Chocolate & Peanut Butter Pancake Cake Recipe
Introduction
This Chocolate & Peanut Butter Pancake Cake is a delightful treat that layers rich peanut butter and smooth chocolate spread between golden pancakes. Perfect for a special breakfast or dessert, it’s easy to assemble and impresses with its indulgent flavors and eye-catching presentation.
Ingredients
- 200g peanut butter
- 200g chocolate spread
- Icing sugar, to serve
- Squirty cream, to serve
- 5 eggs
- 750ml milk
- 250g plain flour
- 50g butter
- A pinch of salt
Instructions
- Step 1: Make the pancake batter by blending the eggs, milk, plain flour, and a pinch of salt until smooth. Alternatively, whisk the eggs and flour together, then slowly whisk in the milk and salt until you have a smooth batter. Pour into a large jug for easy use.
- Step 2: Heat a 20cm frying or crêpe pan over medium heat. Lightly grease the pan by wiping a little butter around with kitchen paper. Pour in enough batter to cover the base thinly and cook for about 1 minute on each side or until golden.
- Step 3: Slide the cooked pancake onto a serving plate. Immediately spread a layer of peanut butter, followed by a layer of chocolate spread on top. Repeat with the next pancake, stacking each one onto the last with the spreads between them. Continue until all batter and spreads are used.
- Step 4: Once stacked, dust the top of the pancake cake with icing sugar. Cut into wedges and serve topped with squirty cream.
Tips & Variations
- For a twist, try making a chantilly cream by whisking 150ml double cream with 1 tablespoon icing sugar and a drop of vanilla extract until soft peaks form to use between the pancakes.
- Try a lemon cream version by adding dollops of lemon curd on top of the chantilly cream layers.
- Make an espresso version by whipping a shot of espresso into the chantilly cream, dust the cake with cocoa powder for extra indulgence.
Storage
This pancake cake keeps well at room temperature for up to a day. For longer storage, cover tightly and refrigerate for up to 2 days. Serve chilled or let come to room temperature before reheating gently in a low oven or microwave, though fresh is best.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other nut butters instead of peanut butter?
Yes, almond or cashew butter can be used as a delicious alternative to peanut butter for a different nutty flavor.
How thin should the pancakes be?
The pancakes should be thin, similar to crêpes, to ensure they stack well and balance the richness of the fillings.
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Chocolate & Peanut Butter Pancake Cake Recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
Description
A delightful and indulgent Chocolate & Peanut Butter Pancake Cake, featuring layers of thin, golden pancakes stacked with creamy peanut butter and rich chocolate spread. This easy-to-make recipe is perfect for breakfast or dessert and can be customized with chantilly cream and various flavorful fillings for a twist.
Ingredients
Pancake Batter
- 5 eggs
- 750ml milk
- 250g plain flour
- Pinch of salt
- 50g butter (for cooking)
Filling and Topping
- 200g peanut butter
- 200g chocolate spread
- Icing sugar, for dusting
- Squirty cream, to serve
Instructions
- Prepare the batter: Combine the eggs, milk, plain flour, and a pinch of salt either in a blender and blitz until smooth, or whisk the eggs and flour together until smooth, then gradually whisk in the milk and salt. Pour the batter into a large jug for easy pouring.
- Cook the pancakes: Heat a 20cm frying or crêpe pan over medium heat. Lightly grease the pan with butter using kitchen paper. Pour enough batter to form a thin pancake, cook for about 1 minute on each side until golden brown. Slide the pancake onto a serving plate.
- Assemble the cake: Immediately spread each pancake with a layer of peanut butter followed by chocolate spread. Stack the next cooked pancake on top and repeat spreading and stacking until all batter, peanut butter, and chocolate spread are used up.
- Finish and serve: Once the pancakes are stacked into a cake, dust the top with icing sugar. Cut into wedges and serve with squirty cream on top. The pancake cake can be kept at room temperature for up to one day.
Notes
- You can make chantilly cream by whisking 150ml double cream with 1 tbsp icing sugar and a drop of vanilla extract until soft peaks form for spreading between the layers.
- For a lemon cream version, spread chantilly cream and dollops of lemon curd between pancake layers.
- For an espresso pancake cake, whip chantilly cream with a shot of espresso before stacking, and dust with cocoa powder.
- Use a 20cm pan to achieve thin pancakes that stack easily.
- Store the cake at room temperature and consume within one day for best taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Keywords: chocolate peanut butter pancake cake, layered pancake cake, peanut butter dessert, chocolate spread pancakes, easy pancake cake recipe
