Double-Chocolate PB Pancakes

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Double-Chocolate PB Pancakes
  • Prep 20 min
  • Total 20 min
  • Servings 6
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We added baking cocoa and dark chocolate to pancakes made with Bisquick and topped with peanut butter and bananas for an insanely delicious breakfast treat that's ready in only 20 minutes.
By Brooke Lark
Created Jan 26, 2012


  • 1 cup Original Bisquick™ mix
  • 1/4 cup unsweetened baking cocoa
  • 1 egg
  • 1 1/4 cups milk
  • 1/2 cup chopped dark baking chocolate
  • 1 cup peanut butter
  • 2 bananas, sliced
  • Real maple syrup


  • 1
    In large bowl, stir together Bisquick mix, cocoa, egg and milk with whisk just until blended. Stir in chopped chocolate.
  • 2
    Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter (or desired amount) onto hot griddle. Cook about 3 minutes or until bubbles form on top. Turn; cook other side until set.
  • 3
    Spread peanut butter over pancakes; top with sliced bananas. Serve with syrup.

Tips from the Betty Crocker Kitchens

  • tip 1
    Really like chocolate? Add 1/4 cup of milk chocolate chips for a triple-chocolate treat!
  • tip 2
    Put away the peanut butter and pull out the hazelnut spread with cocoa for a totally creamy and delicious twist!


Nutrition Facts are not available for this recipe
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