Chocolate Chip Elvis Pancakes

Total Time:Prep: 15 min. Cook: 5 min./batch

Recipe by Keenan McDermott, Springfield, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 28, 2023

I'm one of 13 children, so making a recipe that everyone likes can be a challenge. This chocolate peanut butter pancakes recipe was a Saturday-morning special that we all loved. —Keenan McDermott, Springfield, Missouri

Can you freeze Chocolate Chip Elvis Pancakes?

Freeze cooled pancakes between layers of waxed paper in an airtight container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or stack 2 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

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Chocolate Chip Elvis Pancakes

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Yield:16 pancakes
Prep:15 min
Cook:5 min
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Ingredients

  • 1-3/4 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1/4 cup peanut butter
  • 1-1/2 cups 2% milk
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped ripe banana
  • 1/2 cup semisweet chocolate chips
  • Maple syrup, optional
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Directions

  1. 1
    In a large bowl, whisk flour, brown sugar, baking powder and salt. In another bowl, whisk egg, peanut butter, milk, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in banana and chocolate chips.
  2. 2
    Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with additional bananas and syrup.

Nutrition Facts

2 pancakes: 291 calories, 13g fat (6g saturated fat), 38mg cholesterol, 429mg sodium, 37g carbohydrate (13g sugars, 2g fiber), 7g protein.
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