Mini Peanut Butter Pancakes with Peanut Butter Syrup

Prep Time 10 min
Cook Time 15 min
Servings 12 to 15
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 tsp. ground cinnamon
  • 2 tbsps. 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