Chocolate Chip Pancakes with Peanut Butter Glaze

Instructions

Step 1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 2. In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract.

Step 3. Pour the wet ingredients into the dry ingredients and stir gently until just combined.

Step 4. Fold the chocolate chips into the batter without overmixing.

Step 5. Heat a lightly greased skillet or griddle over medium heat.

Step 6. Pour about 1/4 cup of batter onto the skillet for each pancake.

Step 7. Cook until bubbles appear on the surface and the edges begin to set, then flip and cook until golden brown.

Step 8. In a small bowl, whisk together the peanut butter, powdered sugar, milk, and vanilla extract until smooth and pourable.

Step 9. Stack the pancakes on a serving plate and drizzle generously with the peanut butter glaze.

Step 10. Top with extra chocolate chips before serving.

Storage and Reheating Tips

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

To freeze, place cooled pancakes in a freezer-safe bag with parchment paper between each pancake for up to 2 months.

Reheat pancakes in the microwave for 20 to 30 seconds or warm in a skillet over low heat.

Store the peanut butter glaze separately in the refrigerator and stir before serving.