Peanut Butter Cup Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes topped with peanut butter whipped cream, mini Reese's cups, and homemade chocolate sauce. Decadent and dessert-like, perfect for an indulgent breakfast or brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, (beaten)
- 1 1/3 cups buttermilk
- 1/4 cup butter, (melted)
- 2 tablespoons creamy peanut butter
- 1/2 cup mini Reese's, (each one cut in half, plus extra for garnish)
- butter for cooking pancakes
- 1/2 cup heavy cream
- 2 tablespoons confectioners' sugar
- 1 1/2 tablespoons creamy peanut butter
- 1/2 teaspoon vanilla extract
- 6 ounces chocolate chips
- 2/3 cup heavy cream
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 1107mg
- Total sugar
- 77g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 650mg
- Calcium
- 251mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1107MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.