Chocolate & Peanut Butter Pancake Cake Recipe

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate bowl, beat the eggs and milk. Gradually add the melted butter while whisking continuously.

Pour the wet ingredient mixture into the dry ingredients and stir until just combined.

Heat a non-stick pan over medium heat. Pour 1/4 cup of batter onto the pan and cook until bubbles form on the surface. Flip the pancake and cook for another minute or until golden brown. Repeat with the remaining batter.

Once all the pancakes are cooked, spread a thin layer of peanut butter on each pancake.

Stack the pancakes on top of each other, spreading additional peanut butter between each layer.

Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each interval, until smooth.

Pour the melted chocolate over the pancake cake, allowing it to drizzle down the sides.

Sprinkle chopped peanuts on top for added crunch, if desired.

Let the cake cool for a few minutes before slicing and serving.