Show Stopper Pancakes Recipe

Mix dry ingredients

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

Combine wet ingredients

In a separate medium bowl whisk together the buttermilk, whole milk, eggs, melted butter, creamy peanut butter, and vanilla extract until smooth and slightly frothy. Make sure the peanut butter is well incorporated; warm it slightly if needed to help blending.

Make batter

Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined; a few small lumps are fine. Fold in the semi-sweet chocolate chips evenly. Do not overmix to keep pancakes tender. Let the batter rest 5 minutes while you preheat the skillet.

Heat a heavy skillet or nonstick griddle over medium heat until hot (about 3–5 minutes). Brush or swirl with a little unsalted butter and, if desired, a teaspoon of neutral oil to prevent burning.

For each pancake, pour about 1/3 cup batter onto the skillet, spacing them so they have room to spread. Cook until bubbles form on the surface and edges begin to set, about 2–3 minutes.

Flip gently with a spatula and cook the second side until golden brown and cooked through, about 1–2 minutes more. Transfer finished pancakes to a warm plate and keep loosely covered in a low oven (about 200°F / 95°C) while you cook the rest.

Make whipped cream: Chill a mixing bowl and whisk (or beaters) in the freezer for 5–10 minutes. Pour the heavy whipping cream into the chilled bowl, add the powdered sugar and 1/2 teaspoon vanilla extract, then whip to soft peaks. Do not overbeat; you want billowy cream that holds shape.

Slice the bananas on a diagonal into 1/4" (6 mm) thick slices. If you prefer warm banana slices, briefly sauté them in a small skillet with 1 tablespoon butter and 1 teaspoon brown sugar for 1–2 minutes per side until caramelized; otherwise use fresh slices.

Stack 3 pancakes per serving on plates. Between layers you can add a light smear (about 1 teaspoon) of extra peanut butter if desired for more peanut-butter flavor.

Top each stack with sliced bananas (arrange evenly), a generous dollop or swirl of whipped cream, then drizzle caramel sauce and chocolate sauce over the top. Use about 1–2 tablespoons caramel and 1–2 tablespoons chocolate sauce per stack, adjusting to taste.

Optional finishing touch: sprinkle a very small pinch (about 1/8–1/4 tsp) of sea salt flakes over the sauces to brighten flavors.

Serve immediately while pancakes and any warmed bananas are still warm.