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Peanut Butter Chocolate Chunk Oatmeal Pancakes

Peanut Butter Chocolate Chunk Oatmeal Pancakes

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!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 7 -8


  • 2 cups quick oats see note for substitution
  • 1/2 teaspoon baking soda
  • 2 1/2 cups buttermilk see notes for substitution
  • 1 cup flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 tablespoon sugar
  • 1/3 cup oil
  • 2 eggs lightly whisked
  • 1 cup chocolate chunks about 120 grams, plus more for topping
  • 2 - 3 tablespoons melted peanut butter for topping
  • Unsalted butter for cooking the pancakes see notes.


  • In a medium bowl, combine the oats, baking soda and buttermilk. Mix well until fully combined. Let stand for about 5 minutes.
  • In a separate bowl, combine the flour, baking powder, salt and sugar. Lightly whisk to combine.
  • Add the oil and whisked eggs to the oat buttermilk mixture, and mix to combine.
  • Add the dry ingredients (flour, baking powder, salt & sugar) to the oat buttermilk mixture and stir until fully combined.
  • Add in the chocolate chunks and gently stir until combined.
  • Melt about 1 teaspoon of butter on a griddle or skillet on medium high heat, and scoop about 2 tablespoons (normal kitchen tablespoons not the measuring ones) of pancake batter onto the griddle/skillet. Cook for 1-2 minutes, until you can see tiny bubbles on top of the pancake and gently flip. Cook on the other side for 1-2 minutes or until pancake is cooked through. Repeat until batter is finished.
  • Top with melted peanut butter and chocolate chunks.


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.