If you love the idea of cookies and pancakes coming together, this recipe is perfect for you. These fluffy, sweet treats are easy to make and sure to satisfy your morning cravings with a fun twist.
In a big bowl, mix together the flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon. In a microwave-safe measuring cup, melt the peanut butter and butter together for about 30 seconds. Stir in the buttermilk and egg until smooth, then pour this wet mixture into the dry ingredients. Give everything a gentle stir just until combined, then fold in the chocolate chips. Let the batter sit for about 5 minutes to thicken up a bit.
While the batter is resting, make the peanut butter sauce. Melt the peanut butter and butter together again for 30 seconds, then whisk in the powdered sugar and a pinch of salt until smooth.
Heat a large nonstick skillet over low heat and spray it lightly with cooking spray. Scoop about a third of a cup of batter into the pan and spread it out with the back of a spoon to form a circle just over a quarter-inch thick. Sprinkle some candy-coated chocolate pieces on top. Cook until the edges look set, about 2 to 3 minutes, then carefully flip and cook for another minute or two. Slide the pancake onto a plate, drizzle with the peanut butter sauce, and add a few more chocolate candies on top before serving.
- Use room temperature ingredients to help the batter mix evenly.
- Cook pancakes on medium-low heat to avoid burning while ensuring they cook through.
- Let the batter rest for a few minutes before cooking to improve texture.
These pancakes combine the best of two favorites—soft, fluffy pancakes and rich, chocolatey cookies. They are fun to make and perfect for a special breakfast or brunch treat that feels indulgent but still comforting.
Serve warm with a drizzle of maple syrup or a scoop of vanilla ice cream for extra indulgence. Fresh berries or a dollop of whipped cream also pair nicely for a balanced sweetness.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a toaster or microwave to keep them soft and tasty. For longer storage, freeze the pancakes separated by parchment paper and thaw before warming.
