Rating: 4.5 stars
12 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

The addition of peanut butter makes these flapjacks rich and delicious but an extra helping of baking powder keeps them light. Whenever you make pancakes, let the batter rest for about 10 minutes. This gives the mixture time to relax so the pancakes stay fork tender. The recipe calls for chocolate chips but we like to use chopped chocolate too: those little shards of chocolate strewn throughout ensure there’s melty bits in every single bite. We’ve been known to really go for it and serve these with whipped cream and chocolate sauce but we wouldn’t be opposed to serving a stack with a scoop of vanilla—or chocolate—ice cream.

Deb Wise


Credit: Alison Miksch

Recipe Summary test

15 mins
15 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat a large nonstick skillet or griddle over medium. Whisk together flour, sugar, baking powder, and salt in a large bowl. Whisk together milk, peanut butter, butter, egg, and egg yolk in a bowl until smooth. Add milk mixture to flour mixture; stir until smooth. Stir in chocolate chips.

  • Brush skillet with a little melted butter. Working in batches, spoon batter by ¼-cupfuls into hot skillet. When tops of pancakes are covered with bubbles and edges are dry, turn pancakes. Cook until just cooked through, about 1 minute. Top pancakes evenly with whipped cream and chocolate sauce if using.