Reese's 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.

Mix wet ingredients

In a separate medium bowl whisk the milk, egg, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and gently fold with a spatula or whisk until just combined. A few small lumps are okay; do not overmix. The batter should be thick but pourable. If too thick, add up to 2 tablespoons of additional milk.

Let the batter rest for 5 minutes while you heat the griddle or skillet. Resting hydrates the flour and yields fluffier pancakes.

Heat a nonstick skillet or griddle over medium heat (about 350°F / 175°C). Brush the surface lightly with butter or neutral oil to prevent sticking.

Using a 1/4-cup measure, pour batter onto the hot surface leaving space between pancakes. Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes.

Sprinkle a few mini semisweet chocolate chips (about 1 teaspoon worth) and a small dollop (about 1/2 teaspoon) of creamy peanut butter onto each pancake while the top is still wet so they embed into the pancake. This creates the Reese's pockets.

Carefully flip the pancakes and cook until the second side is golden and cooked through, about 1 to 2 minutes. Repeat with remaining batter, adding more butter/oil to the pan as needed.

Stack pancakes on plates. For each stack (3-4 pancakes) spread a thin layer of creamy peanut butter between layers if you want extra peanut butter flavor.

Scatter remaining mini chocolate chips over the top of the stack.

Drizzle chocolate syrup generously over the pancakes. If desired, dust with powdered sugar for presentation.

Serve immediately while warm so the peanut butter is gooey and the chocolate chips are slightly melted.