Mini Peanut Butter Pancakes with Peanut Butter Syrup

prep: 10MIN.
cook: 15MIN.
yield: 12 to 15 pancakes


    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


  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.
  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.
  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 Fat 170), Total Fat 19g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 4mg, Sodium 720mg, Total Carbohydrate 66g (Dietary Fiber 3g, Sugars 38g), Protein 12g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 15%, Iron 15%.


  • Creamy Peanut Butter
  • Natural Creamy Peanut Butter Spread Contains 90% Peanuts


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