Chocolate Peanut Butter Pancakes

5 from 1 vote

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!

Prep Time20

Cook Time20

Total Time40

Course: Breakfast

Cuisine: American

Keyword: buckeye recipe, easy pancake recipe

Servings:

Calories: 345kcal

Author: Julie Clark

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 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. Repeat with the remaining batter.
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 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