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chocolate peanut butter pancakes

May 13, 2018

Long time no see, friends!

Um… it’s been a while.

“I’m busy” is such an overused excuse, and I really thought that was the reason I hadn’t posted in 3 months. But I’ve been doing some thinking lately, and I’ve come to the conclusion that my inactivity is simply because I’d really just lost the motivation to test and shoot recipes. It’s actually something I’ve read a lot about: blogger burnout.

If any of y’all have ever experienced utter lack of desire to absolutely anything, that’s basically what happened to me. It’s like when you’ve got a ton of schoolwork to do but you can’t help but put it off to tomorrow… and the next day… and the next day. I mean, there’s so much else to do other than writing blog posts, right? It’s so much easier to bake some cookies and not have to worry about taking pictures, or messing with lighting and editing. Most of the time, things like watching TV with my family or playing fetch with my dog are much more desirable than having your face buried in a screen for hours.

But this morning, my mom wanted something sweet for breakfast, so I wanted to whip up a quick batch of chocolate peanut butter pancakes. I went on my blog to grab a recipe, but I discovered that I’d never posted a pancake recipe before!! I was so disappointed in myself, and then realized how long it’d been since I’d posted. Gosh, I’ve actually missed blogging so much. I’m going to be so busy this summer, but one of my main goals is to seriously just try and fit in some time for baking and blogging. It used to be a much bigger part of my life than it is now, and I would love to start back up again.

Today, I want to talk about ALL THINGS PANCAKES.

There’s really nothing challenging at all about making a great batch of sweet, fluffy pancakes. All it takes is some flour, some sweetness, milk and eggs, a leavening agent, and a little love and care. However, there are a couple things to keep in mind when making pancakes.

First of all, the type of flour used is actually essential to the texture of the pancake. I’ve actually tried making pancakes with bread flour in the past (we’d run out of all-purpose flour), and they turned out tough and dense. If it’s your first time making them, I’d play it safe and start out with regular all-purpose flour.

However, if you want to switch it up a bit, try using almond flour for a gluten-free option, or even buckwheat for a more intense, earthy taste. In today’s recipe, I’m using whole wheat flour, which doesn’t affect the pancake’s structure or texture; it’s got some health benefits, which is great, and I also love the subtle, nutty flavor it provides!

Chocolate Peanut Butter Pancakes - My Southern Sweet Tooth

If you’ve already seen the recipe down below, you’ll notice that I separate my eggs, and beat the whites on high until stiff peaks form. Then, I add that in to the rest of the pancake batter.

I’ve made classic buttermilk pancakes before, which are delicious without the extra step of beating the egg whites. However, if you’re not careful, it is very easy to accidentally overmix, resulting in a super chewy, dense cake. There’s a time and place for chewy and dense desserts (helloooo brownies!), but definitely not now! Folding in the egg whites loosens up the batter and makes them taste moist and as light as a cloud!

Visually, these pancakes are a lot thicker than if you didn’t whip the whites. If you wanted them to be even fluffier, then I would suggest increasing the quantity to two egg whites – that would give you a significantly fluffier pancake.

When working on the griddle, it’s important to note that cooking time varies. This depends on the amount of heat and pancake batter used in the cooking process. Don’t just set a timer and blindly flip the pancake after it goes off. The more batter used per pancake, the less heat you should use, which would increase the cooking time.

Rule of thumb: when the edges of the pancakes are set, and bubbles appear across the entire surface, they should be ready to flip! This is caused by the baking powder creating air pockets in the pancakes, which make them light and airy. If all of the bubbles are gone, your pancakes are going to turn out flat. And most likely burnt, too!

Also, if you plan on adding chocolate chips or any mix-ins of choice, sprinkle them over right after you first pour the batter onto the griddle. If you add them directly into the big bowl of pancake batter, your mix-ins will be unevenly distributed (i.e. some pancakes might have more chocolate chips than others)

Chocolate Peanut Butter Pancakes - My Southern Sweet Tooth

Serve your pancakes hot from the griddle, with warm maple syrup and a little butter, if you desire. For this particular recipe, I spooned about 1/3 cup peanut butter into a little ramekin and heated it in the microwave for about 15 seconds, so it would be pourable and easier to drizzle. If you’re feeling ambitious, I recommend sprinkling over chocolate chips, peanut butter chips, powdered sugar, or even sprinkles. Some whipped cream plus a dusting of cocoa powder wouldn’t hurt either!

These chocolate peanut butter pancakes would be SO great for a last minute Mother’s Day brunch. They’re rich, fluffy, and sweet – everything you’d expect in a pancake. I’m actually making some blueberry pancakes today, plus some eggs (I love Ree’s) and some coffee. What are your Mother’s Day plans?

