Let’s get one thing straight. These pancakes may be healthier than they actually appear, but they aren’t health food. So put away your calorie rulers and speculative eye and let’s get on with this dang thing.
What we have here is peanut butter cup-inspired pancakes. Then we put an actual homemade peanut butter cup on top and eat the whole stack, because life is short and we love chocolate, peanut butter and breakfast. What more explanation do you need?
This recipe is gluten free and vegan but can be customized to suit your needs and preferences. Oat flour and my go-to GF flour blend keep the gluten devils at bay, but I honestly think all purpose or whole wheat pastry would make these a tad bit fluffier.
If you don’t want a flax egg, don’t know what it is, or simply don’t believe in it (like John), omit it and use a chicken egg instead. This is your pancake arena. Rule it how you will.
Now, onto more important things: what do they taste like?
The pancakes themselves aren’t overly sweet but have the perfect hint of chocolate and peanut butter. The outer ring is infused with cocoa powder, and the inner ring is all about the peanut butter.
Because these are gluten free they don’t take on that traditional “fluffy” pancake texture, but if you’ve been around here long enough you know I’m OK with that. In fact, I almost prefer a thick, dense, fudgy pancake. There’s a time and a place for fluffy pancakes. This is not it.
Can we just talk about how insanely sexy these pancakes are!? You MUST, and I mean must top them with an actual peanut butter cup. It 100% makes it.
I made mine following Sprouted Kitchen’s famous dark chocolate almond butter cups, only subbed peanut butter, and I highly recommend you do the same. They’re so, so good and get all melty, steamy and gooey on top of the cakes. It’s like frosting on a pancake. Who doesn’t want frosting on a pancake, really?
You, raising your hand, get out of here. More pancakes for the rest of us! Enjoy.
Peanut Butter Cup Pancakes (Vegan + Gluten-Free)
Ingredients
- 1 Tbsp flaxseed meal (to make flax egg)*
- 2 ½ Tbsp water (to make flax egg)*
- 1 Tbsp coconut oil (melted)
- ½ tsp pure vanilla extract
- 3/4 – 1 cup unsweetened vanilla almond milk
- 2-3 Tbsp agave nectar or maple syrup (or honey for non-vegan // depending on preferred sweetness)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 heaping Tbsp natural salted peanut butter (crunchy or creamy)
- 1 pinch salt
- ½ cup finely ground GF oat flour
- ¼ cup gluten-free flour blend (or sub whole wheat or all-purpose)
- 2 Tbsp unsweetened cocoa powder
- Homemade Peanut or Almond Butter Cup (or sub 3 Tbsp semisweet chocolate chips // non-dairy for vegan // divided)
Instructions
- Preheat electric griddle to medium heat (or about 350 degrees F / 176 C), or a large skillet on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
- To a large mixing bowl add flaxseed and water and let set for a minute or two. Then add melted coconut oil, agave nectar (or honey/maple syrup), baking soda, baking powder, salt, vanilla extract and whisk to combine. Add almond milk (starting with lesser end of range and adding a touch more if needed) and whisk again until well combined.
- Next add oat and gluten free flour and stir until just combined. Taste and see if it needs more agave. I added a bit more.
- Divide batter in half and add cocoa powder to one bowl and peanut butter to the other. Mix until just combined. Add more almond milk if PB made it too thick. You want a pourable batter that’s not “gloppy.”
- Once the griddle is hot, lightly grease and spoon on scant 1/4 cup measure of chocolate batter, then scant 1/4 cup of peanut butter in the center. Cook until the edges appear dry and bubbles form on top, then carefully flip. Cook for another 2-ish minutes on the other side. Will make 5-6 pancakes.
- Divide between serving plates and top with a peanut butter cup split in half or a Tbsp or two dark chocolate chips.
- Dig in and enjoy. Will reheat fine in the microwave the next day.
Video
Notes
*Nutrition information is a rough estimate for 2 pancakes each with 1/2 a peanut butter cup.
prashanthi atluri says
Does this have video??
It does! It’s on our social media channels now and we will be adding it to the page soon!
Amalia says
These are amazing! I don’t know why I waited so long to try them.
Modifications:
– used soy milk
– added 2 Tbsp more flour
– added 1 tsp vanilla, instead of half
– added chocolate chips to the peanut butter batter
– added more Peanut butter
Major hit! It feels like I’m eating cake for breakfast. Will make again!
Whoop! We’re so glad you enjoyed them, Amalia. Thank you for sharing! xo
Angie says
This was not quite peanut buttery enough for me so will add more next time. Also had to add more flour as my batter was runny following the 1/2 c and 1/4 c measurements. I used unsweetened cocoa nibs ground up instead of cocoa powder since I didn’t have cocoa powder, and topped them with some maple syrup which meted the chocolate chips nicely. I also added some semi sweet chips to the batter – Very decadent, like dessert for breakfast!
Thanks for sharing, Angie!!
AL says
I love making pancakes, and thoroughly enjoyed this variation.
