Bisquick Chocolate And Peanut Butter Chip Pancakes Recipes

Steps:

• In medium bowl, stir together Bisquick mix, cocoa, sour cream, milk, eggs and sugar just until combined. Stir in chocolate chunks.
• Spray griddle with cooking spray; heat over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until set.
• Meanwhile, in small microwavable bowl, microwave hazelnut spread uncovered on High 30 seconds. Stir in chocolate syrup. Cover to keep warm.
• Serve pancakes topped with chocolate-hazelnut sauce, whipped cream and sprinkles.

Steps:

• Heat nonstick griddle or skillet over medium-high heat (375°F); brush lightly with vegetable oil, if necessary. In medium bowl, beat Bisquick™ mix, milk, 1/2 cup of the peanut butter, the eggs and sugar with whisk. If batter seems too thick, add an additional 1 to 2 tablespoons milk.
• For each pancake, pour 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until edges begin to dry and bubbles form on top. Turn; cook other side until golden brown.
• In small microwavable bowl, microwave remaining 1/4 cup peanut butter uncovered on High 20 to 30 seconds or until drizzling consistency. Top 2 pancakes with 4 peanut butter cup halves, slightly less than 1 tablespoon chopped dry-roasted peanuts, and drizzle with 2 teaspoons melted peanut butter and 1 tablespoon chocolate syrup.

Steps:

• Combine the first three ingredients in a large bowl, but do not over mix.
• On a skillet set to medium heat, spoon a 2 inch ladle-full of batter (should be able to make 14-16 pancakes.
• Place the chips on top of the pancakes.
• When bubbles start to form, flip the pancakes over and heat until cooked thouroughly.

Steps:

• In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended. Stir in chocolate chips.
• Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F, or heat skillet over medium-low heat.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.

Steps:

• In a bowl, mix the milk, egg, and peanut butter. Set aside.
• In a separate bowl, combine flour, salt, and baking powder. Pour wet mixture into dry, add chocolate, and mix thoroughly.
• Pour pancake batter in ¼ cup (60 ml) amounts on a griddle or skillet over medium-high heat.
• Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
• Enjoy!

Steps:

• Preheat griddle.
• Combine flour, sugar, cinnamon, baking powder and salt in a large bowl.
• Mix together liquid ingredients and whisk into dry mixture until smooth.
• Fold in the peanut butter& chocolate chips.
• Pour 1/4 cup batter for each pancake onto hot greased griddle.
• Cook until the bubbles that form on top begin to pop, before flipping, then cook a minute or so more.
• Serve immediately topped with whipped butter& syrup.

Steps:

• Mash bananas in a large bowl until smooth. Mix in eggs and peanut butter until well combined, then mix in remaining ingredients.
• Heat a skillet to medium and add in a scoop of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
• Garnish your pancakes with your favorite toppings! We used banana slices, dark chocolate chips and maple syrup.
• Enjoy!