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.
Notes
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.