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Peanut Butter Cup Pancakes

Indulge in these fluffy Peanut Butter Cup Pancakes filled with melty chocolate goodness!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

For the Pancakes:

  • 1 cup all-purpose flour the base for fluffy texture
  • 2 tablespoons sugar to add sweetness
  • 1 teaspoon baking powder for perfect rise
  • 1/2 teaspoon baking soda helps make pancakes light
  • 1/2 teaspoon salt enhances flavors
  • 1 cup buttermilk adds moisture and tang
  • 1 large egg beaten
  • 1/2 cup creamy peanut butter for rich flavor
  • 1/2 cup mini chocolate peanut butter cups chopped
  • to taste chocolate syrup for drizzling
  • to taste whipped cream for topping

Instructions

Instructions:

  • Step 1: Combine Dry Ingredients - In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Step 2: Mix Wet Ingredients - In another bowl, combine the buttermilk, beaten egg, and creamy peanut butter. Mix until smooth.
  • Step 3: Combine Wet and Dry Mixtures - Pour the wet ingredients into the dry mixture. Stir gently until just combined.
  • Step 4: Fold in Chocolate Peanut Butter Cups - Gently fold in the chopped mini chocolate peanut butter cups.
  • Step 5: Preheat the Skillet - Heat a non-stick skillet or griddle over medium heat and lightly grease it.
  • Step 6: Cook the Pancakes - Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, then flip and cook until golden brown.
  • Step 7: Serve and Enjoy - Stack your pancakes high, drizzle with chocolate syrup, and top with whipped cream.

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring cups and spoons
  • Non-stick Skillet or Griddle
  • Spatula

Notes

  • Don't rush the cooking process for the best texture.
  • Leftover batter can be stored in the fridge for up to 24 hours.
  • Add toppings like sliced bananas or nuts for extra flavor.