Have you heard of Peanut Butter & Co? I had been seeing them pop up everywhere on social media but had yet to try anything, so they were kind enough to send a box of everything for us to play with. All I have to say is, WORTH IT!! They are seriously such delicious spreads and this Mighty Maple White Chocolate Pancakes recipe comes from their Mighty Maple Peanut Butter. I seriously thought we had already discovered our favorite pancakes, Sour Cream Pancakes by Ina Garten, or maybe even Multi Grain Chocolate Pancakes, but then we had these.
I know that you may not think that sour cream or multi grain pancakes sound amazing, but you have to try it to understand. Both are fluffy, tender and flavorful. We rarely eat any other recipe. Well, until now. Pancakes are such a tricky little thing because everyone posts about them and I try so many of their recipes but I’m never trilled with the results. I mean, don’t get me wrong, occasionally there will be one I love, but for the most part they are all too thin or too dry. It makes it hard for me, especially since I’m a blogger and can only plead through typed word, to get my readers to understand just how lovely, melt in your mouth fluffy these pancakes are. Yes, Peanut Butter & Co, you rocked our breakfast.
Mighty Maple White Chocolate Pancakes
- 3 Tablespoons White Sugar
- 1½ Cups Flour
- 1¼ Teaspoon Kosher Salt
- 2 Teaspoons Baking Powder
- ¼ Cup Plain Chobani Greek Yogurt
- ¾ Cup Milk
- 3 Large Eggs
- ⅓ Cup Mighty Maple Peanut Butter
- ½ cup white chocolate chips
- Sift together the (whisking is fine if you don't have a sift) flour, sugar, salt, and baking powder.
- In another bowl combing the yogurt, milk, and eggs. Stir the dry ingredients into the wet ingredients and begin mixing. Before the ingredients are entirely incorporated together, add the peanut butter and continue mixing. Do not over mix! The ingredients should just come together. Carefully fold in the chocolate chips.
- Heat a pan over medium heat and add a little spray or butter. Scoop ⅓-1/2 cup of mix and cook until the bubbles form and begin to pop on top, flip the pancake and cook until golden. Serve with warm maple syrup.