Truly decadent Peanut Butter Cup Pancakes topped with peanut butter flavored whipped cream and homemade chocolate sauce. More like dessert than breakfast.
Keyword pancakes, peanut butter
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Author Christin Mahrlig
1 1/2cupsall-purpose flour
2tablespoonscreamy peanut butter
1/2cupmini Reese's,each one cut in half, plus extra for garnish
butter for cooking pancakes
Peanut Butter Whipped Cream
1 1/2tablespoonscreamy peanut butter
Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl.
In another bowl, whisk together egg, buttermilk, melted butter, and peanut butter. Don't worry too much about getting the peanut butter mixed in. It tastes fine to have streaks of it running through the batter. Add to dry ingredients and stir just until the flour gets incorporated into the wet ingredients. Stir in mini Reese's. Set aside and make the peanut butter whipped cream.
In a mixing bowl (preferably one that has been chilled in the refrigerator) beat heavy cream until soft peaks begin to form. Slowly add confectioners' sugar. Once cream starts to get thick, mix in peanut butter and vanilla extract. Refrigerate until needed.
Heat a large skillet or griddle over medium heat. Coat pan with butter and pour batter onto pan, using about 1/3 cup batter per pancake. Once bottom is lightly browned, flip over. Turn heat down if pancakes get too brown. Cook on second side until set in middle. You may want to turn heat down to medium-low once you flip them.
For chocolate sauce, place chocolate chips in a small bowl and bring cream to a simmer in a small saucepan. Pour cream over chocolate chips. Wait about 15 seconds and stir until smooth.
To serve, top each stack of pancakes with peanut butter whipped cream and chocolate sauce.
Recipe serves 3 hungry people.
This recipe originally appeared on spicysouthernkitchen.com