Everyone’s favorite combo, chocolate and peanut butter, in a pancake perfect for an indulgent weekend breakfast.
Chocolate-Peanut Butter Pancakes
- Prep Time 20 min
- Total 30 min
- Servings 7
- Ingredients 8
Ingredients
- 2 cups Bisquick™ Original pancake and baking mix
- 1 1/4 cups milk
- 3/4 cup creamy peanut butter
- 2 eggs
- 2 tablespoons sugar
- 14 miniature Reese’s™ peanut butter cups, unwrapped, halved
- 1/3 cup chopped dry-roasted peanuts
- 7 tablespoons Hershey’s™ chocolate-flavor syrup
Instructions
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Step1Heat nonstick griddle or skillet over medium-high heat (375°F); brush lightly with vegetable oil, if necessary. In medium bowl, beat Bisquick™ mix, milk, 1/2 cup of the peanut butter, the eggs and sugar with whisk. If batter seems too thick, add an additional 1 to 2 tablespoons milk.
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Step2For each pancake, pour 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until edges begin to dry and bubbles form on top. Turn; cook other side until golden brown.
-
Step3In small microwavable bowl, microwave remaining 1/4 cup peanut butter uncovered on High 20 to 30 seconds or until drizzling consistency. Top 2 pancakes with 4 peanut butter cup halves, slightly less than 1 tablespoon chopped dry-roasted peanuts, and drizzle with 2 teaspoons melted peanut butter and 1 tablespoon chocolate syrup.
Nutrition
550
Calories
28g
Total Fat
15g
Protein
59g
Total Carbohydrate
29g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 550
- Calories from Fat
- 250
- Total Fat
- 28g
- 43%
- Saturated Fat
- 7g
- 33%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 19%
- Sodium
- 580mg
- 24%
- Potassium
- 370mg
- 11%
- Total Carbohydrate
- 59g
- 20%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 29g
- Protein
- 15g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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