Peppermint Pancakes
Peppermint pancakes are a festive twist on the breakfast classic that combine your favorite fluffiness with indulgent chocolate and cool peppermint. This quick recipe will have a Christmas breakfast befitting Santa or his elves on your table before you know it!
Some mornings just call for a little magic, especially during the holiday season.
And peppermint pancakes are my easy way of making some magic without turning the whole kitchen upside down.
They mix up so quickly that I can get a festive breakfast on the table while without missing any of the best Christmas moments.
The light minty flavor and decadent chocolate makes this breakfast feel like drinking a big, cozy cup of cocoa complete with candy cane garnish.
And that goes double if you add a swirl of frosting and a handful of crushed candy cane.
Buddy the Elf, Santa, and your kids are sure to approve!
Ingredients
To make these you’ll need:
- Egg
- Butter– Melted, unsalted
- Vanilla– Real vanilla extract tastes better than imitation
- Peppermint mocha creamer– Yes, coffee creamer. This is where a lot of the flavor is going to come from. You can use store bought or our homemade version.
- Flour– All purpose
- Cocoa powder– You can find this in the baking aisle. It doesn’t matter what kind of cocoa powder you use.
- Baking powder– To make them fluffy.
- Salt– To balance the sweet.
- Sugar– Granulated
- Toppings– White, vanilla frosting and crushed candy canes
How to Make
Peppermint pancakes are so easy to make!
Start by whisking together the flour, cocoa, baking powder, salt, and sugar in a large bowl.
Once the dry ingredients are combined, mix in the egg, melted butter, vanilla, and creamer with a hand mixer until the batter is mostly smooth.
Pour batter into a piping bag.
Heat up a skillet on medium heat and grease the skillet with butter.
When the butter has melted, squeeze about a quarter cup of batter into the center of the skillet.
Cook your pancake until edges are cooked through and bubbles on top begin to pop.
At this point, flip the pancake quickly and cook the remaining side, until cooked through.
Repeat until the batter is used up.
Stack your pancakes, slathering white frosting between each pancake.
Top your stack off with additional icing or whipped cream and crushed peppermint.
Serve and enjoy!
Storing Leftovers
These peppermint pancakes are best right when you make them.
If you think you will have some left, leave those unfrosted.
Store them in a ziplocking bag or airtight container in the fridge for up to 3 days.
Tips and Tricks
- Transferring the batter to a piping bag is required but it does make it easier to make perfect pancakes with less mess. If you don’t want to do this, just use a measuring cup or ladle to spoon the batter onto your griddle.
- While frosting is delicious, you could also top these with a drizzle of chocolate syrup and a dollop of whipped cream.
- Butter your griddle every few pancakes to keep the pancakes from sticking.
Other Holiday Breakfast Ideas
Peppermint pancakes are a festive twist on a breakfast favorite, perfect for Christmas morning.
Make them and enjoy!
Looking for other holiday breakfast ideas?
Try these:
- Cinnamon Roll Pancakes
- Pancake & Waffle Breakfast Board
- Raspberry Lemon Danishes
- Pumpkin Bread Pudding
- Blueberry Croissant Breakfast Bake
If you’ve tried these PEPPERMINT PANCAKES or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Peppermint Pancakes
Ingredients
- 1 Egg
- 1/4 cup Melted Butter
- 1 tsp Vanilla extract
- 1 1/2 cups Peppermint Mocha Creamer
- 2 cups Flour
- 3 tbsp Cocoa powder
- 4 tsp Baking Powder
- 1/2 tsp Salt
- 3 tbsp Sugar
- 1 tub White Frosting for topping
- Crushed Candy Canes for topping
Instructions
- Start by whisking together your dry ingredients (flour, cocoa, baking powder, salt, and sugar.)2 cups Flour, 3 tbsp Cocoa powder, 4 tsp Baking Powder, 1/2 tsp Salt, 3 tbsp Sugar
- Once mixed well, add in your egg, melted butter, vanilla, and creamer. Mix with a hand mixer until well combined and smooth.1 Egg, 1/4 cup Melted Butter, 1 tsp Vanilla extract, 1 1/2 cups Peppermint Mocha Creamer
- Pour batter into a piping bag for less mess. Heat up a skillet on medium heat. Grease your skillet with butter and squeeze batter into the center of the skillet.
- Cook your pancake until edges are cooked through and bubbles on top begin to pop. Flip quickly and cook the remaining side, until cooked through. Repeat until the batter is used up.
- Stack your pancakes placing white frosting between each pancake. Top your stack off with additional icing and crushed peppermint.1 tub White Frosting, Crushed Candy Canes
- Serve and enjoy! The perfect pancakes for Christmas morning.
Notes
- Transferring the batter to a piping bag is required but it does make it easier to make perfect pancakes with less mess. If you don't want to do this, just use a measuring cup or ladle to spoon the batter onto your griddle.
- While frosting is delicious, you could also top these with a drizzle of chocolate syrup and a dollop of whipped cream.
- Butter your griddle every few pancakes to keep the pancakes from sticking.
Nutrition
