Peanut Butter Cup Pancakes Recipe

Name: Peanut Butter Cup Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11/2 cups all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1 large egg, beaten; 11/3 cups buttermilk; 1/4 cup butter, melted; 2 tablespoons creamy peanut butter; 1/2 cup mini Reese's, each one cut in half, plus extra for garnish; butter for cooking pancakes

Servings: persons

11/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg, beaten
11/3 cups buttermilk
1/4 cup butter, melted
2 tablespoons creamy peanut butter
1/2 cup mini Reese's, each one cut in half, plus extra for garnish
butter for cooking pancakes

1
Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl.
2
In another bowl, whisk together egg, buttermilk, melted butter, and peanut butter. Don't worry too much about getting the peanut butter mixed in. It tastes fine to have streaks of it running through the batter. Add to dry ingredients and stir just until the flour gets incorporated into the wet ingredients. Stir in mini Reese's. Set aside and make the peanut butter whipped cream.
3
Heat a large skillet or griddle over medium heat. Coat pan with butter and pour batter onto pan, using about 1/3 cup batter per pancake. Once bottom is lightly browned, flip over. Turn heat down if pancakes get too brown. Cook on second side until set in middle. You may want to turn heat down to medium-low once you flip them.
4
To serve, top each stack of pancakes with peanut butter whipped cream and chocolate sauce.

2304

kcal

Calories

188

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 11/2 cups all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 3/4 teaspoon baking soda, and more.

Yes, Peanut Butter Cup Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Cup Pancakes

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