Peanut Butter and Chocolate Chip Pancakes

Where I live in the Midwest, two things come first: greasy diner culture and the Ohio State Buckeye fandom. During my years in grad school, I spent many mornings sipping cups of unlimited coffee from thick-walled ceramic mugs and drowning my academic woes in a $5.99 breakfast fit for a thrifty queen. I switched between pancake bites and the hand to grade an assignment, trying not to get syrup on freshman essays.

That’s where I got to know Buckeye Pancakes

Of course, being Columbus, Ohio, there were plenty of mash-ups of fluffy pancakes with the locally famous horse chestnut dessert. A horse chestnut is a sweet confection in which balls of peanut butter are dipped in chocolate, creating a two-toned treat that mimics the appearance of a nut from the native horse chestnut tree. Simple yet decadent, it’s similar in texture to fudge but loaded with satisfying, creamy peanut butter. You can find them in almost all bakeries and gift shops around our trade fair city.

To be honest, I find the horse chestnut a bit too rich – but horse chestnut pancakes are almost perfect. Typically, they’re buttermilk pancakes drizzled with a combination of warm chocolate and peanut butter syrup, creating an irresistible texture and chewiness.

Our family’s horse chestnut pancakes

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

Our Horse Chestnut Pancakes feature peanut butter mixed into the batter and a healthy dose of chocolate chips to indent the surface. I also add honey to mimic the texture and flavor of syrup without having to serve it on the side. However, if you want more sweetness, no one has ever suffered from an extra pour of warm syrup.

We pack these for on-the-go snacks when we commute to and from events, as well as in my daughter’s lunch box for a midday smile. If you’re packing them for school, be sure to check the nut and allergy guidelines!

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

• Use maple syrup or agave syrup instead of honey.
• A sprinkling 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 reduce the honey by 1 teaspoon. Since this is a powder as opposed to a spread, you may want to add some oil or milk to fluff the batter.

Make a bundle and freeze a bundle

Make some pancakes that you have on hand. Freeze them in a single layer on a baking sheet, then stack in labeled ziplock bags for up to 1 month. They can be reheated in an oven at 325°F for 5 to 10 minutes.

Save and reheat pancakes

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

You can reheat the pancakes in a skillet over low heat, in a toaster, or just let them come to room temperature – this is great for kids’ lunches!

Pancakes are for breakfast, lunch and dinner

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• Zucchini Walnut Pancakes
• Buckwheat pancakes
• Blueberry Buttermilk Pancakes
• Lemon Ricotta Pancakes