Whole Wheat Peanut Butter Cup Pancakes

Yield: 3 to 4 servings

Prep Time: 10 minutes

Cook: 25 minutes

Whole Wheat Peanut Butter Cup Pancakes are fluffy yet rich and loaded with sweet nutty flavors just like your favorite candy but without all the guilt!

Healthier pancakes that taste like a peanut butter cup?! Make these asap!!

Tessa's Recipe Rundown...

Taste: Sweet, nutty, chocolaty, and a great excuse to basically eat dessert for breakfast without quite as much guilt!
Texture: Tall and fluffy with melty bites of chocolate and peanut butter chips throughout and more sticky, ooey, gooey goodness piled on top.
Ease: Have these on your table in less than 30 minutes!
Appearance: Who could resist a stack of these babies?
Pros: The pancakes themselves are healthier than your average pancake, and if you don’t go nuts with the peanut butter and maple syrup on top like I did these might actually pass as healthy!
Cons: None!
Would I make this again? Of course.

I think I might be the female dog whisperer. I know that’s an odd statement for a post about pancakes but hear me out. There have been countless times where I’ve been on a walk around the neighborhood or out and about and I will somehow attract lost, stray, or wondering dogs. Seriously, it’s happened more times than I can count.

Who needs candy when you can have these almost healthy pancakes! YUM!

And when it happens the dog approaches me and begins walking next to me like I’m its new owner. Since I love dogs I don’t really mind and I’d rather them come up to me because I will try to find their owner for hours rather then let them go lost.

Things were taken up a notch the other day, though, when my mom stopped by for a visit. It was freakishly cold and raining (foreign weather for us Phoenicians) and when my mom pulled up to my house and opened her car door a random soaking wet dog jumped inside her car. She shooed it out and came up to my front door where the dog proceeded to scratch at the door like it lived here. Luckily she was wearing a collar with a phone number and it turned out the dog lived 4 streets away in our neighborhood. Why she choose our house, I do not know. What I do know was that it was some sort of Chihuahua mix with crazy eyes and a ridiculously amazing underbite that distracted all of us during an otherwise rough morning.

Whole Wheat Peanut Butter Cup Pancakes

Dogs, babies, and food are the things I turn to when I need cheering up and luckily this past week, which was a hard one, was filled with those things. I made these pancakes and upon his first bite Jared said “ehhh” like they were only acceptable. A moment later it was like the food in his mouth hadn’t been fully tasted yet and he went “oh wow!” and proceeded to eat more and more pancakes. These pancakes taste like a peanut butter cup but for breakfast, made a little bit healthier with whole wheat flour. If you don’t go completely overboard with the peanut butter, maple syrup, and chips on top they may even be guilt-free.

Healthier pancakes that taste like a peanut butter cup?! Make these asap!!

How to make
Whole Wheat Peanut Butter Cup Pancakes

Recipe By Tessa Arias, Handle the Heat
Yield: 3 to 4 servings
Prep Time: 10 minutes
Cook: 25 minutes

This recipe can be easily doubled to serve a bigger family.

Ingredients

1 cup (4.5 ounces) white whole wheat flour
1 teaspoon baking powder
1/4 teaspoon fine salt
1 cup almond milk (or other milk)
1/3 cup peanut butter, plus more for garnish
2 teaspoons granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/3 cup chocolate chips, plus more for garnish
1/3 cup peanut butter chips, plus more for garnish
Maple syrup, if desired

Directions

In a large bowl combine the flour, baking power, and salt.

In a medium heatproof bowl combine the almond milk and peanut butter. Microwave for 30 seconds and stir. If needed, continue microwaving in 15-second bursts, whisking, until the mixture is smooth. Whisk in the sugar, egg, and vanilla then stir in the chocolate chips and peanut butter chips.

Add the wet ingredients to the flour mixture and stir until just moistened, being very careful not to overmix.

Grease a nonstick griddle or skillet with nonstick cooking spray or butter and heat to medium-high heat (about 350-375Β°F). Drop 1/4 cup portions of batter onto the hot griddle and gently spreading the batter to form a disk. Cook until bubbles begin to appear on the surface and the edges are dry. Flip and cook the other side until golden brown and cooked through. Repeat with the remaining batter.

Serve hot with more melted peanut butter, chocolate chips, peanut butter chips, and maple syrup if desired.

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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5 Responses to “Whole Wheat Peanut Butter Cup Pancakes”

  1. #
    Rachel @ Baked by Rachel — January 5, 2015 at 8:32 am

    These look beyond amazing – perfect for a special breakfast or dessert! πŸ˜‰

  2. #
    Jess Knight — January 5, 2015 at 10:25 am

    Hmmm WOW! Your pictures are beautiful and so enticing! Can’t wait to try these, pinned!

  3. #
    Gaby — January 5, 2015 at 12:26 pm

    WHOA! I am drooling!!! Seriously want to stuff myself with a giant plate of these pancakes!

  4. #
    Susan — January 6, 2015 at 12:28 pm

    These sound like they would be good (for me) if they had just chocolate chips. I would definitely make them that way. For me, at least visually, the peanut butter just doesn’t work – I look at the picture and feel like I’m going to land in a sugar coma. So I’ll try them with chocolate chips and enjoy them. Thanks for a great idea. I like this a lot better than the chocolate pancakes I’ve been making.

  5. #
    Nicole ~ Cooking for Keeps — January 6, 2015 at 6:41 pm

    Holy cow!! That dripping peanut butter is INSANE!!!!!

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