Chocolate Peanut Butter Pancakes
User Reviews
5.0
3 reviews
Excellent
Chocolate Peanut Butter Pancakes
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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!
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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.
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 Information
Show Details
Calories
345kcal
(17%)
Carbohydrates
46g
(15%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
37mg
(12%)
Sodium
397mg
(17%)
Potassium
378mg
(11%)
Fiber
3g
(12%)
Sugar
26g
(52%)
Vitamin A
168IU
(3%)
Calcium
119mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 37mg | 12% |
| Sodium | 397mg | 17% |
| Potassium | 378mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 168IU | 3% |
| Calcium | 119mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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