Double Chocolate Peanut Butter Pancakes
Double the chocolate, double the fun! Double chocolate peanut butter pancakes are a rich and satisfying family favorite every time.
Everybody loves chocolate and peanut butter.
I mean, what’s not to love!?
Double chocolate means double the love, and these decadent double chocolate peanut butter pancakes are so delicious, you’ll be making them on repeat.
About these double chocolate peanut butter pancakes
Cocoa powder and chocolate chips means you’ll have a great chocolate pancake base for whatever toppings you can dream up! We love chocolate pancakes and double chocolate pancakes are even better! Chocolate peanut butter pancakes love simple toppings like maple syrup, and they also love to take it up a notch with chocolate syrup, melted peanut butter, sliced bananas, and a sprinkle of chocolate chunks.
Peanut butter is a great way to add protein to your pancakes to keep you full longer, and the use of cocoa powder means you get the great chocolate taste with less overall sugar.
Double chocolate, plenty of peanut butter, and just enough chocolate chips to add texture and crunch means your family will be begging for these pancakes for every meal. Take it from us: go ahead and make a double batch, because they’ll be gone before you know it!
What you need
Bring on the chocolate goodness!
- Dry ingredients: flour, cocoa powder, sugar, baking powder, salt
- Wet ingredients: peanut butter, oil, eggs, milk
- Mini chocolate chips: the mini chips are great in this recipe, but you can use regular chips or chocolate chunks too!
- Optional toppings: chocolate syrup, melted peanut butter, chopped peanuts, additional chocolate chips, or whipped cream
How to make chocolate chocolate chip PB pancakes
In a large bowl, mix together flour, sugar, baking powder, and salt.
In another bowl, 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.
Fold in chocolate chips. 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 the tops of the pancakes bubble a bit and edges look slightly dry, about 2 minutes, flip pancakes and cook until done, about 2 more minutes.
How to make these decadent pancakes your own
- Mix up the chips! Try butterscotch, peanut butter, white chocolate, or your favorite kind of chocolate chips in these pancakes.
- You may be able to add protein powder in place of some or all of the flour. Check your protein powder label to see how to sub the protein for baking.
- To make these pancakes into a double chocolate peanut butter cake you can spread peanut butter between layers of pancakes and top with whipped cream, chocolate sauce, and chocolate chunks.
- Love Chunky Monkey ice cream? We do too! Add sliced bananas and walnuts to your pancakes to hit those Chunky Monkey flavors.
Storage and Reheating Suggestions
Store leftover pancakes covered in the refrigerator for up to 5 days. Reheat in the microwave.
More chocolatey recipes
- Mocha Chocolate Chip Pancakes
- If double chocolate isn’t your thing, check out our Peanut Butter Chocolate Chip Pancakes
- Turtle Pancakes
- S’mores Cereal
- Heart Shaped Pancakes with Chocolate Ganache
- Nutella Pancakes
Get the Recipe: Double Chocolate Peanut Butter Pancakes
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
- ½ cup mini chocolate chips
- Oil or butter for frying (if necessary)
- Optional toppings: chocolate syrup, melted peanut butter, chopped peanuts, additional chocolate chips, or whipped cream
Instructions
- In a large bowl, mix together flour, sugar, baking powder, and salt.
- In another bowl, 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. Fold in chocolate chips. 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 depends on hot your griddle is.
- Serve immediately with chocolate syrup, melted peanut butter, chopped peanuts, more chocolate chips, or whipped cream, if desired.
Notes
- Nutrition information does not include toppings.