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Pro Kitchen Tips
- Use room temperature ingredients to help the batter mix evenly.
- Don’t overmix the batter; a few lumps are okay to keep the pancakes light and fluffy.
- Cook on medium heat to avoid burning while ensuring the inside cooks through.
Ingredients 0/14
Why This Dish Is Worth Trying
Step 1
Blend together the flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon in a big bowl. In a separate microwave-safe cup, melt the peanut butter and butter together for about 30 seconds. Once melted, whisk in the buttermilk and egg until smooth. Pour this wet mixture into the dry ingredients and stir just until everything is combined. Gently fold in the chocolate chips and let the batter sit for about 5 minutes.
Step 2
While the batter rests, make the peanut butter sauce. Melt the peanut butter and butter together again in the microwave for 30 seconds, then whisk in the powdered sugar and a pinch of salt until smooth and creamy.
Step 3
Heat a large nonstick skillet over low heat and lightly grease it with cooking spray. Scoop about a third of a cup of batter onto the skillet and use the back of a spoon to spread it out into a circle a little over a quarter-inch thick. Sprinkle some candy-coated chocolate pieces on top. Cook until the edges look set, around 2 to 3 minutes, then flip and cook for another minute or two. Serve the pancakes topped with the peanut butter sauce and extra chocolate candies for a fun finish.
