Mini Peanut Butter Pancakes with Peanut Butter Syrup
Prep Time 10 min
Cook Time 15 Min
Servings 12
Difficulty Easy
Ingredients
- 1 cup Water
- 1/2 cup Jif® Natural Creamy Peanut Butter Spread
- 1 1/4 cups complete buttermilk pancake & waffle mix
- 1/4 teaspoon Ground cinnamon
- 2 tablespoons mini semi-sweet chocolate chips
- Crisco® Original No-Stick Cooking Spray
- 1/2 cup breakfast syrup
Directions
- Step 1
WHISK water and 1/4 cup peanut butter in medium bowl until blended. Whisk in pancake mix and cinnamon just until evenly moistened. Stir in chocolate chips. Let stand 3 minutes.
- Step 2
HEAT skillet over medium-high heat or electric griddle to 375°F. Coat with no-stick cooking spray. Pour 2 tablespoons batter for each pancake onto hot skillet. Cook 1 to 1 /2 minutes on each side or until golden brown.
- Step 3
COMBINE syrup with remaining 1/4 cup peanut butter in microwave-safe bowl. Microwave on HIGH 30 seconds. Serve over warm pancakes.
Serving size
(1/4 about 3 pancakes)
- Calories 470
- Calories from Fat170g
- Total Fat 19g
- Saturated Fat 4g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 4mg
- Sodium 720mg
- Potassium 0mg
- Total Carbohydrates 66g
- Dietary Fiber 3g
- Sugars 38g
- Protein 12g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet