Chunky Monkey Pancakes with Peanut Butter Syrup
This recipe was a huge success when I tried it out for my grandchildren one Saturday morning. Their responses included: “It’s the bomb!” “This is the best thing I have ever eaten!” and “This is like heaven.”
Note: Adults love them too!
Ingredients:
Pancakes
- 1 1/2 cups flour
- 3 tbsp sugar
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups buttermilk*
- 1 tsp vanilla extract
- 1 tbsp canola oil
- 1 large or extra large egg
- 2 small to medium ripe bananas
- 1/4 cup mini chocolate chips tossed with 2 tsp flour (optional)
*As a substitute for buttermilk, place 1 1/2 tbsp lemon juice or vinegar in a 1 1/2 cup measuring cup and then fill the remainder with milk.
Peanut Butter Syrup
- 1 cup maple syrup
- 1/2 cup peanut butter
Directions:
- Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together.
- In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well.
- Add the wet ingredients into the dry and mix just until moistened and combined.
- Place bananas in a bowl and roughly mash with a fork. Fold into batter.
- Add the chocolate chips, which have been tossed with flour, and stir.
- For syrup, heat peanut butter in the microwave for 30 seconds. Add maple syrup and gently whisk to combine. Heat in the microwave for another 30 seconds, whisk, and then set aside.
- Heat a nonstick griddle or skillet to medium heat. Coat with a little butter and then pour on pancake batter. Use 1/4 cup batter for large pancakes (4-6″) and 1/8 cup for kid-sized ones (2-3″). Wait until bubbles form and edges are set and then flip.
- Reheat syrup if necessary and pour over warm pancakes.
Yield:
28–30 2-3″ pancakes (using 1/8 cup batter measure)
14–15 4-6″ pancakes (using 1/4 cup batter measure)
Freezer Instructions: Let cooked pancakes cool to room temperature. Place in a single layer in the freezer until frozen and then place pancakes in a sealable freezer bag or airtight container. Reheat in a microwave or toaster until heated through.
4 comments
Justine | January 11, 2012
It is the Bomb!
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Holly | January 12, 2012
Delicious, everyone loved them! =)
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Barbara | February 16, 2012
I love this recipe. They are light, fluffy and delicious! Thank-you!!
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Mary D | March 10, 2012
I've been making this every Saturday now & freezing left over for the week ahead. My kids LOVE them :) Thank you for sharing!
Diane | March 12, 2012
Mary D, what a great idea to freeze and conveniently use later. I'm so happy your family is enjoying this recipe like my family! Have you tried the syrup recipe on ice cream? It's a bonus treat!
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