Chocolate Peanut Butter Pancakes - My Southern Sweet Tooth

Chocolate Peanut Butter Pancakes
Prep time
Cook time
Total time
Serves: about 8 pancakes
  • 1 cup whole wheat flour
  • 4 tbsp sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 3 tbsp unsweetened cocoa
  • 1 egg, separated
  • ½ cup peanut butter
  • 1 cup milk
  1. In a large bowl, whisk together flour, sugar, baking powder, salt, and cocoa. In another bowl, mix egg yolk and milk to combine. Whisk the milk mixture into the dry ingredients, until just incorporated. Don't overmix!
  2. Using an electric whisk (you could do this by hand, but it would take a while!), beat the egg whites until stiff peaks form. Then, gently fold in the egg whites. Heat a nonstick griddle to medium heat. Drop batter onto the heated griddle. I used this cookie scoop to make them the same size, but you could use a ¼ cup measure too!
  3. Cook the pancakes for about 3-4 minutes, until bubbles form on the surface. Flip using a spatula, and cook for an additional minute, until the bottom is browned.
  4. Serve with a generous drizzle of peanut butter and maple syrup; sprinkle over chocolate chips and powdered sugar if you dare! Enjoy!

the ultimate chocolate cake

February 19, 2018

You guys!! This ULTIMATE CHOCOLATE CAKE has me so so so excited. Moist, rich, and completely and undeniably pure chocolate.

I’ve spent the last month testing the perfect cake recipe. The one I’ve finally landed on, is actually kind of devils-food-cake-inspired! This chocolate cake is actually a teensy bit dense, but with an intense chocolate flavor (thank you thank you hot coffee).

I’d also like to point out that high quality baking cocoa is actually super important. I love Rodelle! With other recipes, I guess you could just substitute with hot cocoa mix or something, but this is the ultimate chocolate cake here. No time to skimp on the cheap stuff! Continue Reading

best sweet treats in NYC

February 3, 2018

It’s been almost a month since I came back from my trip to New York. I’m actually still sorting through various pictures on my camera roll and trying to get them organized. We literally took a picture everywhere we turned, and I guess I’m kind of paying the price for that. But looking back on all the amazing food we ate, I’m so glad I took so many pictures! Today I’m sharing a couple of the best sweet treats in NYC, to cure our sweet-toothed cravings. Plus, you really can’t experience New York to the fullest without going to places like Cookie DŌ or Dominique Ansel.

I hope you enjoy!

P.S. If you haven’t read my previous NYC post, make sure to check it out! It’s all of the delicious brunch places we went to in the city. If you’re ever in the area, I hope these two posts help you out. There are also more coming… I just have to get another 200 or so photos (and my life) together before I can write another one! Continue Reading

chocolate mocha waffles

January 24, 2018

Chocolate + coffee + waffles. Do I even need to say anything else? Waffles are inarguably the quintessential breakfast/brunch food in the entire world. When you think about waffles, what’s the first thing that comes to mind? For me, it’s a giant, perfectly set table with a humungous stack of waffles in the middle, surrounded by a plethora of syrups and toppings.

These chocolate mocha waffles are something I’ve been craving non-stop. I can’t stop making them! Obviously, you might not be able to make these during hectic weekday mornings, but you could literally just serve these for Sunday brunch and you’d be good to go.

Fun fact: I was actually looking through some of my older recipes, and I stumbled upon my chocolate raspberry waffles and my coffee cupcakes recipes. It’s crazy how fast time flies! Anyways, I felt it was necessary to combine the two into one epic breakfast food. Continue Reading

baked churros

January 16, 2018

I know, I know, everyone’s been starting the new year with juice cleanses/sugar free challenges/new body resets, and I’ll admit, I’ve been tempted to start eating healthier myself. Then these churros happened. And I lost all self control.

Have you ever made a choux pastry before? When I was testing these a week or two ago, I started off by making these Pâte à Choux pastries from the Kitchn (y’all know I loooove the Kitchn), just to get the hang of it. Traditional churros are basically fried choux pastries, piped into logs and rolled in cinnamon sugar. They’re the best, and actually surprisingly easy to whip up! Don’t let the stovetop and seemingly-intimidating-piping scare you.

Side note: these churros kinda remind me of the cronuts I had in New York (here), and now I’m actually having post-NYC withdrawals. Anyone else? Where did you go for the holidays?

Continue Reading

brunchin’ in nyc (NYC eats)

January 4, 2018

Hi friends! I’ve been in New York for the past week. 5 days, to be exact. I’ve seen basically all there is to see, ridden the subway so much that I’ve memorized the stations in lower Manhattan, and most importantly, eaten a whole lot of food. New York was everything I’d dreamed it would be, and more! Times Square, the Brooklyn Bridge, the Top of the Rock + the Rockefeller Christmas tree… they’re all exactly how I’d imagined. Especially during the holiday season, traveling to the city was utterly and completely magical.

