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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.
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)
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.