In a mixing bowl, combine all-purpose flour, baking powder, milk, eggs, sugar, and a pinch of salt. Whisk until the mixture is smooth and lump-free. Let the batter rest for about 10 minutes.

Preheat a non-stick skillet over medium heat, lightly greasing it with butter or oil. Pour about a quarter cup of batter into the skillet, swirling to form a thin layer. Cook for 2–3 minutes until the edges start to lift and bubbles form, then flip it over and cook for another 1–2 minutes until golden brown. Transfer to a plate and repeat with the remaining batter, stacking the pancakes.

Once all pancakes are cooked, place the first pancake on a serving platter. Spread a generous layer of peanut butter, followed by a layer of chocolate spread. Continue stacking pancakes, alternating between the spreads, until all pancakes are layered.

Optionally, top your layered cake with a dollop of chantilly cream and a sprinkle of fresh berries. A drizzle of extra chocolate sauce can add a lovely finishing touch. Cut the cake into wedges or slices to serve.

If you have leftovers, store the Chocolate & Peanut Butter Pancake Cake covered at room temperature for 1 day or in the refrigerator for up to 2 days. Gently reheat individual slices in the microwave for a soft texture or serve cold.