Let’s just go ahead and be real right out of the gate – this is not an outstandingly healthy breakfast. So if you are opposed to chocolate and peanut butter first thing in the morning then move along, because these Triple Chocolate Peanut Butter Pancakes are not for you. If, on the other hand, you believe like me that occasionally indulging at breakfast is good for the soul, then read my friend!
The biggest thing I have to say in favor of these pancakes (besides how dreamy they taste) is that they sure do keep me full for a long time. On mornings that we eat Triple Chocolate Peanut Butter Pancakes I very often don’t eat again until late afternoon, because I’m just not hungry. I don’t know what part of the chocolate/peanut butter/sugar/carb combination it is that does that, but it’s been consistently true for me.
We love having these pancakes on lazy days when Daddy is off and the preschooler doesn’t have to go to school. It’s a perfect 10am-on-a-Saturday breakfast splurge that my whole family loves. Eventually I’d like to try this recipe with almond butter too, but I haven’t gotten to it yet, so if you try it that way let me know how it turns out!
Related breakfast favorites:
Double Chocolate Peanut Butter Muffins
Chocolate Monkey Bread
- 1 cup of your favorite pancake mix
- 2 tbsp cocoa powder
- 2 tbsp sugar
- 3 tbsp peanut butter
- 1 egg
- 1 cup milk
- 1/4 cup milk semi-sweet, or dark chocolate chips
- 1/4 cup white chocolate chips
- 1/4 cup peanut butter
- 1/2 cup powdered sugar
- 2-3 tsp milk
- Extra chocolate chips for topping
Preheat a nonstick skillet or griddle on medium heat. Whisk together dry ingredients. Whisk in peanut butter, egg, and milk until smooth, then stir in chocolate chips.
Pour desired sized pancakes and cook for about 2-3 minutes on the first side. You’ll know it’s time to flip when there are bubbles throughout and the edges become a little dry and glossy looking. Watch them carefully, because it’s harder to tell when they are done than with regular pancakes because these are so dark. Flip them over and cook another 1-2 minutes on the second side.
While they cook, melt the remaining 1/4 cup peanut butter in a microwave safe bowl or measuring cup (about 30 seconds on high) and stir in the powdered sugar and milk. Adjust the amount of milk to reach desired consistency if needed. The peanut butter sauce should be pourable, but not runny.
Place cooked pancakes on a plate and top with 1 or 2 tablespoons chocolate chips, then drizzle peanut butter sauce over top and serve.