Julie Clark
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Chocolate Chip Pancakes with Peanut Butter Streusel
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Chocolate Chip Pancakes with Peanut Butter Streusel are the perfect breakfast for serious chocolate and peanut butter lovers! The best soft, fluffy, pancake recipe.
These aren’t just your ordinary stack of Saturday morning pancakes. Today I’m talking about the deliciously decadent Chocolate Chip Pancakes with Peanut Butter Streusel. This recipe is the perfect combination of fluffy, chocolate chip pancakes topped with a peanut butter streusel topping that is impossible to resist.
From the first bite to the last crumbs of peanut streusel, this recipe will redefine your idea of a perfect breakfast. They’re easy to make and perfect for chocolate peanut butter lovers.
About this Chocolate Chip Pancakes Recipe:
- Flavor: The pancake base is simple and sweet, while the nutty, rich peanut butter streusel and chocolate adds a flavor twist to every bite.
- Texture: The golden-brown exterior has a slight crispness thanks to the butter, but the inside is fluffy and tender. It pairs well with the peanut butter crumble on top.
- Method: This makes a small batch of pancakes, perfect for a family of 4. Cook the pancakes on the stovetop or on an electric pancake skillet.
Why do you have to cook flour?
You’ll notice that the first step in the recipe is to cook the flour. Because the streusel on top of the pancakes is not cooked, you’ll need to cook the flour first to kill any potential contamination. Raw flour can contain bacteria that you definitely don’t need in your life.
This is an important step, please don’t skip it!
How to Cook Flour: Preheat the oven to 350ºF. Line a small baking pan with parchment paper. Sprinkle the ½ cup plus 1 tablespoon of flour onto the baking sheet. Bake flour for 5 minutes. Then remove and cool the flour.
Ingredients for Chocolate Chip Pancakes with Peanut Butter Streusel
The ingredients are common, pantry staples, but here are a few notes:
- The recipe calls for regular milk, but if you have buttermilk you need to use up, try it in these pancakes for extra flavor.
- The oil can be whatever you happen to have on hand. Canola, vegetable, mild olive oil or even melted coconut oil.
- I’ve not tried natural peanut butter in this recipe. I use traditional creamy peanut butter.
✨ See the recipe card for complete ingredients and amounts. ✨
What is the secret to good pancakes?
I have 4 tips for making fluffy homemade pancakes:
- Don’t over mix the batter: Overmixing develops gluten in the flour which can lead to a tougher pancake. Stir until the wet and dry ingredients are just combined. It’s okay if there are some small lumps in the pancake batter.
- Let the batter rest: Allowing the batter to rest for about 15 minutes before cooking can help produce a fluffier pancake. This gives the gluten that was activated during mixing a chance to relax and time for the baking powder to start working.
- Preheat the pan or griddle: Make sure the pan or griddle is heated to the right temperature before adding the batter. A medium-low heat usually works well. You’ll know the pan is ready when you sprinkle a few drops of water onto it and they dance and evaporate.
- Flip at the right time: Wait until you see small bubbles forming on the surface of the pancake before flipping. The second side usually takes less time to cook than the first.
How to Make Chocolate Chip Pancakes with Peanut Butter Streusel
Remember to start by cooking the flour for the streusel as directed below in the recipe card.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In another larger bowl, whisk together the milk, egg, oil and sugar.
- Add the dry ingredients to the wet ingredients and mix gently just until combined. Do not over mix. Gently fold in the chocolate chips.
- Let the batter rest for 15 minutes. This will result in a fluffier, tender pancake.
- Lightly grease a skillet with cooking spray, butter, or oil. My favorite choice is melted butter. Heat over medium low heat.
- Ladle about ⅓ cup of the pancake batter onto the preheated skillet. Allow the pancake to cook until it is bubbly on top, then turn and finish by cooking on the other side until the pancake is cooked through.
- Combine the flour, sugar, softened butter, peanut butter and chocolate chips in a small bowl until crumbly.
Serve the chocolate chip pancakes with peanut butter streusel on top, plus chocolate syrup, maple syrup and whipped cream. You can also top with fruit such as bananas or raspberries. And don’t forget the side of bacon or sausage.
Storage Instructions
Store any leftover chocolate chip pancakes in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave. You can also keep any extra pancakes in the freezer for up to 8 weeks.
Other Pancake Recipes
- homemade pancakes
- cake mix to pancakes
- cinnamon roll pancakes
- carrot cake pancakes
- protein pumpkin pancakes
Love breakfast recipes? Try our oven baked french toast!
Chocolate Chip Pancakes with Peanut Butter Streusel
Chocolate Chip Pancakes with Peanut Butter Streusel are the perfect breakfast for serious chocolate and peanut butter lovers! The best soft, fluffy, pancake recipe.
Servings 10
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients
- 1 1/3 cups all-purpose flour
- 3 teaspoons baking powder aluminum free
- 3/4 teaspoon salt
- 1 1/4 cups 2% milk
- 1 large egg
- 3 tablespoons canola oil
- 2 tablespoons granulated sugar
- 1/2 cup chocolate chips
Streusel:
- 1/2 cup plus 1 tablespoon all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup salted butter softened
- 3 tablespoons peanut butter
- 1/2 cup mini chocolate chips
Instructions
To prevent salmonella or other harmful bacteria, cook the raw flour before making the streusel.
- Preheat the oven to 350ºF. Line a small baking pan with parchment paper. Sprinkle the ½ cup plus 1 tablespoon of flour onto the baking sheet. Bake flour for 5 minutes. Then remove and cool the flour. 1 ⅓ cups all-purpose flour
For the pancakes:
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside. 3 teaspoons baking powder, ¾ teaspoon salt
- In another larger bowl, whisk together the milk, egg, oil and sugar. 1 ¼ cups 2% milk, 1 large egg, 3 tablespoons canola oil, 2 tablespoons granulated sugar
- Add the dry ingredients to the wet ingredients and mix gently just until combined. Do not over mix. Gently fold in the chocolate chips. ½ cup chocolate chips
- Let the batter rest for 15 minutes. This will result in a fluffier, tender pancake.
- Lightly grease a skillet with cooking spray, butter, or oil. My favorite choice is melted butter. Heat over medium low heat.
- Ladle about ⅓ cup of the pancake batter onto the preheated skillet. Allow the pancake to cook until it is bubbly on top, then turn and finish by cooking on the other side until the pancake is cooked through.
Make the streusel:
- Combine the flour, sugar, softened butter, peanut butter and chocolate chips in a small bowl until crumbly. ½ cup plus 1 tablespoon all-purpose flour, ½ cup packed brown sugar, ¼ cup salted butter, 3 tablespoons peanut butter, ½ cup mini chocolate chips
- Top the pancakes with butter, streusel and your favorite maple syrup or whipped cream.
Video
Notes
- I prefer semi-sweet, but you can use milk chocolate chips or dark chocolate chips, or any combination you’d like.
- Add a teaspoon of vanilla extract if you’d like a little extra flavor.
- Store any leftovers in an airtight container in the fridge.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 357kcal | Carbohydrates: 45g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 274mg | Potassium: 238mg | Fiber: 1g | Sugar: 26g | Vitamin A: 260IU | Calcium: 125mg | Iron: 1.6mg
I love pancakes on the weekends! I might have to makes these tomorrow.