You know the saying, “Sundays are for brunch”? Well, when you’re vacationing in New York City, the saying should be, “Everyday is a good day to brunch.” Because we didn’t have to get up early, my parents and I brunched every single day we were there. By combining breakfast and lunch, it saves money, and gives you an excuse to eat a late afternoon “snack” at Black Tap or Cookie Do. Plus, brunch is ALWAYS a good idea.

So my first post of 2018 is a food guide of all of the brunch spots we ate at in NYC. Starting off the new year right? I think so. Continue Reading

confetti cinnamon roll muffins

December 29, 2017

Sooooo 2018 is a couple days away…

So much has happened this year, yet it’s flown by so fast that I can honestly hardly remember anything! Anyone else? But I can’t wait for what the new year has in store. Even though 2017 has been a crazy year, I’m actually kind of sad that it’s ending. I’m grateful for all the excitement and adventure that this year has brought me. I wouldn’t go back and change anything!

Today, I’m partnering up with my girl Angie from Indulge Your Inner Foodie, to bring you some easy recipes to celebrate the new year with. I’m showing y’all how to make colorful confetti cinnamon roll muffins (!!), and over on IYIF, Angie is whipping up an some boozy Captain Morgan and Kombucha Shooter drinks (!!!!!!). What better way to end 2017 than with one last epic foodie collab? Make sure to check out Indulge Your Inner Foodie, as well as her Instagram, Pinterest, Facebook, and TwitterContinue Reading

dc eats

December 26, 2017

As a kid, growing up, I was always so sad when December 26th rolled around. I didn’t care about anything anyone said… I was just so bummed that Christmas day had come and gone, and school would be starting soon, and everything would be going back to normal. But now? I’ve realized the holidays really aren’t over yet… Christmas decor won’t start coming down until a couple days after new years, and until then, people are still prepping for the long-awaited January 1st. So don’t be sad! I like to try and keep up with the Christmas spirit for as long as possible (which means continuing to bake all things gingerbread/peppermint and inhaling hot cocoa by the cup).

Speaking of which, I hope you all had a WONDERFUL Christmas!

My parents and I traveled up to Washington D.C. to meet up with a couple family members, which was so exciting! Even though we didn’t get to spend Christmas at home, we were surrounded by the company and presence of family and amazing food. I can’t believe I’m saying this, but it was almost even better away from our actual Christmas tree.

So today I’m sharing a couple fun foods from our wonderful time spent in Washington D.C. Although it isn’t one of my usual posts, it’s still a whole lot of food, so I’m not complaining… hehe. Enjoy!

Continue Reading

eggnog scones

December 23, 2017

Christmas is in two days. Whaaat?

This year has been especially weird, because Christmas is on a Monday, and we don’t get out for winter break until literally the week before Christmas. The sad thing about that is, I’m so preoccupied with studying for exams and finals, that I don’t really get the chance to get in the holiday spirit! aka lounging around my house in fuzzy socks, sipping hot cocoa, and just enjoying the season. Which is why things like peppermint sugar cookies, drinking eggnog, and catching up on Youtube vlogmas are the only things keeping me from becoming a grinch.

Oh yeah, and speaking of eggnog, let’s talk about these eggnog scones. Because that’s really why you’re here, right? They’re chewy, yet with the perfect hint of the buttery flakiness that everyone loves when it comes to scones. Filled with thick, velvety eggnog instead of traditional milk, these pastries are the epitome of the holiday season. I guess I know what I’m having on Christmas morning! YUM. Continue Reading

latest eats (12.18.17)

December 18, 2017

There’s more to my life than just recipes and food, I swear. But not much.

Just kidding. But it is a pretty decently sized part of my life, that up until now, I’ve only shared a small portion of. Developing my own recipes, styling and capturing food, and sharing them is something I love doing, but what about everything else? I’m talking about trying-new-restaurants, making-other-people’s-recipes, and eating-way-too-many-free-samples-at-costco side of it. Because let’s be honest (and I’m speaking on behalf of food bloggers in general), that part dominates about 80% of my life. #freesamplesfolyfe.

Think of Latest Eats almost like one of those “favorites” post that fashion/lifestyle bloggers do, but just a food blogger version.

Don’t get me wrong, my cashew hot cocoa is something I make on a weekly basis, but I’m also frequent maker of other recipes, such as Laura in the Kitchen’s spinach pesto pasta or Sally’s waffles. And I practically live off of spinach roll ups from Zoe’s Kitchen, and shrimp vermicelli from a local Vietnamese restaurant in my area. Maybe you’ll discover new recipes that you’ll make for years to come, or a new restaurant that you’ll fall in love with. Hey, we’re all friends around here, and I’d love to help!

So here are my latest eats!! Continue Reading