Reese’s Chocolate & Peanut Butter Pancake Shake Recipe

Prep rim

Warm 2 tablespoons creamy peanut butter briefly (10–15 seconds) so it becomes brushable. Using a spoon or offset spatula, spread a thin ring of warmed peanut butter around the inside upper rim of a tall milkshake glass.

Drizzle chocolate syrup inside the glass in a spiral while slowly turning the glass so syrup streaks down the interior. Use about 2–3 tablespoons and reserve some for topping.

Press mini pancake pieces and halved mini Reese's cups onto the peanut butter rim so they adhere. Sprinkle crushed peanuts or sprinkles over the rim if using. Place the glass in the refrigerator for 5 minutes to set while you make the shake and pancakes.

Make batter: In a medium bowl whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1 tsp granulated sugar, and 1/4 tsp salt. In a separate bowl whisk 3/4 cup milk, 1 egg, and 1 tbsp melted butter. Pour wet into dry and stir just until combined; small lumps are fine.

Heat a nonstick skillet over medium-low and brush with 1 tsp butter. Spoon batter by tablespoonfuls to make 1.5–2 inch mini pancakes. Cook 1–1.5 minutes until bubbles form, flip, and cook 30–45 seconds until golden. Repeat to make about 12–16 mini pancakes. Keep warm on a baking sheet in a low 200°F oven or cool and refrigerate for topping.

If you want smaller pieces for rim adhesion, tear 2–3 mini pancakes into pieces and reserve the rest for stacking on top of the shake.

Combine shake ingredients: In a blender add 3 cups vanilla ice cream, 1 cup whole milk, 1 cup creamy peanut butter, 2 tablespoons unsweetened cocoa powder, 2 tablespoons chocolate syrup, 1 teaspoon vanilla extract, and 1 teaspoon granulated sugar (optional). Add 1 cup ice if you prefer a thicker, colder texture.

Blend on medium-high until smooth and thick, about 20–30 seconds. Stop and scrape down the sides once to ensure peanut butter is fully incorporated. Taste and adjust sweetness or chocolate: add another teaspoon sugar or a tablespoon chocolate syrup if desired, then pulse to combine.

Check consistency: the shake should be pourable but thick enough to hold toppings. If too thin, add a few more tablespoons of ice cream and pulse; if too thick, add 1–2 tablespoons milk and blend briefly.

Pour the prepared shake into the chilled, chocolate-streaked, peanut butter–rimmed glass, filling to about ¾–7/8 full to leave room for toppings.

Warm 3 tablespoons chocolate sauce and 3 tablespoons peanut butter sauce (or thin warm peanut butter with a splash of milk) so they are fluid but not hot. Place sauces in squeeze bottles or small spoons for controlled drizzling.

Top the shake with a cluster of mini pancakes (3–4), halved mini Reese's peanut butter cups, and any remaining mini pancake pieces used earlier. Drizzle generously with both warm chocolate and peanut butter sauces (about 1–2 tablespoons of each) over the pancakes and cups.

Finish: add one or two extra drizzles of chocolate syrup inside the glass for presentation, stick a straw and long spoon into the shake, and serve immediately.