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.