This was created by Harper’s BAZAAR Singapore for the SKIPPY® Brand

No more fussing over jars or cleaning up butter knives — everyone’s childhood-favourite peanut butter now comes in a convenient squeeze pouch for instant gratification. SKIPPY® Squeeze Pouch is easy to pack and throw into a bag, making family outings and picnics a walk in the park. The little ones can also join in the food prep fun, thanks to SKIPPY® Squeeze Pouch easy-to-use design.

Whether it’s a stack of piping hot pancakes or a peanut butter and jelly doughnut for a midday snack, there’re countless snack and meal options you can try with SKIPPY® Peanut Butter. Add it on top of your breakfast bar for an extra-satisfying slick of goodness or even squeeze a little into your morning shakes for some nutty sweetness. The possibilities are endless. Try these two recipes, which are tasty, convenient and also make a fun activity for the whole family.

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Peanut Butter Chocolate Chip Pancakes


  • 112 cups wholewheat flour
  • 2 teaspoons baking powder
  • 3⁄4 teaspoon salt
  • 1 large egg, lightly beaten
  • 134 cups almond milk
  • 1⁄4 SKIPPY® Peanut Butter
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1⁄4 cup mini semisweet chocolate chips
  • Chocolate chips for garnish
SKIPPY® Peanut Butter maple syrup
  • 1⁄4 cup SKIPPY® Peanut Butter
  • 1 cup maple syrup


  1. 1. In a large bowl, whisk together the flour, baking powder and salt until combined.
  2. 2. In a medium mixing bowl, whisk together the egg, almond milk, SKIPPY® Peanut Butter, honey and vanilla extract, until combined. Make a well in the flour mixture and pour the egg mixture into the flour mixture, stirring gently until combined. Fold in the chocolate chips.
  3. 3. Prepare griddle for medium heat.
  4. 4. Spoon 1⁄4 cup of the pancake batter onto the lightly greased griddle. Cook pancakes for two to three minutes on each side.
  5. 5. To make the SKIPPY® Peanut Butter maple syrup, place the maple syrup and SKIPPY® Peanut Butter in a microwave safe bowl. Heat in microwave on high for 20 seconds. Whisk until smooth.
  6. 6. Serve the pancakes with the SKIPPY® Peanut Butter maple syrup. Garnish with chocolate chips, if desired.

This recipe is recommended for 4 servings.

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Peanut Butter and Jam Doughnuts


  • 1 cup raspberry jam
  • 12 plain doughnuts
  • 1⁄3 cup SKIPPY® Peanut Butter
  • 212 cups powdered sugar
  • 1⁄3 cup whole milk
  • Chopped chocolate, melted chocolate, warm SKIPPY® Peanut Butter, chopped peanuts and candied sprinkles for garnish


  1. 1. In a small bowl, stir the raspberry jam until smooth. Transfer the mixture to a pastry bag fitted with a piping tip or a squeeze bottle with a long tip. Create holes on both sides of each doughnut and fill with raspberry jam.
  2. 2. In a medium bowl, stir together the SKIPPY® Peanut Butter, powdered sugar and milk until smooth. Add additional milk by the tablespoonful to achieve the desired consistency.
  3. 3. Dip each doughnut in glaze, shaking off any excess. Garnish with toppings if desired.

This recipe is recommended for 12 servings.

SKIPPY® Squeeze Pouch is available at all major grocery stored and online retailers.
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