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The combination of peanut butter and chocolate is nothing short of magical. This dynamic duo has captured the hearts and taste buds of many, and for good reason. The rich, creamy texture of peanut butter complements the sweet, decadent flavor of chocolate, resulting in a harmonious balance that is both comforting and indulgent. Each bite of these pancakes is a symphony of flavors, where the nuttiness of the peanut butter mingles with the sweetness of the chocolate chips, creating a delightful experience that awakens the senses.

Peanut Butter Chocolate Chip Pancakes

Start your day on a sweet note with Peanut Butter Chocolate Chip Pancakes. This delightful breakfast twist combines the rich, nutty flavor of peanut butter with gooey chocolate chips for a truly indulgent treat. Easy to make and customizable for various dietary needs, these fluffy pancakes are packed with flavor and nutrition. Perfect for family brunch or a quick weekday meal, they promise to satisfy your cravings and energize your morning!
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Ingredients
  

1 cup all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk (or dairy-free alternative)

1/4 cup creamy peanut butter

1 large egg

1 teaspoon vanilla extract

1/2 cup chocolate chips

1 tablespoon vegetable oil (for frying)

Maple syrup (for serving, optional)

Sliced bananas or berries (for serving, optional)

Instructions
 

Prepare the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

    Mix the Wet Ingredients: In a separate bowl, whisk the milk, peanut butter, egg, and vanilla extract until smooth and the peanut butter is fully incorporated.

      Combine Ingredients: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix; a few lumps are okay. Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.

        Preheat the Griddle: Heat a non-stick skillet or griddle over medium heat. Lightly grease with vegetable oil to prevent sticking.

          Cook the Pancakes: Once the skillet is hot, ladle about 1/4 cup of batter for each pancake onto the skillet. Cook for about 3-4 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes until golden brown and cooked through.

            Serve Hot: Remove pancakes from the skillet and keep them warm in a low oven while you cook the remaining batter. Serve warm with maple syrup and your choice of sliced bananas or berries.

              Prep Time: 10 mins | Total Time: 25 mins | Servings: 4