I didn’t have a flax egg handy, but substituted a Tbs of vegetable oil – still tasted great! This is going to be a new regular for weekend breakfasts. Thanks for sharing!
Samantha says
I made this morning, I cant eat oat flour so I used a store bought gluten free flour 1/2 C and 1/4 C brown rice flour. I used cashew butter instead of peanut butter and I didn’t add the cocoa powder because I didn’t want it. These pancakes turned out so fluffy (for GF :)), they taste soooo good. I will definitely save this recipe and make them again :)
Antonia Sheldrake says
Didn’t bother grinding the oats, used Doves’ Farm gluten free self-raising flour, and mixed the two diff mixtures together for ease. Used 2 tbsp of honey and with the salty crunchy peanut butter (whole earth) it was INCRED. Managed to make about 8, but that was to stop myself from making them bigger and eating them ALL at once.
Anne says
I usually don’t make pancakes because I tend to think they are too time consuming. But these just looked too delicious not to try them. I only used whole wheat flour (no oats or gluten free flour) and subbed the flax egg with psyllium husk, and they still turned out amazing. Thank you for sharing this delicious recipe!!
Lisa Still says
These look amazing, I should make them and have Sebastian try them. I bet they are good with coffee
Amal Jaffar says
Oh my god, this is what got me out of bed this morning. I just had them and they’re fantastic!
My few alterations:
-Replaced cocoa powder with carob powder
-Used rice milk because I didn’t have almond milk (3/4 cup)
-For sweetener used maple syrup + date syrup
..also I don’t have an electric griddle so I just cooked them in a non-stick pan.
Thank you so much! What a beautiful way to start the day!
priyasen says
Hai this is priyasen.It’s very nice
Snapback Caps says
I love that you worked it into a breakfast staple! Trying this for sure!
gun images says
That is seriously stunning! WOW!
Allison Das says
These were great! Recipe required less liquid than the stated. I also used 2T of maple syrup and that was bordering on too sweet for me. A great and easy recipe that tastes decadent but made with some wholesome ingredients. I will definitely be making this often.
Rashmi Singh says
Delicious and healthy cupcake ill try to make it and find a good result everyone loves it thanks to you for sharing this I definitely come again to visit your site.
Call Girls in Manali says
Such A amazing food, I love your all food product and now i want to know how to make this great food.
Shilpa Malhotra says
Such a great idea. Love the flavors in these! My boys would devour them quickly.
Roshani Khanna says
Mmmmmm…..yum. This looks totally amazing. I’m just starring at the screen looking at how delicious they look.
Christina says
Oh seriously peanut butter and chocolate pancake! what a combination making me craving for these now. Definitely gonna make these cuties.
Sam (the Quantum Vegan) says
Oh my goodness. Just. Stop. If you don’t, I may eat my laptop! <3
Amazing recipe, as usual!
Marta @ What should I eat for breakfast today says
OMG it’s a dream breakfast!
Oh man, love your blog! Can we be friends, pretty please?!!
Katie Jordan says
Just made these and they are super bomb!!
Yay! Thanks for sharing, Katie!
Sophi says
Could I sub all-purpose flour for the oat flour, since I’m not making this began or gluten-free? These look SO GOOD!!!
wendy says
made these this morning for breakfast. omg they are the best!! can’t stop thinking about them. I used a chicken egg and while wheat flour, and probably just a tablespoon of maple in the batter. Thanks for an amazing recipe. I’m obsessed!
Wonderful! Thanks for the sweet words, Wendy!
Alexa [fooduzzi.com] says
These are SO lovely! PB & C is the best combo…I love that you worked it into a breakfast staple! Trying this for sure!
Mary says
Love the idea of these. But my pancakes came out gooey and uncooked in the middle no matter how long I cooked them. I used flax goo for the egg sub and I’m wondering if that might be the problem.
Cassie says
PEANUT BUTTER. CHOCOLATE. PANCAKES?! *dying these look soooo good!*
Anyways does the recipe work with GF flour like coconut flour?
JoleenH says
I would love to make these however I ran into some problems: Your #2 instruction says to mix the flaxseed and water and let it sit. Yet nowhere in the Ingredient list does it mention flaxseed or water. Also, reading through the instructions I noticed there is no mention of what to do with the egg. Am I missing something?
Yes, it mentions a flax egg with a link on how to make it. And you add the ingredients TO the bowl with the flax egg. Hope that helps!
Betsy says
Dana,
I am in love with these- already dreaming about the moment when I get to take a bite! What do you think of cocunt flour instead of gf flour? Do you do much with coconut flour? Can I use almond butter instead of peanut butter?
Thanks,
Betsy
Yes! Just use less since it’s mega absorbent. Hope that helps! and yes, you can sub almond butter for peanut butter. Good luck!
Mel says
Best recipe in the world!!!!! Lol The soooo scrumptious!!
