Peanut Butter Chip Pancakes Recipe

Peanut Butter Chip Pancakes Recipe photo by Taste of Home

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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

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Peanut Butter Chip Pancakes Recipe

Prep/Total Time: 10 min.

Yield: 2 Servings

10 10 20

Ingredients

3/4 cup pancake mix
1 tablespoon sugar
1 egg, lightly beaten
1/2 cup milk
1/3 cup peanut butter chips
1/4 cup chopped pecans
Pancake syrup and fresh strawberries

Directions

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. Yield: 2 servings.

Nutritional Facts 1 serving (2 each) equals 490 calories, 24 g fat (7 g saturated fat), 115 mg cholesterol, 682 mg sodium, 55 g carbohydrate, 6 g fiber, 16 g protein.

Originally published as Peanut Butter Chip Pancakes in Reminisce January/February 2005, p49

Pan-Sized Pancake

It’s time-consuming to fry a few pancakes, then try to keep them warm while the rest cook. Instead, I spread my batter in a lightly greased jelly roll pan and bake at 375° for 12 minutes or until puffed and golden. I cut it into squares and serve. (I use 3 cups of pancake mix for a 15-inch x 10-inch pan.) —TerryAnn M., Oaklyn, New Jersey