Chocolate Peanut Butter Pancakes Recipe

5 from 1 vote

Chocolate Peanut Butter Pancakes Recipe

Peanut butter buckeye candy 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!

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Breakfast

Cuisine: American

Servings:

Calories: 344kcal

Author: Julie Clark

Ingredients

3/4 cup creamy peanut butter
1/4 cup butter, softened
1/2 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups powdered sugar

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
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

Instructions

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.

Video

Notes

The calories shown are based on the recipe making 12 pancakes, with 1 serving being 1 pancake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition