Reese’s Peanut Butter Cup Pancakes
These Reese’s peanut butter cup pancakes have everything you love about the classic candy, all in the form of a fluffy pancake! Mini Reese’s cups are baked into peanut butter pancakes, then topped with melted peanut butter for the perfect finishing touch.
You might think we’re a little nuts for peanut butter around here. (Ha ha, get it? Nuts?) We’ve got peanut butter pancakes, chocolate peanut butter pancakes, peanut butter chocolate chip pancakes, and peanut butter banana pancakes, and now we have these Reese’s peanut butter cup pancakes!
If you sneak Reese’s cups from your kids’ Halloween candy or can’t resist picking up a package of Reese’s cups when you’re checking out at the grocery store, these pancakes need to be at the top of your to-make list. Out of all of our PB pancake recipes, these are definitely the most decadent!
About this peanut butter cup pancake recipe
These peanut butter cup pancakes are loaded with peanut butter flavor—and also with peanut butter cups! The mini peanut butter cups get warm and melty on the griddle, so practically every bite of pancake is oozing with chocolate and peanut butter. (See? Told ya they’re decadent!)
The pancakes themselves have peanut butter mixed into the batter, and then they’re topped with peanut butter too, so we’re basically tripling up on the peanut butter goodness in this recipe. If you love Reese’s, these are for you, friend!
What you need
- For the batter: Mini Reese’s cups, smooth peanut butter, eggs, milk, vanilla extract, all-purpose flour, baking powder, salt
- For the peanut sauce: Smooth peanut butter
A note about the peanut butter: While natural peanut butter is fantastic, it’s not great for baking or pancake making. It can have different consistencies from one brand to the next, or even at the top of the jar vs. the bottom. This can change the results of a recipe, so be sure to grab a jar of regular, old-fashioned, no-need-to-stir peanut butter for this recipe.
How to make them
Prepare. Preheat an electric griddle to 375°F or set a non-stick frying pan over medium-low heat. Cut the mini Reese’s cups into quarters; place them in the freezer while you prepare the rest of the batter.
Make the batter. Whisk the melted peanut butter and eggs in a large bowl until the mixture is smooth.
Then, whisk in the milk and vanilla.
Tip: You may need to use a spatula to scrape some peanut butter and egg mixture from the side of the bowl when adding the milk and vanilla.
Next, whisk in the flour, baking powder, and salt.
Fold in the Reese’s cups. Let the batter rest for 5 minutes.
Cook the pancakes. Drop spoonfuls of batter onto the preheated griddle or pan. Gently spread the batter with the back of a spoon, being careful not to deflate any air bubbles. Cook for 3 1/2 to 4 minutes on the first side, then flip and cook for 2 to 3 minutes more, or until both sides are golden brown.
Make the peanut butter sauce. Melt the peanut butter in a microwave-safe bowl and drizzle it onto the pancakes before serving.
Yes, you can! Just cut them into small pieces before freezing. Another option is Reese’s baking cups; you can use these without cutting them first, but you should still freeze them.
Yes, Reese’s peanut butter is actual peanut butter! But it’s not just peanut butter–there’s a lot of sugar in there too, which is why the filling is sweeter than the peanut butter you get from a jar.
How to make these peanut butter cup pancakes your own
These peanut butter cup pancakes are delicious as-is, but here are some ideas to take them to the next level!
- Add Reese’s pieces. Substitute half of the peanut butter cups for Reese’s pieces for the ultimate Reese’s experience.
- Go overboard on the toppings. Chocolate syrup, additional peanut butter cups, roasted peanuts, whipped cream, bananas, chocolate whipped cream—so many delicious ways to top these pancakes!
- Use your favorite peanut butter cups. You can use Justin’s, Trader Joe’s, or any other brand you like. You can also make these nut-free with sunflower butter and sunflower butter cups.
Make Ahead Ideas
Peanut butter cup pancakes can be made ahead of time and stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Freeze peanut butter cup pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep the pancakes from sticking to each other.
Microwave Reese’s pancakes until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. Covering the sheet pan with foil keeps the pancakes from drying out in the oven.
If you’re reheating pancakes from frozen, simply add a few more minutes to the cooking time.
More sweet treat pancake recipes
Get the Recipe: Reese’s Peanut Butter Cup Pancakes
For the batter:
- 1 cup mini Reese’s
- ¾ cup smooth peanut butter, melted
- 2 eggs
- 1 ⅔ cup milk
- 1 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 2 tablespoons baking powder
- dash of salt
For the peanut sauce
- ½ cup smooth peanut butter
- Preheat electric griddle to 375°F or a non-stick frying pan over medium low heat.
- Cut the mini Reese’s into quarters and place in the freezer while you prepare the rest of the batter.
- Whisk together the melted peanut butter and eggs until smooth.
- Add in the milk and vanilla, then whisk until smooth. You may need to use a spatula to scrape some peanut butter/egg mixture off the side of the bowl.
- Add the flour, baking powder, and salt then whisk until smooth.
- Remove the Reese’s from the freezer and fold them into the batter.
- Allow the batter to rest for 5 minutes.
- Drop by spoonfuls onto the preheat griddle/pan. Gently spread the batter slightly, being careful not to deflate the air bubbles.
- Cook on the first side for 3 ½ to 4 minutes, or until golden brown on the bottom.
- Flip and cook for a further 2-3 minutes.
- For serving, melt the peanut butter and drizzle on the cooked pancakes.
- Makes about 16 (4-inch) pancakes.
- Peanut butter cup pancakes can be made ahead of time and stored in the refrigerator without toppings for up to 5 days, or in the freezer for up to 3 months. Freeze peanut butter cup pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep the pancakes from sticking to each other.
- Microwave leftover pancakes until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. Covering the sheet pan with foil keeps the pancakes from drying out in the oven. If you’re reheating pancakes from frozen, simply add a few more minutes to the cooking time.