Chocolate Peanut Butter Pancakes {Buckeye Pancakes} Peanut butter buckeye candy filling is cooked inside these fluffy chocolate pancakes. Drizzle with peanut butter and top with whipped cream and a buckeye candy. A perfect Ohio State party recipe!
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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: 14
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

Calories: 344kcal | Carbohydrates: 45g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 404mg | Potassium: 384mg | Fiber: 2g | Sugar: 25g | Vitamin A: 170IU | Calcium: 116mg | Iron: 2.1mg