 1/2 cups (195 grams) all-purpose flour
1/4 cup (50 grams) granulated sugar
1 tablespoon baking powder
3/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
2 large eggs
1 1/2 cups (360 grams) whole milk
1/2 cup (120 grams) unsweetened creamy peanut butter
1 teaspoon vanilla extract
1/4 cup (56 grams) unsalted butter, melted and slightly cooled, plus more for the pan
1 cup chopped milk chocolate, divided
Serving Options:
Whipped cream or whipped yogurt
Maple syrup
Butter
Shaved milk chocolate curls
Fruit such as berries, jam, or bananas
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.