These Peanut Butter Chocolate Chunk Oatmeal Pancakes are perfect for weekend brunches. Light and fluffy, full of chocolate chunks and topped with melted peanut butter, your family will love these pancakes!
Quick Oats substitute: with old fashioned oats. Just pulse the old fashioned oats in a food processor or blender briefly before using. Buttermilk substitute: Add 2 tablespoons of white vinegar to 2 1/4 cups of full fat milk and let stand for 5 minutes or until the milk is curdled. Butter: If using salted butter for cooking the pancakes, then omit the 1/2 teaspoon of salt in the pancake batter, as the pancakes might turn out to be too salty.