Chocolate Chip Elvis Pancakes Recipe

Chocolate Chip Elvis Pancakes Recipe
Chocolate Chip Elvis Pancakes Recipe photo by Taste of Home
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Chocolate Chip Elvis Pancakes Recipe

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I'm one of 13 children, so making a recipe that everyone likes can be a challenge. This one was a Saturday-morning special that we all loved. —Keenan McDermott, Springfield, Missouri
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 min./batch
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 min./batch

Ingredients

  • 1-1/4 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/4 cup peanut butter
  • 1-1/2 cups 2% milk
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped ripe banana
  • 1/2 cup semisweet chocolate chips

Directions

In a large bowl, whisk flour, brown sugar, baking powder and salt. In another bowl, whisk egg, peanut butter, milk, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in banana and chocolate chips.
Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Yield: 16 pancakes.
Originally published as Chocolate Chip Elvis Pancakes in Taste of Home September/October 2013, p2-8

Nutritional Facts

2 pancakes: 262 calories, 13g fat (6g saturated fat), 38mg cholesterol, 399mg sodium, 31g carbohydrate (13g sugars, 2g fiber), 7g protein.

  • 1-1/4 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/4 cup peanut butter
  • 1-1/2 cups 2% milk
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped ripe banana
  • 1/2 cup semisweet chocolate chips
  1. In a large bowl, whisk flour, brown sugar, baking powder and salt. In another bowl, whisk egg, peanut butter, milk, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in banana and chocolate chips.
  2. Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Yield: 16 pancakes.
Originally published as Chocolate Chip Elvis Pancakes in Taste of Home September/October 2013, p2-8

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