For the Pancakes:

2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 tablespoon sugar

2 eggs

2 cups buttermilk

4 tablespoons melted butter

For the Toppings:

Melted chocolate

Peanut butter

Reese’s Peanut Butter Cups (chopped)

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Prepare the Pancake Batter: In a large mixing bowl, combine the all-purpose flour, baking soda, baking powder, kosher salt, and sugar. Stir well to mix the dry ingredients.
Mix Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, and melted butter.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter to ensure fluffy pancakes. If the batter is too thick, add a splash of milk or buttermilk to reach your desired consistency.
Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown. Remove the pancakes from the skillet and keep warm.
Assemble the Toppings: While the pancakes cook, melt the chocolate and peanut butter in separate bowls. You can melt them in the microwave in 20-30 second intervals, stirring each time, until smooth.
Top the Pancakes: Stack the pancakes on a plate and drizzle with melted chocolate and peanut butter. Sprinkle the chopped Reese’s Peanut Butter Cups on top for an extra layer of flavor and crunch.
Serve and Enjoy: Serve the pancakes warm and enjoy this indulgent, chocolate-peanut butter delight!

For a dairy-free version, use a dairy-free buttermilk alternative and plant-based butter.

Gluten-free pancakes can be made with a gluten-free flour blend.

For a vegan version, substitute eggs with flax eggs, use plant-based buttermilk and dairy-free butter.

If you’re nut-free, swap peanut butter with sunflower seed butter.