There are two paths you can take when you wake up in the morning. One way is the way I usually go, and no matter how hard I try I cannot stop. The other way is for the die-hard, extremely dedicated fitness person. You could either wake up and drink a veggie smoothie or wake up and indulge in chocolate heaven.
The thing is, if you choose the unhealthy way you gotta go big or go home. You can’t just eat a measly handful of chocolate chips or a leftover brownie. If you’re going to do this unhealthy, (probably sinful) thing, you’re going to need to do it right. Which in my book is this way:
Take in what you just saw. Don’t just skip over the picture! This is your future breakfast. Don’t even try to deny it, you know you want these peanut butter pancakes.
Are they even pancakes? What do you call chocolate cake, cooked on a skillet and filled with buckeye dough?
You could call them…your new best friend!
Okay, I have to vent a little bit here. When we first had the idea of making peanut butter filled chocolate peanut butter pancakes, we didn’t realize what we were getting into. Well, I didn’t know what I was getting into. I think mom had a better idea than me, though, on how long it was going to take to get this chocolate peanut butter pancakes recipe right. Not only did we have to adapt our favorite pancake recipe into a chocolate pancake, but then we had to develop the technique to stuff these pancakes with peanut butter.
In all, I’d say 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.
I kept thinking during the whole tiring process, “What if we got hugely famous off of these?”
We probably won’t, but I like to be hopeful. 😉
Okay, so even though up there I sounded like these pancakes were a pain to make, they’re really not. Well, not anymore. They weren’t always this beautiful. 😉 If you follow the recipe right, your pancakes will turn out beautifully and taste even better.
Here are some simple steps to making your peanut butter pancakes look as good as they taste:
~ 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.
~ Scoop about 1/4 cup of chocolate pancake batter onto a griddle that you’ve heated to 325 degrees. 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.
After making these pancakes, you’ll be full, but also feeling like a peanut butter pancake pro!!
Now that you’ve joined the unhealthy breakfast club, it’s time to put all thoughts behind. At least for one morning. Fight for it, friends! Healthy isn’t for every day. 🙂
Peanut butter buckeye candy filling is cooked inside these fluffy chocolate peanut butter pancakes. Drizzle with peanut butter, whipped cream and a buckeye.
- 3/4 cup creamy peanut butter
- 1/4 cup (1/2 stick) butter, softened
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1 1/2 cups powdered sugar
- 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 eggs
- 1 teaspoon vanilla
- 1 cup strongly brewed coffee, cooled so that it is not hot
- 1 cup whole milk
- Optional toppings: creamy peanut butter, whipped cream and buckeye candies
- 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.
- Heat a griddle to about 325 degrees. Spray with cooking spray.
- Scoop 1/4 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.
- Pancake Toppings:
- Warm 1/2 cup creamy peanut butter in the microwave until it is drizzling consistency. Drizzle over the pancakes, then top with whipped cream and a buckeye.
Cookie Dough Buckeyes