Chocolate & Peanut Butter Pancakes Recipe

Prepare dry ingredients

In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk the buttermilk, egg, melted butter, and vanilla until smooth.

Make batter

Pour the wet ingredients into the dry ingredients and gently fold until just combined. The batter should be slightly lumpy—do not overmix or pancakes will be tough.

Add chips

Fold in the peanut butter chips and semisweet chocolate chips gently, distributing them evenly through the batter.

Rest batter (optional)

Let the batter rest 5–10 minutes at room temperature to allow leaveners to activate and chips to settle slightly.

Heat a nonstick skillet or griddle over medium heat until hot. Brush a thin film of oil or melt a small amount of butter. Reduce heat to medium-low (pancakes cook best with moderate heat).

For each pancake, pour roughly 1/4 cup batter onto the griddle (use a 1/4-cup measure for uniform size). Cook until bubbles form on the surface and edges look set, about 2–3 minutes.

Flip carefully and cook the second side until golden brown and cooked through, another 1.5–2 minutes. Adjust heat as needed to prevent over-browning.

Keep cooked pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.

Place the peanut butter and milk in a small microwave-safe bowl or small saucepan. Warm gently and whisk until smooth and pourable. If too thick, add more milk, 1 teaspoon at a time, until desired consistency is reached.

If using, add powdered sugar to sweeten and a pinch of salt to balance. Taste and adjust.

Place the chocolate chips and heavy cream in a small microwave-safe bowl. Microwave in 20–30 second intervals, stirring between, until chips are melted and mixture is glossy and smooth (about 45–60 seconds total).

Stir in corn syrup if using for added shine. Keep warm; if it thickens, gently rewarm and stir in a teaspoon of cream to loosen.

Stack 2–3 pancakes per serving on plates. Drizzle warm peanut butter sauce and chocolate sauce over the top in desired amounts.

Top with a generous dollop of whipped cream. Sprinkle extra peanut butter chips, extra chocolate chips, and chopped roasted peanuts over the whipped cream for texture and visual appeal.

Serve immediately while sauces are warm and pancakes are fresh.