Chocolate Peanut Butter Swirl Pancake Bake: it’s a little bit breakfast, a little bit dessert. Rich chocolate pancake mix topped with a decadent peanut butter swirl.
Is this breakfast or dessert?
Even though this Chocolate Peanut Butter Swirl Pancake Bake has “pancake” in the name, it’s not only for breakfast. This recipe makes a great breakfast, dessert, or snack. At only 135 calories or 4 WW points per serving, it’s a perfect mid-day pick-me-up or sweet ending to your day. Served with some fresh fruit, an egg, bacon or sausage, this makes for a well-rounded breakfast.
The basics of the chocolate peanut butter swirl pancake bake
This recipe couldn’t be easier to make. The prep takes only five minutes, and then it cooks for 25 minutes. If you think you don’t have the time to meal prep, I can assure you, you have the time to make this recipe. All you need to do is combine the batter ingredients, pour them into a pie dish to bake. Gathering and mixing the ingredients takes all of five minutes, and then the remainder of the time is inactive time. Which means that while the pancake bake cooks, you can do other things; you don’t have to be tied down to the kitchen for this one.
First, let’s start with our ingredient list:
- dark chocolate pancake mix (I use this one from Kodiak Cakes)
- baking powder
- unsweetened cocoa powder
- vanilla extract
- egg whites
- almond milk
- peanut butter powder (like this one from PB2)
The most important ingredient here is the dark chocolate pancake mix from Kodiak Cakes. I am sure there are other brands out there, but this is the one I can find easily. I find this mix locally at Stop and Shop or Target, but they also have a store locator on their website.
If you can’t locate the dark chocolate pancake mix, you can use a regular pancake mix instead; it just won’t be as chocolate-y.
How to make chocolate peanut butter swirl pancake bake
First, preheat your oven to 350F. I bet you’ll be done mixing your ingredients before your oven is ready!
Next, grab a large mixing bowl. Combine all of the ingredients (aside from the peanut butter powder) and whisk them together thoroughly. Next, spray a pie dish or baking dish with some cooking spray and pour the batter in.
Now that the batter is ready, it’s time to prepare your peanut butter swirl. Mix the powdered peanut butter with water or almond milk. Start with a 1:1 ratio, and then add splashes of liquid as needed to thin it out. This is the consistency you are looking for:
Next, dollup the peanut butter mixture on top of the batter. Then, using a knife, swirl the dollups around the top of the batter to make a design. That’s all the prep! Next, pop your dish into the oven to bake – it should take anywhere from 20-25 minutes for this to set up.
This is what the pancake bake will look like after 20-25 minutes:
Serving, storage, and meal prep
This makes an excellent meal prep; this recipe makes four servings, but can easily be doubled. If you double the recipe, use a larger baking dish to fit 8 servings. To store the bake, you can cover the baking dish tightly with plastic wrap and store in the fridge, or you can place the individual servings in storage containers in the fridge.
To reheat, simply microwave individual portions or pop them in the toaster oven. You can’t mess this up, I promise!
Serving suggestions: I love this pancake bake with a sliced banana and some extra peanut butter drizzled on top. You can also serve this along side some eggs, sausage or bacon for a more filling breakfast.
Chocolate Peanut Butter Swirl Pancake Bake
- mixing bowl
- pie dish
- 1 cup dark chocolate Kodiak cakes pancake mix
- 1 teaspoon baking powder
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 egg white or 3 tablespoons liquid egg white
- 1 cup almond milk unsweetened, can substitute cashew milk or skim milk
- ¼ cup peanut butter powder
- Preheat oven to 350F.
- In a large mixing bowl, combine the batter ingredients (all ingredients except the peanut butter powder).
- Pour into a 8-10”baking dish or pie plate that has been sprayed with cooking spray.
- Mix the peanut butter powder with water in a separate small bowl. Note: Add enough water so that the consistency is thinner than peanut butter, but not too watery, somewhere in between.
- Plop the peanut butter mixture by the spoonful across the top of the chocolate batter, and then using a knife, create swirls.
- Bake at 350 for about 25 minutes or until a toothpick comes out clean.
If you like this recipe, check out these other pancake bake recipes: