Dessert

Peanut Butter Cup Pancakes Recipe

ByAiden Wells December 1, 2025December 1, 2025

Introduction

These Peanut Butter Cup Pancakes bring together the classic flavors of peanut butter and chocolate into a delicious morning treat. Soft, fluffy pancakes are studded with mini peanut butter cups, making every bite a delightful surprise. Perfect for a special weekend breakfast or brunch.

A stack of five golden brown pancakes sits on a white scalloped-edged plate placed on a white marbled surface. Each pancake is fluffy with slightly crisp edges, layered neatly one on top of the other. On top of the stack is a generous dollop of white whipped cream, which is partly melted and soft. Rich dark chocolate syrup is drizzled thickly over the whipped cream and pancakes, running down the sides and pooling slightly on the plate. Small chunks of chocolate and peanut butter cups are scattered over the whipped cream and syrup. In the background, slightly blurred silver forks rest beside the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup flour
2 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 cup buttermilk
1 large egg (beaten)
1/3 cup creamy peanut butter
1/2 cup mini chocolate peanut butter cups (chopped into small pieces)
Chocolate syrup (for serving)
Whipped cream (for serving)

Instructions

Step 1: Heat a large skillet or griddle over medium heat.
Step 2: In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
Step 3: In a small bowl, mix together the buttermilk, egg, and peanut butter.
Step 4: Stir the wet ingredients into the dry ingredients until combined, but still slightly lumpy.
Step 5: Spray your cooking surface with non-stick cooking spray and place ¼ cup of the pancake batter in the pan.
Step 6: The batter is very thick and will need spreading a bit with the back of a spoon, spatula, or your ¼ cup measure.
Step 7: Sprinkle immediately with a few pieces of chopped peanut butter cups. Use a spoon to spread a bit of the batter over the candy pieces. Cook for 3 minutes per side or until cooked through. Repeat with remaining pancakes.
Step 8: Top with whipped cream, chocolate syrup, and more candy pieces before serving.

Tips & Variations

For a nut-free version, substitute the peanut butter cups with chocolate chips and use sunflower seed butter instead of peanut butter.
Make sure not to overmix the batter to keep pancakes fluffy and tender.
Serve immediately for the best texture, as the candy pieces melt slightly and create delightful pockets of flavor.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat or in the microwave for 30 seconds until heated through. Adding toppings fresh after reheating works best.

How to Serve

A tall stack of seven light brown pancakes with slightly uneven edges sits on a white plate. The pancakes have visible chocolate chips inside. On top of the stack is a white whipped cream dollop covered with thick, dark chocolate syrup that drips down the sides of the pancakes. Small pieces of chopped peanut butter cups are scattered on the whipped cream and pancakes. The plate is placed on a subtle white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.

How do I prevent the peanut butter from clumping in the batter?

Mix the peanut butter with the wet ingredients until smooth before combining with the dry ingredients. This helps create an even texture in the batter.