Print

Chocolate Peanut Butter Cup Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Chocolate Peanut Butter Cup Pancakes combine rich chocolate and creamy peanut butter for a delightful breakfast treat, topped with Reese’s Peanut Butter Cups for an extra indulgence.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 tablespoon sugar

2 eggs

2 cups buttermilk

4 tablespoons melted butter

Melted chocolate

Peanut butter

Reese’s Peanut Butter Cups (chopped)

Instructions

  1. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and sugar.
  2. In another bowl, whisk the eggs and then add the buttermilk and melted butter, mixing until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as that can result in dense pancakes.
  4. Preheat a griddle or non-stick skillet over medium heat. Lightly grease with butter or oil.
  5. Pour about 1/4 cup of pancake batter onto the griddle for each pancake. Cook for 2-3 minutes, or until bubbles start to form on the surface. Flip the pancake and cook for another 2-3 minutes, or until golden brown and cooked through.
  6. Once the pancakes are ready, stack them on a plate. Drizzle with melted chocolate and peanut butter, then top with chopped Reese’s Peanut Butter Cups.

Notes

For a vegan option, substitute buttermilk with non-dairy milk and use a flax egg instead of regular eggs.

For a gluten-free option, use a gluten-free flour blend.

For extra crunch, add crushed pretzels or granola to the topping.

You can store leftover pancakes in the fridge for up to 3 days.

To freeze, lay pancakes in a single layer on a baking sheet for 1-2 hours, then store in a freezer-safe bag.

Nutrition