The Sampler Recipe

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 2 tsp sugar, 1 tbsp unsweetened cocoa powder, 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk 3 tbsp buttermilk, 3 tbsp milk, 1 large egg, 2 tbsp melted butter, 1 tsp vanilla extract, and 1 tsp red food coloring until smooth.

Finish batter

Pour the wet ingredients into the dry ingredients and gently fold until just combined; small lumps are okay. Do not overmix. If batter is very thick, add up to 1 tbsp milk to reach a pourable pancake batter consistency.

Cook pancakes

Heat a nonstick griddle or skillet over medium heat and brush with a little oil or butter. For each pancake pour about 1/4 cup batter onto the griddle. Cook until bubbles form and edges look set, 2–3 minutes, then flip and cook 1–2 minutes more until cooked through. Make 3–4 small pancakes (about 3–4 inches) to create a stack.

Plate & finish

Stack the red velvet pancakes on the plate. Spoon or pipe 4 tbsp cream cheese frosting between layers or on top. Dust with a little powdered sugar if desired and serve warm.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, and 1 tsp salt.

Combine wet ingredients

Whisk 7 tbsp milk, 1 large egg, 1 tbsp melted butter, and 1 tsp vanilla extract in a separate bowl until combined. Stir in 2 tbsp creamy peanut butter until smoothly incorporated (a few streaks are fine).

Finish batter & add cups

Fold the wet mixture into the dry ingredients until just combined. Let batter rest 2–3 minutes. Heat the griddle over medium and lightly grease. Pour ~1/4 cup batter for each pancake. Immediately press 2–3 halved mini Reese's peanut butter cups onto the top of each uncooked pancake so they embed into the batter.

Cook pancakes

Cook until bubbles form and edges set, 2–3 minutes, then flip carefully and cook 1–2 minutes more until golden and cooked through. The embedded cups will warm and soften.

Plate & finish

Stack the Reese's pancakes and drizzle with 2 tbsp chocolate sauce. Serve warm so the peanut butter is soft and gooey.

Make batter

In a bowl whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, and 1 tsp salt.

Combine wet ingredients

Whisk 7 tbsp milk, 1 large egg, 1 tbsp melted butter, and 1 tsp vanilla extract until smooth. Pour the wet mixture into the dry ingredients and stir until just combined.

Add crushed Oreos & cook

Fold in most of the crushed Oreo pieces (reserve a few for garnish). Heat the griddle over medium and lightly grease. Pour ~1/4 cup batter per pancake; sprinkle a few extra crushed Oreos on the uncooked surface. Cook until bubbles form and edges set, 2–3 minutes, then flip and cook 1–2 minutes more.

Plate & finish

Stack the Oreo pancakes. Top with 4 tbsp whipped cream and garnish with 2 Oreo halves and the reserved cookie crumbs. Dust with powdered sugar if desired and serve immediately.

Make the three pancake varieties one after another, wiping the griddle between batches if flavors might transfer (especially after the Reese's pancakes). Assemble 2–3 small pancakes per variety to create a sampler plate with one red velvet stack, one Reese's stack, and one Oreo stack. Total suggested plating: 3 stacks (3 pancakes each stack) or adjust to preference.