Chocolate Peanut Butter Pancakes Recipe By Tasty Food

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CHOCOLATE-PEANUT BUTTER PANCAKES



Chocolate-Peanut Butter Pancakes image

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

2 cups Bisquick™ Original pancake and baking mix
1 1/4 cups milk
3/4 cup creamy peanut butter
2 eggs
2 tablespoons sugar
14 miniature Reese's™ peanut butter cups, unwrapped, halved
1/3 cup chopped dry-roasted peanuts
7 tablespoons Hershey's™ chocolate-flavor syrup

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

HEALTHY PEANUT BUTTER CHOCOLATE CHIP PANCAKES RECIPE BY TASTY



Healthy Peanut Butter Chocolate Chip Pancakes Recipe by Tasty image

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

2 bananas
2 eggs
¼ cup peanut butter
½ cup oats
¼ cup dark chocolate chips
¼ teaspoon salt

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

CHOCOLATE PEANUT BUTTER PANCAKES RECIPE BY TASTY



Chocolate Peanut Butter Pancakes Recipe by Tasty image

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

1 cup milk
1 egg
¼ cup peanut butter
1 cup wheat flour
¼ teaspoon salt
2 teaspoons baking powder
½ cup dark chocolate chip

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

PEANUT BUTTER BANANA PANCAKES



Peanut Butter Banana Pancakes image

I have a common pancake recipe that I modify from time to time. This one tastes fantastic with warm maple or strawberry syrup. I freeze leftover pancakes and reheat in the toaster, spreading them with strawberry or raspberry jam. Yum!

Provided by ELFMAN42

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 25m

Yield 12

Number Of Ingredients 10

1 ½ cups all-purpose flour
2 tablespoons baking powder
1 tablespoon white sugar
½ teaspoon salt
1 ¼ cups milk
1 ripe banana, mashed
⅓ cup smooth peanut butter
1 egg
1 tablespoon canola oil
1 teaspoon vanilla extract

Steps:

  • Preheat a griddle to medium heat.
  • Whisk flour, baking powder, sugar, and salt together in a mixing bowl. Combine milk, banana, peanut butter, egg, canola oil, and vanilla extract in a separate bowl; pour into the flour mixture and whisk together until thoroughly mixed.
  • Ladle batter in 1/4 cup portions onto hot griddle. Cook until tiny air bubbles form on top, 2 to 5 minutes; flip and continue cooking until the bottoms are browned, 2 to 3 minutes. Repeat with remaining batter. Keep finished pancakes warm.

Nutrition Facts : Calories 142.3 calories, Carbohydrate 18.5 g, Cholesterol 15.7 mg, Fat 5.8 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 1.3 g, Sodium 389.6 mg, Sugar 4.2 g

SHEET PAN BUTTERMILK PANCAKES



Sheet Pan Buttermilk Pancakes image

Get the recipe for Sheet Pan Buttermilk Pancakes.

Provided by Lindsay Maitland Hunt

Time 30m

Number Of Ingredients 10

Nonstick cooking spray
2 cups buttermilk
2 large eggs, beaten
1 teaspoon pure vanilla extract
4 tablespoons (1/2 stick) melted unsalted butter, divided
2.25 cups all-purpose flour, spooned and leveled
0.25 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt

Steps:

  • Preheat oven to 425ºF. Line an 11-by-17-inch rimmed baking sheet with parchment paper, coat the parchment and sides of the pan with nonstick cooking spray, and then set aside.
  • Whisk buttermilk, eggs, vanilla, and 2 tablespoons melted butter in a medium bowl until combined.
  • In a separate large bowl, whisk flour, sugar, baking powder, baking soda, and salt. Add the milk-egg mixture and stir until just combined. (Do not overmix.)
  • Scrape batter into the prepared baking sheet, smoothing into an even layer with a spatula.
  • Bake until the pancake is lightly golden and springs back in the center when poked, 11 to 13 minutes. Remove from the oven and heat the broiler to high.
  • Brush the remaining 2 tablespoons melted butter onto the pancake. Broil until golden brown, 1 to 2 minutes, rotating halfway.
  • Cut into 12 slices and serve warm.

15 EASY PEANUT BUTTER RECIPES: HOMEMADE PEANUT BUTTER & MORE!



15 Easy Peanut Butter Recipes: Homemade Peanut Butter & More! image

Here's how to make peanut butter at home! It's so easy and results in a creamy, all natural spread with no sugar added.

Provided by Sonja Overhiser

Categories     Snack

Time 20m

Number Of Ingredients 2

2 cups roasted unsalted peanuts*
Kosher salt to taste (about 1/8 teaspoon)

Steps:

  • Preheat oven to 325 degrees Fahrenheit. Spread the nuts out onto a rimmed baking sheet. Roast for 8 to 10 minutes, until fragrant and toasted. Allow to cool for 2 to 3 minutes on tray.
  • Immediately add the nuts to food processor while they're warm and process for 4 minutes.** You'll see them start out crumbly, then get gradually creamier and creamier.
  • Add the kosher salt to taste (we used between 1/8 to 1/4 teaspoon using unsalted peanuts). Process for 2 minutes more until luxuriously creamy. Taste and add additional salt as necessary.
  • Transfer the peanut butter to a jar. Store in a cool dark place (pantry) for 1 month or refrigerated for 2 to 3 months.

Nutrition Facts : ServingSize 1 tablespoon, Calories 107 calories, Sugar 0.9 g, Sodium 1.1 mg, Fat 9.1 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 3.9 g, Fiber 1.5 g, Protein 4.4 g, Cholesterol 0 mg

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