These pancakes start out looking soo innocent. It’s a trick.

Here’s where trouble comes in. Cue: chocolate maple syrup.

Please excuse me, I’ll be working out for the rest of the day. Because I ate that whole stack o’ pancakes. Plus some testers. o emm geee.

You might pass these up thinking they’re waaay more unhealthy than a regular pancake. But let’s stop pretending that pancakes are even healthy to begin with. So why not add a little peanut butter and dark chocolate {ahem, both having beneficial nutritional qualities…in moderation} and blow your mind this morning?

Is it the impending holiday of love that has my mind stuck on chocolate + peanut butter recipes? I don’t know, but there are definitely more coming. I have so many ideas for you guys, so please check back soon!

peanut butter pancakes with chocolate maple syrup

for the syrup

2 ounces chocolate, dark or milk depending on your preferences
2 tablespoons butter
1 cup maple syrup (I used real maple syrup so I can’t vouch for whether or not mrs. buttersworth works as well)

for the pancakes

2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon (optional)
a pinch of freshly grated nutmeg (optional)
1/2 teaspoon salt
2 cups low-fat buttermilk, shaken well
2 eggs
1/2 cup peanut butter, I used creamy but use crunchy if you’d like!

To make the syrup: combine the three ingredients in a saucepan over low heat and stir frequently until melted. Keep warm

To make the pancakes: Combine the dry ingredients in a medium-size bowl. In a separate bowl, beat the eggs, then add buttermilk and peanut butter. Mix until mostly combined.

Add the wet mixture to the dry mixture, folding the ingredients in. Mix only until everything is incorporated. The batter will be very thick and chunky, almost like a chunky cake batter. It looks like it wouldn’t produce a delicious-looking pancake, but it does.

Turn on your griddle or heat you pan, allowing the pancake batter to rest for a few minutes.

You may have to scoop the pancake batter on the griddle since it is so thick, then spread it around with the back of a spoon. Flip when the edges are looking very dry.

Stack ‘em up with some butter on top and pour on the warm chocolate syrup, baby!

Pancake recipe slightly adapted from radishes and rhubarb