Pancake Morning Made Better with SKIPPY®
Ingredients:
- 2 cups (260g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 2 cups whole milk
- 3/4 cup SKIPPY peanut butter
- 2 tablespoons melted butter, plus more for cooking pancakes
- 4 teaspoons honey
- 1 cup milk chocolate chips
Preparation:
Combine the dry ingredients:
In a medium bowl, add the flour, baking powder, and salt. Whisk to combine. Set it aside.
Combine wet ingredients:
In a large bowl, beat the eggs until the whites and yolks are combine. Then, add milk, peanut butter, melted butter, and honey. Stir well to incorporate.
Combine batter and add chocolate chips:
Add the dry ingredients into the wet ingredients and mix until just incorporated. Stir in the chocolate chips.
Cook the pancakes:
In a large skillet or griddle set to medium heat, add about 1/2 tablespoon butter. Pour a heaping tablespoon of batter in at a time, making silver dollar-sized pancakes. Leave plenty of space in between each pancake.
Cook for 2 to 3 minutes, then flip. They are ready to flip when small bubbles appear on top and the edges start to brown. Cook the other side for 2 to 3 minutes. Add more butter to the skillet as needed.
Serve:
Serve the pancakes immediately—syrup is optional for these sweet pancakes!
Cool leftovers and refrigerate in an airtight container for a day or two. You can reheat them briefly in a toaster oven or let them warm to room temperature and eat them that way.