Instructions

• Preheat a large skillet or griddle over medium heat.
• In a medium bowl, whisk together 1 cup flour, 2 Tbsp. sugar, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
• In a small bowl, whisk together 1 ¼ cup buttermilk, 1 beaten egg, and ⅓ cup creamy peanut butter until smooth.
• Pour the wet ingredients into the dry ingredients and stir until just combined; the batter should be slightly lumpy. Do not overmix.
• Lightly spray or grease the preheated skillet. Use a ¼-cup measure to portion batter onto the skillet for each pancake. Because the batter is thick, gently spread each mound with the back of a spoon, spatula, or the measuring cup to form a round pancake.
• Immediately sprinkle a few pieces of the ½ cup chopped mini chocolate peanut butter cups onto each uncooked pancake. Use a spoon to cover the candy pieces with a little batter so they adhere.
• Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook the other side until golden and cooked through, about 1–2 minutes more.
• Transfer cooked pancakes to a plate and keep warm while you repeat with the remaining batter; re-spray the skillet as needed between batches.
• Serve the pancakes topped with whipped cream, chocolate syrup, and any remaining chopped peanut butter cups.