Alexis @ Upside Down Pear says
These pancakes need to get made…like..right now! What could be a better combination than pancakes and peanut butter cups?!? I also like the addition of a peanut butter cup to the top of the stack!
Chelsie says
Made these this morning for the kids… lets just say… they were not disappointed ;)
Best mom ever!
Celeste says
Hiya! Awesome recipe. I was wondering why there is an * next to the almond milk. I can’t find the note on it. If you could reply to let me know I would really appreciate it! :) x
Celeste, it’s updated! I remember I originally put that there because it pertains to how much you add while preparing the batter. I’ve included notes in the instructions now. Thanks!
Fran says
These just make me want to cry with longing. I’ve suffered an eating disorder for the last 10+ years and would give anything to make these and just have one bite. Beautiful photographs. Pinned for my one-day. :-)
Ethel says
Very tasty – thank you! I used 3/4 c. milk and the full 3T of agave. After somewhat burning the first two pancakes because I couldn’t tell when they were cooked due to the batter already being so dark, I made the rest starting with the peanut butter batter and putting the chocolate in the middle. Just an idea!
Love it – great idea. Thanks Ethel!
Colleen says
These were so fun to make! My 2-year-old and I are scarfing them up as I type. Thank you for such a fabulous recipe that works around our crazy food allergies yet tastes totally decadent!
Tammela says
I just stumbled across your blog via The Kitchn and want to say that I love the minimalist concept! I am also a huge pancake fan (probably too many recipes on my blog), and your recipes look so creative and delicious. Looking forward to trying some!
madscar says
This is amazing:)love it!
Cara says
I made these this past weekend and they were delicious…a couple notes/ideas that worked…I actually used sunnut butter because that’s what I had and it worked well. My batter came out really thin and runny so I added 1/4 cup teff flour and that also worked great.
thanks for all your great recipes and ideas!!
Katie | Healthy Seasonal Recipes says
If I were to steal just one candy out of my daughter’s Halloween bag or Easter basket, it would always have to be a peanut butter cup. So in that case if you’re gonna indulge you might as well make it count. These look like they are definitely worth it!!!
jamie @lifelovelemons says
oh dear god. breakfast just got real.
Laura says
Oh my….swoon.
Enough said!
Moni Meals & Fitness says
Gimme Gimme Gimme! :)
Erin @ The Spiffy Cookie says
Absolutely my kind of way to start the morning!
Jenny @ BAKE says
These look absolutely beautiful! peanut and chocolate is always a winner in my books!
Danielle says
HOLY SWEET DELICIOUSNESS BATMAN! THESE ARE ABSOLUTELY AWESOME! They’re like the sun, I shouldn’t but I can’t look away!
Amanda @ Once Upon a Recipe says
Whhhaaatttt?! Omg. Gsdflkuweriudgwerlkjasqopsdo. I’m incapable of making a complete sentence right now.
Taylor says
Omg. Perfection. I don’t know how you manage to make healthy food seem decadent, but you sure do have a gift! These pancakes will be meeting my face in the near future.
dixya| food, pleasure, and health says
probably the most creative thing I seen all day long and of course deliciousssss
Amani says
Ohmigodomigodomigod! Breakfast.Tommorow.
Ellen says
Anything topped with a peanut butter cup gets an A in my book!
Roos§ says
Always amazing!
Jocelyn (Grandbaby Cakes) says
That is seriously stunning! WOW!
Erin @ Dinners, Dishes and Desserts says
Wow – these are just amazing! I would love to have these for breakfast tomorrow!
Amanda @SpiritualSweat says
Holy moly these are mind-blowing! Chocolate and peanut butter are perhaps my favorite combo ever! These are happening tomorrow morning! Bam.
A Swirl Girl says
These pancakes look like heaven on a plate. *Drooling*
Julie says
Yum. I can’t wait to try this for… dessert!
Monica says
WOW! That’s one intense breakfast pancake!
Chung-Ah | Damn Delicious says
I could really indulge in these every morning!
Mimi @ Culinary Couture says
Holy YUM! I need a stack of these!
Kathryn says
Just look at them!! I want a plate of these SO BAD.
Kayle (The Cooking Actress) says
You are my kind of girl!!! OMG i am in loooove with these
Nora @ Buttercream Fanatic says
I had no idea how deprived I have been in life until now. You are brilliant and these pancakes are a national treasure. No joke.
Joy //For The Love of Leaves says
Bahaha! You make me laugh. Also you are the pancake queen. True fact.
Katrina @ Warm Vanilla Sugar says
Sweet goodness, these look awesome! Love the two-toned colour!
Carroll says
OMG! These look so good and it’s my birthday so I can eat what I want.
Julia says
OMG THESE LOOK INCREDIBLE
Katie says
o heavens. AMAZING.
Tieghan says
Wow! Such an awesome pancake! I mean come on! Peanut butter cup! That is awesome!
Averie @ Averie Cooks says
Dana they are just mind-blowingly beautiful, creative, and I wish I could have a big stack right now. Pinnnnnnned! :)