Make the Pancakes:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In second bowl, whisk the milk, peanut butter, egg, oil, and vanilla until blended. Add to the dry ingredients, and whisk until mostly combined (it’s okay if you have a few small lumps - you just don’t want any giant chunks of flour).
3. To cook, heat a lightly-oiled griddle over medium heat. Pour in a ladleful of batter, then sprinkle with a few chocolate chips (if using). Cook until the sides begin to set and the bottom is golden-brown, about 2 minutes, then flip over and cook for another 2-3 minutes or until both sides are golden-brown and the middle is cooked through. Repeat until you've used up all the batter. (Depending on the size of your ladle, you should get roughly 8 pancakes.)

Make the Syrup:

1. While the pancakes are cooking, scoop 1/4 cup peanut butter into a small microwave-safe bowl and microwave on High for 20-30 seconds, or until you have a pourable consistency. Add the maple syrup, and whisk until smooth. Drizzle onto the pancakes before serving.