Every now and then, breakfast deserves to feel like a celebration. These Vegan Peanut Butter Cup Pancakes deliver exactly that moment of joy. This isn’t your everyday nourishing morning meal; it’s a touch of pure indulgence reserved for birthdays, weekend brunches, or those “just because” days when a bit of chocolate and peanut butter magic feels right.
If you’re a Reese’s lover (or live with any), these pancakes are going to disappear fast. Inspired by the classic orange-wrapped treat, this recipe layers a rich, chocolatey pancake base with gooey chocolate chips and finishes with a silky-smooth maple peanut butter glaze that melts into every warm bite. Kids and adults alike will be asking for seconds!
A Decadent Vegan Pancake Recipe Made With Pantry Staples
One of the reasons I love these indulgent peanut butter cup pancakes is how simple the ingredient list is. Everything comes together with everyday pantry staples like flour, cocoa, soy milk, peanut butter, and maple syrup. The chocolate pancake batter mixes up in minutes, and the glaze is just two ingredients whisked together. It feels luxurious but requires almost no effort.
The pancakes cook up fluffy, dark, and chocolate-scented (almost like a breakfast brownie) and those melty vegan chocolate chips truly seal the deal. When topped with the warm maple-peanut-butter glaze? Breakfast becomes dessert in the most delightful way.
Perfect for Birthday Breakfasts, Celebratory Brunches & Treat-Yourself Mornings
These vegan chocolate peanut butter pancakes shine whenever you want to make the morning feel special. They’re ideal for:
- Birthday breakfasts
- Sleepover or weekend brunch spreads
- Holiday mornings
- Valentine’s Day or Mother’s Day breakfast in bed
- Any moment that deserves chocolate
They’re fun, over-the-top, kid-approved, and surprisingly easy to pull together, even before your first cup of coffee.
Why You’ll Love These Vegan Peanut Butter Cup Pancakes
- Rich chocolate flavour with real cocoa powder
- Easy pantry-staple recipe- no complicated steps!
- Naturally vegan
- Ultra-creamy maple peanut butter glaze
- Melty chocolate chips in every bite
- Loved by kids and adults alike
If you need a show-stopping vegan brunch dish, this is it.
Tried it? Let me know what you think by clicking the stars below!
Peanut Butter Cup Pancakes
Ingredients
- 1 ½ cups soy milk
- 1 tbsp apple cider vinegar or lemon juice, in a pinch
- 1 cup all purpose flour
- ¼ cup sugar
- ¼ cup cocoa powder
- 1 tbsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- 1 tsp vanilla extract
- 2 tbsp coconut oil melted *optional, but recommended for best texture
- ⅓ cup peanut butter *softened (see Notes)
- ½ cup vegan chocolate chips or more to tase
Maple Peanut Butter Glaze
- ⅓ cup maple syrup
- ⅓ cup peanut butter
- pinch salt
Instructions
- In a large bowl, combine the soy milk and apple cider vinegar. Let sit to curdle while you prepare the other ingredients.
- In a medium bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt together until well combined.
- Add the vanilla extract, coconut oil (if using) and peanut butter to the bowl with the soy milk mixture. Whisk thoroughly until smooth.
- Now, gently stir in the dry ingredients into the bowl with the wet ingredients. Careful not to overmix. Fold in the vegan chocolate chips.
- Cook the batter over medium heat on a griddle or skillet, flipping once the edges are set and the batter has firmed up on the bottom. Continue heating the other side until cooked, usually an additional 1-2 minutes.
- While the pancakes are cooking, make the Glaze. Simply whisk the peanut butter and maple syrup together until smooth. You can create more or less, as needed,y by following the 50/50 ratio of peanut butter to syrup.
- Once the pancakes are done cooking, spread on the Maple Peanut Butter Glaze. Serve warm and enjoy!
Notes
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