Dessert

Chocolate & Peanut Butter Pancake Cake Recipe

ByJake Silas February 3, 2026February 3, 2026

Introduction

This Chocolate & Peanut Butter Pancake Cake is a delightful treat combining the rich flavors of creamy peanut butter and smooth chocolate spread layered between delicate pancakes. Perfect for brunch or dessert, this cake is sure to impress with its beautiful layers and indulgent taste.

A tall stack of many thin crepe layers forms this round cake, each crepe a light golden brown color. Between every crepe is a thick layer of glossy dark chocolate spread, creating many well-defined dark brown lines. The top crepe layer is dusted lightly with powdered sugar, adding a soft white texture. A large wedge has been cut out from the cake, showing the even crepe and chocolate layers inside. The cake sits on a white plate with some powdered sugar scattered around the base. The background is a white marbled texture with a soft red wall behind. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g peanut butter
200g chocolate spread
Icing sugar, to serve
Squirty cream, to serve
5 eggs
750ml milk
250g plain flour
50g butter
A pinch of salt

Instructions

Step 1: Make the pancake batter by tipping the eggs, milk, plain flour, and a pinch of salt into a blender and blitzing until smooth. Alternatively, whisk the eggs and flour together until smooth, then slowly whisk in the milk and salt before transferring the batter to a large jug.
Step 2: Heat a 20cm frying or crêpe pan over medium heat. Using kitchen paper, wipe a little butter around the pan to grease it. Pour in enough batter to form a thin pancake and cook for about 1 minute on each side until golden.
Step 3: Slide the cooked pancake onto a serving plate. Immediately spread a layer of peanut butter followed by a layer of chocolate spread over the pancake.
Step 4: Repeat the cooking and spreading process with the remaining batter, stacking each pancake with the spreads on top of the previous one to build your pancake cake.
Step 5: When all pancakes are stacked, dust the top with icing sugar and cut into wedges. Serve with squirty cream on top for extra indulgence.

Tips & Variations

For a different twist, make your own chantilly cream by whisking 150ml double cream with 1 tbsp icing sugar and a drop of vanilla extract until soft peaks form. Use this cream to spread between pancakes instead of peanut butter and chocolate.
Try adding dollops of lemon curd to the chantilly cream for a refreshing Lemon Cream Pancake Cake.
Whip chantilly cream with a shot of espresso for an Espresso Pancake Cake, then dust cocoa powder on top before serving.

Storage

This pancake cake will keep well at room temperature for up to one day. If you have leftovers, store them covered in the fridge and consume within 24 hours. Reheat gently in a low oven or microwave to soften before serving, if desired.

How to Serve

A tall stack of thin crepes layered with smooth, rich chocolate spread between each one, forming around 20 visible layers that alternate between light golden brown crepes and dark brown chocolate. The top crepe is lightly dusted with powdered sugar, creating a soft white coat. One large slice is cut out, showing the neat layers and a bit of the melted chocolate oozing in the middle. The stack sits on a white plate against a red textured background and a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nut butters instead of peanut butter?

Yes, almond or cashew butter can work well as alternatives, though the flavor will change slightly. Choose a smooth nut butter for easier spreading.

Can I prepare the pancakes in advance?

Yes, you can make the pancakes ahead of time and store them in the fridge, separated by parchment paper. Rewarm gently before assembling the cake for best results.