I go to bed dreaming about eating these Peanut Butter Chocolate Chip Pancakes in the morning! They’re some of the thickest, fluffiest pancakes ever, and the batter is full of peanut butter chocolate chips goodness. Plus they’re made with cottage cheese, so they’re high in protein while still tasting like dessert! I love adding my homemade peanut butter syrup on top, and my kids have become just as obsessed with these as I am. If you’re looking for an easy, healthy breakfast that can be prepped ahead of time for busy mornings, you’ll love these peanut butter pancakes!

Thick and Fluffy Peanut Butter Chocolate Chip Pancakes

Ever since my Cottage Cheese Pancakes went viral, I’ve been obsessed with creating different flavors (hello, Lemon Blueberry Cottage Cheese Pancakes and Cinnamon Roll Cottage Cheese Pancakes!). But a classic peanut butter chocolate chip variation has been on my list for a while now, and today I’m finally sharing it!

I don’t know what it is about the combo of creamy peanut butter and dark chocolate, but my goodness, I’m obsessed! And after lots of testing and perfecting, these super thick and fluffy pancakes have become one of my top favorite healthy breakfasts. I love making a big batch and storing them in the fridge or freezer for busy weeks! They heat back up in minutes, and my kids think they’re getting dessert for breakfast. But secretly, they’re healthier and high in protein!

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Why You’ll Love This Recipe

Chocolate PB Flavor – Seriously, is there a better combination?! These pancakes taste indulgent but have 7 grams of protein!
Texture – The batter cooks up SO soft and fluffy.
Quick & Easy – The ingredients come together super quickly, mostly in a blender, and the pancakes cook in minutes.
Meal Prep-Friendly – Once cool, any leftover pancakes store and freeze well and are great to pop in the toaster oven or microwave for a quick option in the morning.

RELATED: Pecan Pie Pancakes

A stack of Peanut Butter Chocolate Chip Pancakes on a plate.

Ingredients

Coconut Oil (opens in a new tab) – This helps the peanut butter distribute throughout the batter. Feel free to substitute melted butter or vegan butter if preferred.
Flour – I use all-purpose flour for the base of the batter, but a 1:1 gluten-free all-purpose flour also works well if needed.
Baking Powder – Fresh baking powder creates the fluffiest texture!
Cottage Cheese – I highly recommend full-fat cottage cheese (opens in a new tab) for the best taste, but reduced-fat will also work.
Eggs – These act as a binder, holding the pancakes together. I haven’t tested this recipe with egg substitutes like flax eggs and can’t guarantee the results.
Maple Syrup – This adds just a touch of sweetness and depth without the need for refined sugar. Honey can be used as a substitute, but the flavor will be slightly more floral.
Vanilla – This enhances the sweetness and adds depth to the flavor.
Milk – I use full-fat milk, but any type of cow’s milk or plant-based milk is totally fine.
Peanut Butter – Be sure to use creamy peanut butter (opens in a new tab), or it won’t mix evenly into the batter!
Chocolate Chips – I like to use mini chocolate chips so that I get little melty pockets in every bite. I prefer dark chocolate chips, but milk chocolate, semi-sweet chocolate, or even white chocolate chips taste great.

How to Make Peanut Butter Chocolate Chip Pancakes

Using a high-speed blender (opens in a new tab) is the key to success with this recipe, because it gets rid of any cottage cheese curds. Then, you’ll need a microwave-safe bowl, a large mixing bowl, and a non-stick pan (opens in a new tab). Here’s how to make Peanut Butter Chocolate Chip Pancakes:

Prepare the coconut oil – Melt the coconut oil, and set it aside to cool. I use the microwave to keep things easy!
Whisk dry ingredients – Whisk the flour and baking powder in a bowl.
Blend the wet ingredients – Pulse the wet ingredients in a blender until smooth. This eliminates any cottage cheese curds!
Combine the batter – Pour the flour mixture into the wet ingredients, and gently stir to combine. You can transfer the ingredients to a bowl, or combine them in the blender. Fold in the melted coconut oil. Then, carefully fold in the chocolate chips. The batter will be very thick!
Cook the pancakes – Heat a non-stick pan over medium heat. Then, lightly grease it with oil, and add about 1/4 cup of the pancake batter. The batter doesn’t spread much, so I like to gently press it down and shape it into pancake form. Cook on each side until the batter is set, and the pancake is golden brown.
Repeat – Transfer the pancake to a wire rack, and repeat the process, cooking the rest of the batter.
Serve – Whisk peanut butter and maple syrup in a small bowl, and drizzle it over your pancake stack if desired. Finish with extra chocolate chips, and enjoy!

Tips

Don’t overmix the batter. Stir just until the ingredients are combined. Overmixing can make the pancakes dense instead of light and fluffy.
Expect a thick batter. This batter is much thicker than traditional pancake batter because of the cottage cheese and peanut butter. Don’t stress if it looks super thick! That’s what makes the finished pancakes so fluffy.
Use an ice cream scoop. A scoop makes it much easier to portion the thick batter evenly onto the pan without making a mess. I also use it to gently press the batter down.
Spray the spatula with oil. Lightly coating your spatula with coconut oil or cooking spray keeps the batter from sticking as you gently press each pancake into shape.
Cook over medium heat. I know it’s tempting to crank up the heat to speed up the cooking, but this only makes the outside burn while leaving the centers uncooked.
Use a quality non-stick skillet. Because the batter is thick and contains peanut butter, a truly non-stick pan (opens in a new tab) makes flipping much easier and helps prevent sticking.
Adjust the consistency if needed. If your peanut butter is especially thick or your batter feels too stiff to scoop, stir in an extra tablespoon or two of milk until it’s easier to work with.

Variations

Use a different nut or seed butter. Swap the peanut butter for almond butter, cashew butter, or sunflower seed butter to suit your preferences or dietary needs, keeping in mind the flavor will change slightly.

Add a little crunch. Fold in a few tablespoons of chopped roasted peanuts or pecans for extra texture.

Make double chocolate peanut butter pancakes. Stir up to 2 tablespoons of cocoa powder into the flour mixture for rich chocolate peanut butter pancakes. Add an extra splash of milk if the batter becomes too thick.

Add strawberries. Fold diced fresh strawberries into the batter for a PB&J-inspired twist.

Make dairy-free peanut butter chocolate chip pancakes. Use a dairy-free cottage cheese alternative and dairy-free chocolate chips (opens in a new tab).

A stack of Peanut Butter Chocolate Chip Pancakes on a plate with a fork.

Topping Ideas

When preparing a large batch, I like to keep my finished pancakes warm by transferring them to a wire rack or baking sheet in the oven set to 200°F. That way, no one is left with cold pancakes!

Then, I combine peanut butter and maple syrup for topping and add a sprinkle of extra chocolate chips. Other tasty topping ideas include:

Strawberries
Banana slices
Whipped cream
Chopped nuts

How to Store

Refrigerator: Let the pancakes cool completely, then store them in an airtight container for up to 4 days. I like to place parchment paper between each pancake to prevent sticking.

Freezer: Freeze the cooled pancakes in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container with parchment paper between each pancake. They’ll stay fresh for up to 3 months.

To Reheat: Warm the pancakes in the microwave for 20-30 seconds, toast them in a toaster, or heat them in a skillet over medium-low heat until warmed through. If frozen, thaw overnight in the refrigerator or reheat them directly from frozen, adding a little extra time as needed.

Peanut Butter Chocolate Chip Pancakes