Julie Clark
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Chocolate Peanut Butter Pancakes
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Peanut butter filling is cooked inside these fluffy chocolate peanut butter pancakes. Drizzle with peanut butter and top with whipped cream and a buckeye candy. A perfect Ohio State party recipe!
We’re a pancake family. For years, we’ve woken up on lazy Saturday mornings and fixed a fat stack of homemade pancakes.
Sometimes they are healthier oatmeal pancakes or whole wheat sourdough pancakes, but sometimes you gotta go big or go home with chocolate peanut butter pancakes.
Chocolate pancakes stuffed with homemade buckeye peanut butter filling, then drizzled with melted peanut butter and topped with whipped cream. It doesn’t get much better than this.
Developing the recipe.
The first step was to adapt our favorite pancake recipe into a chocolate pancake by adding cocoa powder. And then I moved on to develop the technique to stuff these pancakes with peanut butter.
We made at least 8 or 9 batches of chocolate pancakes in the span of 18 hours. By the end of all that pancake flipping, our tummies were sick of peanut butter and chocolate, the kitchen was a gigantic mess, and there were stacks of pancakes covering our table.
Making a delicious recipe like this is not easy, but we knew that it needed to be perfect before the world could see. Perfect for you. So we didn’t stop until we had it right. We made the mess so you didn’t have to!
Here’s how to make them.
How to Make Chocolate Peanut Butter Pancakes
Plan ahead! The peanut butter discs need to freeze for 1 hour. You can make them the night before too to make this a much faster Saturday morning breakfast.
- Make the peanut butter filling. The peanut butter filling these pancakes is buckeye dough. Roll 1- 1/2″ balls of dough and press them thin, into discs about 3-4″ in diameter. You should get about 14 peanut butter discs. Freeze these discs for about an hour so they don’t melt when you cook them into the pancakes.
- Make the pancakes. In a large mixing bowl, combine the flour, cocoa powder, sugars, baking powder and salt. Whisk until well combined. Add the oil, eggs, vanilla, coffee and milk. Use a whisk to blend just until combined. Do not overmix.
- Cook the pancakes. Pour about ¼ cup of chocolate pancake batter onto a griddle pan or cast iron skillet that you’ve heated to 325ºF. Place a frozen peanut butter disc immediately onto the pancake as it cooks. The peanut butter disc should be just a bit smaller than your pancake.
- Spoon a bit more batter over the disc so that the peanut butter is completely covered in pancake batter. Allow the pancakes to cook until the edges get bubbly, then flip them and cook for an additional 1-2 minutes.
- Melt the peanut butter and drizzle it over the top for even more peanut butter flavor. Then add whipped cream and a homemade buckeye candy.
After making these pancakes, you’ll be full, but also feeling like a peanut butter pancake pro!!
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Chocolate Peanut Butter Pancakes
Peanut butter filling is cooked inside these fluffy chocolate peanut butter pancakes. Drizzle with peanut butter and top with whipped cream and a buckeye candy. A perfect Ohio State party recipe!
Servings 14
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Ingredients
For the peanut butter filling:
- 3/4 cup creamy peanut butter
- 1/4 cup salted butter at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups powdered sugar
For the pancakes:
- 2 1/4 cups all-purpose flour
- 2/3 cup + 2 tablespoons cocoa powder
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 1/4 cup plus 2 tablespoons canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup strongly brewed coffee cooled
- 1 cup whole milk
Optional Toppings
- creamy peanut butter
- whipped cream
- buckeye candies
Instructions
- Plan ahead! The peanut butter discs need to freeze for 1 hour. You can make them the night before too to make this a much faster Saturday morning breakfast.
- In a medium-sized bowl, cream together the peanut butter and butter. Add the vanilla and salt. Mix well.
- Slowly add the powdered sugar, mixing until all of the powdered sugar is combined into the peanut butter.
- Roll the peanut butter mixture into 14 balls.
- Line a cookie sheet with wax paper. Gently press each ball to flatten it into a disc that is about 3-4" in diameter. Freeze the peanut butter discs for 1 hour. Keep the discs in the freezer until they are ready to go in the pancakes.
- In a mixing bowl, combine the flour, cocoa powder, sugars, baking powder and salt. Whisk until well combined.
- Add the oil, eggs, vanilla, coffee and milk. Use a whisk to mix just until combined. Do not overmix.
- Heat a griddle to about 325ºF. Spray with cooking spray.
- Scoop ¼ cup pancake batter onto the hot griddle. Immediately place a frozen peanut butter disc on top of the pancake. Spoon a few additional tablespoons of batter over the peanut butter to cover the disc completely.
- Allow the pancake to cook until the edges start to bubble. Flip the pancake and cook for an additional 1-2 minutes or until cooked through. Repeat with the remaining batter.
- Warm ½ cup creamy peanut butter in the microwave until it is drizzling consistency. Drizzle over the pancakes, then top with whipped cream and a buckeye.
Video
Notes
The calories shown are based on the recipe making 14 pancakes, with 1 serving being 1 pancake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
Nutrition
Calories: 345kcal | Carbohydrates: 46g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 397mg | Potassium: 378mg | Fiber: 3g | Sugar: 26g | Vitamin A: 168IU | Calcium: 119mg | Iron: 2mg
Peanut Butter Buckeye Cheesecake is looking appealing and tasty. This making procedure is difficult but it’s tasty and very nice. It’s enjoyed for me.