Ingredients:

  • 1 ½ cups All-Purpose Flour (sifted)
  • ½ cup Unsweetened Cocoa Powder (Dutch-process recommended)
  • 2 Tbsp Granulated Sugar
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Fine Sea Salt
  • 1 ¼ cups Whole Milk (room temperature)
  • 2 Large Eggs (lightly beaten, room temperature)
  • 3 Tbsp Unsalted Butter (melted and cooled)
  • 1 tsp Vanilla Extract
  • ½ cup Smooth Peanut Butter
  • ¼ cup Powdered Sugar (sifted)
  • 2–3 Tbsp Heavy Cream or Milk
  • Pinch of Salt (optional, for drizzle)

Instructions:

  1. Prepare the Drizzle: In a small bowl, combine the peanut butter, sifted powdered sugar, and a pinch of salt. Whisk vigorously. Add the cream (or milk) 1 tablespoon at a time until the mixture reaches a thick but pourable consistency. Set aside at room temperature.
  2. Combine Dry Ingredients: In the large whisking bowl, thoroughly whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Ensure there are no lumps of cocoa powder.
  3. Combine Wet Ingredients: In the medium bowl, whisk together the room-temperature milk, beaten eggs, and vanilla extract.
  4. Add Fat: Drizzle the melted and slightly cooled butter into the wet ingredients and whisk until just combined.
  5. Mix Batter: Pour the wet ingredients into the dry ingredients. Use a whisk or rubber spatula to mix gently until just combined. Stop mixing as soon as the last streaks of flour disappear (a few small lumps are desirable).
  6. Rest (Optional but Recommended): Let the batter rest at room temperature for 5–10 minutes. This helps hydrate the flour and create lighter pancakes.
  7. Heat the Griddle: Heat a griddle or non-stick frying pan over medium heat. Lightly grease the surface with a small pat of butter or neutral oil.
  8. Portion and Cook: Pour ¼ cup of batter onto the hot surface for each pancake, ensuring adequate spacing.
  9. Flip: Cook for 2–3 minutes until bubbles appear across the surface and the edges look set and slightly matte. Flip the pancakes and cook for another 1–2 minutes until they are puffed up and cooked through.
  10. Keep Warm: Transfer cooked pancakes to a plate covered loosely with foil or place them on a rack in a low oven while you finish the batch.
  11. Stack and Garnish: Stack the hot pancakes immediately. Drizzle generously with the prepared Peanut Butter Drizzle. Finish with a dusting of extra cocoa powder or a few chopped roasted peanuts. Serve straight away.