Chocolate and peanut butter are a match made in heaven, and these healthy chocolate peanut butter pancakes are just divine.

Stack of chocolate peanut butter pancakes with drippy toppings.

Chocolate and peanut butter are a perfect combination in these scrumptious pancakes. Made with rich cocoa and creamy (or crunchy!) peanut butter, chocolate peanut butter pancakes are the best way to get your chocolate fix without all the sugar. This recipe uses cocoa powder and only two tablespoons of sugar, so it’s a chocolate treat you’ll feel good about sharing with your family.

About these chocolate peanut butter pancakes

Chocolate and peanut butter don’t require much of an introduction. The pairing is timeless, and for good reason! Melted peanut butter swirled through chocolate cake is about as good as it gets.

These chocolate peanut butter pancakes are simple to make and use peanut butter to achieve a thick, creamy batter that bakes up fluffy and rich.

For the ultimate chocolate peanut butter experience, add melted peanut butter and a few chocolate chips over the top of your pancakes, or some chocolate syrup. You’ll achieve a bit of texture from the chocolate chips and you’ll enhance the peanut butter flavor. 

For a real treat, use your favorite candy bar combinations! Try topping your pancakes with chopped peanuts and caramel sauce for a Snickers vibe (paired with an iced caramel coffee!), or go with M&Ms and chocolate sauce for peanut butter M&M pancakes. This recipe should be on your short list of go-to breakfast recipes because it’s versatile and delicious!

Stack of pancakes oozing with chocolate syrup and melty peanut butter.

What you need

This recipe combines common baking ingredients meaning you can probably whip up a batch right now!

  • Dry ingredients: Flour, cocoa powder, sugar, baking powder, salt 
  • Wet ingredients: Peanut butter, vegetable or canola oil, eggs, milk, oil for frying (if necessary)
  • Optional toppings: Chocolate syrup, melted peanut butter, chopped peanuts, or whipped cream
Overhead view of ingredients needed for recipe.

How to make them

In a large bowl, mix together flour, cocoa powder, sugar, baking powder, and salt. 

Dry ingredients in clear glass mixing bowl.

In small bowl or large measuring cup, combine peanut butter, oil, and eggs. Whisk, or beat with fork, until ingredients are well-blended, about 1 minute. Add milk and blend slightly.

Wet ingredients in clear glass mixing bowl.

Add wet ingredients to the bowl with dry ingredients, and mix just until combined. It’s okay if a few lumps remain. Allow batter to rest 10 minutes.

Chocolate peanut butter pancake batter in a clear glass mixing bowl.

Heat griddle to medium heat. If your griddle or pan isn’t non-stick, add a teaspoon of oil or butter to the pan. Pour batter by ¼ cupfuls onto the griddle. When tops of pancakes bubble a bit and edges look slightly dry, about 2 minutes, flip pancakes.

Halfway cooked chocolate pancake in a small black skillet.

Continue to cook until done, about 2 more minutes.

Cooked chocolate pancake in a small black skillet.

Tip! Want to drizzle with peanut butter like in the pictures? Warm it up in the microwave for 30-40 seconds or until it’s pourable.

How to make them your own

  • You can use whole wheat flour in place of all-purpose flour to make these pancakes even more healthy, similar to our whole wheat chocolate pancakes or whole wheat double chocolate pancakes.
  • The recipe calls for 2 tablespoons of sugar, but you can reduce the sugar if you plan on using a sugary topping
  • Classic candy bar combinations include: chopped peanuts and chocolate sauce (M&Ms); caramel sauce, chopped peanuts, and chocolate sauce (Snickers); melted peanut butter with a little confectioners sugar whipped through it and chocolate sauce (Reese’s PB Cups).
  • If you like a little crunch in your pancakes, you can sprinkle chopped peanuts and chocolate chips onto the pancakes while they’re cooking (before you flip them) or use crunchy peanut butter.
  • You can use other nut butters that you have too, like almond butter. No nut butter on hand? It’s easy to make in a food processor! There are so many great recipes online, but the basics include roasted nuts, salt, oil, and sugar. You can set your nut butter to process while you get your pancake batter going.
Pancakes cut to show texture and peanut butter and chocolate drizzled on.

Storage Suggestions

Store leftover pancakes (without toppings) covered in the refrigerator for up to 5 days.

Reheating Tips

Reheat in the microwave in 30 second intervals until warmed through, in the toaster oven, or on a griddle over medium-low heat until reheated.

Fork sticking out of a stack of chocolate pancakes with peanut butter.

More recipes for chocolate lovers

Stack of chocolate peanut butter pancakes with drippy toppings.

Get the Recipe: Chocolate Peanut Butter Pancakes

Chocolate and peanut butter are a match made in heaven, and these healthy chocolate peanut butter pancakes are just divine.
5 from 1 vote

Ingredients

  • 1 1/4 cups all-purpose flour
  • ½ cup cocoa powder
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup peanut butter
  • 1 tablespoon vegetable or canola oil
  • 2 large eggs
  • 1 ¼ cups milk
  • Oil or butter for frying if necessary
  • Optional toppings: chocolate syrup melted peanut butter, chopped peanuts, or whipped cream

Instructions

  • In a large bowl, mix together flour, cocoa powder, sugar, baking powder, and salt.
  • In small bowl or large measuring cup, combine peanut butter, oil, and eggs. Whisk, or beat with fork, until ingredients are well-blended, about 1 minute. Add milk and blend slightly.
  • Add wet ingredients to the bowl with dry ingredients, and mix just until combined. It’s okay if a few lumps remain. Allow batter to rest 10 minutes.
  • Heat griddle to medium heat. If your griddle or pan isn’t non-stick, add a teaspoon of oil or butter to the pan.
  • Pour batter by ¼ cupfuls onto the griddle. When tops of pancakes bubble a bit and edges look slightly dry, about 2 minutes, flip pancakes and cook until done, about 2 more minutes.
  • Length of cooking time will depend on how hot your griddle is.
  • Serve immediately with chocolate syrup, melted peanut butter, chopped peanuts, or whipped cream, if desired.

Notes

  • Nutritional information does not include toppings.
  • Recipe makes about 14 pancakes but can easily be doubled.
  • Store leftover pancakes (without toppings) covered in the refrigerator for up to 5 days.
  • Reheat in the microwave in 30 second intervals until warmed through, in the toaster oven, or on a griddle over medium-low heat until reheated.
Serving: 3.5pancakes, Calories: 427kcal, Carbohydrates: 51g, Protein: 17g, Fat: 21g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 89mg, Sodium: 629mg, Potassium: 477mg, Fiber: 6g, Sugar: 12g, Vitamin A: 242IU, Calcium: 304mg, Iron: 4mg