Oversized Cookie Pancakes

Ingredients

• Pancakes:
• 1 cup all-purpose flour
• ½ cup quick-cooking oats
• 3 tablespoons brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ½ cup peanut butter
• ¼ cup butter
• 1 ⅓ cups buttermilk
• 1 large egg
• Peanut Butter Sauce:
• ¼ cup confectioners sugar, or more to taste
• cooking spray

Step 1

In a big bowl, mix together the flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon. In a microwave-safe measuring cup, melt the peanut butter and butter together for about 30 seconds. Stir in the buttermilk and egg until smooth, then pour this wet mixture into the dry ingredients. Give everything a gentle stir just until combined, then fold in the chocolate chips. Let the batter sit for about 5 minutes to thicken up a bit.

Step 2

While the batter is resting, make the peanut butter sauce. Melt the peanut butter and butter together again for 30 seconds, then whisk in the powdered sugar and a pinch of salt until smooth.

Step 3

Heat a large nonstick skillet over low heat and spray it lightly with cooking spray. Scoop about a third of a cup of batter into the pan and spread it out with the back of a spoon to form a circle just over a quarter-inch thick. Sprinkle some candy-coated chocolate pieces on top. Cook until the edges look set, about 2 to 3 minutes, then carefully flip and cook for another minute or two. Slide the pancake onto a plate, drizzle with the peanut butter sauce, and add a few more chocolate candies on top before serving.