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!
Author: Julie Clark
3/4cupcreamy peanut butter
1 1/2cupspowdered sugar
2 1/4cupsall-purpose flour
2/3cup+ 2 tablespoons cocoa powder
1/4cupplus 2 tablespoons canola oil
1cupstrongly brewed coffeecooled so that it is not hot
Optional toppings: creamy peanut butterwhipped 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.
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.
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.