Buckeye Pancakes for Peanut Butter and Chocolate Lovers

Where I live in the Midwest, there are two things that reign supreme: greasy diner culture and Ohio State Buckeye fandom. Through my years in grad school, I spent many a morning drinking cups of unlimited coffee from thick-walled ceramic mugs and drowned my academic woes in $5.99 breakfasts fit for a frugal queen. I’d alternate between bites of pancake and reaching over to grade a paper, trying not to get syrup on freshmen essays.

That's Where I Met Buckeye Pancakes

Of course, this being Columbus, Ohio, there were numerous mash-ups of fluffy pancakes with the locally famous buckeye dessert. A buckeye is a sweet confection, wherein balls of peanut butter are dipped in chocolate, making a two-toned treat that mimics the look of a nut from the native buckeye tree. It’s simple, yet decadent, resembling fudge in texture, but full of satisfying, creamy peanut butter. You can find them in nearly every bakery and gift shop surrounding our fair city. 

To be frank, I find the buckeye a bit too rich—but buckeye pancakes are near perfection. Typically, they are buttermilk pancakes drizzled with a combination of warm chocolate and peanut butter syrup, creating an irresistible texture and chewiness.

Our Family's Buckeye Pancakes

When my daughter reached school-age, she became a pancake-lover, as I’d always hoped. But instead of syrup, she liked to melt chocolate chips on top. I took it one step further by incorporating peanut butter, harkening back to the buckeye pancakes of my misspent youth. But I wanted something a little more parent- and kid-friendly than the chocolate-peanut butter drizzle. Something you could throw in a bento box for lunch, or slide into a snack container for a park snack. And so, our family’s no-fuss, no-mess buckeye pancake recipe was born.

Our buckeye pancakes have peanut butter mixed in the batter and a healthy portion of chocolate chips dimpling the surface. I also add honey to mimic the texture and taste of syrup, without having to bother with serving it on the side. Though if you want more sweetness, no one ever suffered from an extra pour of warm syrup. 

We pack these up for on-the-go snacking when shuttling to and from events, as well as in my daughter’s lunchbox for a midday smile. If you do pack them up for school, make sure to check on the nut and allergy policies!

Peanut Butter and Chocolate Chip Pancakes Variations

This is a super flexible recipe, which is part of its appeal. The main components can be tweaked or elevated to your heart’s desire. 

• Use maple syrup or agave syrup instead of honey.
• A dash of cinnamon would play nicely with the flavors. 
• You can use PB2, a powdered peanut butter instead of the creamy peanut butter. Use the same amount and cut back the honey by 1 teaspoon. Since this is a powder versus a spread, you may want to add a touch of oil or milk to loosen the batter.

Make a Bunch and Freeze a Bunch

Make a bunch of pancakes to have on hand. Freeze them in a single layer on a baking sheet, then stack them into labeled zip top bags for up to 1 month. They can be reheated in a 325°F oven for 5 to 10 minutes.

How to Store and Reheat Pancakes

This recipe makes a generous amount and you may have leftovers, which is particularly useful for busy mornings. These pancakes are delicious when served immediately, but they also hold their flavor and texture when reheated. Cool the pancakes, then place them in an airtight container in the fridge for up to a day or two. 

You can reheat the pancakes on a skillet over low heat, in a toaster oven, or simply let them come to room temperature—this works great for kids’ lunches! 

Pancakes Are For Breakfast, Lunch, and Dinner

• Carrot Cake Pancakes
• Zucchini Walnut Pancakes
• Buckwheat Pancakes
• Blueberry Buttermilk Pancakes
• Lemon Ricotta Pancakes

Combine the dry ingredients:

In a medium bowl, add the flour, baking powder, and salt. Whisk to combine. Set it aside.

Combine wet ingredients:

In a large bowl, beat the eggs until the whites and yolks are combine. Then, add milk, peanut butter, melted butter, and honey. Stir well to incorporate.

Combine batter and add chocolate chips:

Add the dry ingredients into the wet ingredients and mix until just incorporated. Stir in the chocolate chips.

Cook the pancakes:

In a large skillet or griddle set to medium heat, add about 1/2 tablespoon butter. Pour a heaping tablespoon of batter in at a time, making silver dollar-sized pancakes. Leave plenty of space in between each pancake. 

Cook for 2 to 3 minutes, then flip. They are ready to flip when small bubbles appear on top and the edges start to brown. Cook the other side for 2 to 3 minutes. Add more butter to the skillet as needed.

Serve:

Serve the pancakes immediately—syrup is optional for these sweet pancakes! 

Cool leftovers and refrigerate in an airtight container for a day or two. You can reheat them briefly in a toaster oven or let them warm to room temperature and eat them that way.

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