Chocolate-Peanut Butter Pancakes
- Prep 20 min
- Total 30 min
- Servings 7
Everyone’s favourite combo, chocolate and peanut butter, in a pancake perfect for an indulgent weekend breakfast.
1Heat nonstick griddle or skillet over medium-high heat (375°F); brush lightly with vegetable oil, if necessary. In medium bowl, beat Bisquick™ mix, milk, 1/2 cup of the peanut butter, the eggs and sugar with whisk. If batter seems too thick, add an additional 1 to 2 tablespoons milk.
2For each pancake, pour 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until edges begin to dry and bubbles form on top. Turn; cook other side until golden brown.
3In small microwavable bowl, microwave remaining 1/4 cup peanut butter uncovered on High 20 to 30 seconds or until drizzling consistency. Top 2 pancakes with 4 peanut butter cup halves, slightly less than 1 tablespoon chopped dry-roasted peanuts, and drizzle with 2 teaspoons melted peanut butter and 1 tablespoon chocolate syrup.
- Do you want more chocolate? Stir 1/4 cup miniature chocolate chips into pancake batter.
- Regular size Reese’s™ peanut butter cups will also work for this recipe. Cut each cup into pieces, and top pancakes. You will need two full-size candy bars.
Serving Size: 7 servings (2 pancakes each with toppings)
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbs
- Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.