Fluffy Dark Chocolate Peppermint Pancake

This fluffy dark chocolate peppermint pancake is the absolute delight for a Christmas morning breakfast. 

Our Christmas morning rituals include sipping on some hot chocolate while we listen to some classic jingles as we make loads and loads of crêpes and fluffy pancakes. It's like a feast where we blend different unusual flavors to see what we fancy.

This dark chocolate peppermint pancake is an oldie but a goodie. Two years ago, my son decided it'd be best to add gingerbread man and sprinkles in the pancake batter, need I tell you how that turned out? Phew! 

If you are a peppermint fan, you will go bonkers for this recipe. It's quick, easy, chocolatey, and crunchy with every bite. 

How to make fluffy dark chocolate peppermint pancake 

To make this recipe, you only need a little peppermint extract. You don't want to add too much, seeing as you will be adding some crushed peppermint as you cook the batter. 

Ingredients you'll need are;

1 ½ cups all-purpose flour 

⅓ cup unsweetened dark cocoa powder

2 ½ teaspoons baking powder 

⅛ teaspoon salt

4 tablespoons melted butter, divided 

3-4 tablespoons sugar

2 large eggs

½ teaspoons peppermint extract

1 ⅓ cups buttermilk (see notecard on how to make one at home)

¼ cup crushed peppermint plus more to garnish (about 10 peppermint rounds)

½ cup chocolate morsels 

In a large mixing bowl, whisk together all-purpose flour, dark cocoa powder, baking powder, and salt. Set aside. 

In another bowl, whisk together the two tablespoons of the melted butter, sugar, eggs, and peppermint extract. Gently fold in the egg mixture with the dry ingredients from earlier. Add the buttermilk, one-fourth cup at a time, continue to fold in until combined. Do not overmix the batter; you don't want the pancakes to be hard. Set aside. 

Heat a pancake or skillet pan and lightly grease with butter, then pour in ¼ cup of batter at a time, spaced slightly apart if using a big skillet and spread gently. Sprinkle some crushed peppermint and chocolate morsels on top and cook for 2-3 minutes or until bubbles rise to the surface and bottom are lightly golden. Flip once and allow to cook for one minute.

If you are cooking in batches, transfer the pancakes into a preheated oven at the lowest setting to keep them warm. 

Drizzle the pancakes with maple syrup, chocolate syrup, or some whipped cream. Whatever you fancy, Go for it. 

There you have it! The fluffiest dark chocolate peppermint pancakes. Jump to the recipe page to get started. I hope this recipe puts a smile on your friend's and families' faces this holiday season. 

MORE HOLIDAY TREATS TO WOW YOUR GUESTS

Classic Tiramisu

CARAMELIZED CREAMY LEEK, ONION AND ARTICHOKE TART

 Pumpkin  Pecan bundt cake with brown butter maple glaze

Spiked Peppermint Hot chocolate

Did you make this recipe? Share with us on Instagram using the hashtag worldlytreat(#worldlytreat); we'd love to see what you made. Don't forget to pin it for later.

Peace & Love

Maureen

Jump to RecipePrint Recipe

📖 Recipe

Fluffy Dark Chocolate Peppermint Pancake

This fluffy dark chocolate peppermint pancake is the absolute delight for a Christmas morning breakfast. It’s quick, easy, chocolatey and crunchy with every bite. 

5 from 27 votes

Print Pin Rate

Course: Breakfast, Brunch

Cuisine: American

Prep Time: 8 minutes minutes

Cook Time: 3 minutes minutes

Total Time: 11 minutes minutes

Servings: 6 medium size pancakes

Calories: 411kcal

Author: Maureen Celestine

Ingredients

• ▢ 1½ cups All-purpose flour 
• ▢ ⅓ cup Unsweetened dark cocoa powder
• ▢ 2½ teaspoons Baking powder 
• ▢ ⅛ teaspoon Salt
• ▢ 4 tablespoons Melted butter, divided 
• ▢ 3-4 tablespoons Sugar I used swerve sweetener
• ▢ 2 Large eggs
• ▢ ½ teaspoons Peppermint extract
• ▢ 1⅓ cups Buttermilk (see notecard below on how to make one at home)
• ▢ ¼ cup Crushed peppermint plus more to garnish (about 10 peppermint rounds)
• ▢ ½ cup Semi-sweet chocolate morsels 

Instructions

• In a large mixing bowl, whisk together all-purpose flour, dark cocoa powder, baking powder, and salt. Set aside.
• In another bowl, whisk together 2 tablespoons of the melted butter, sugar, eggs, and peppermint extract. Gently fold in the egg mixture with the dry ingredients from earlier. Add the buttermilk, one-fourth cup at a time, continue to fold in until combined. Do not overmix the batter; you don’t want the pancakes to be hard. Set aside.
• Heat a pancake or skillet pan and lightly grease with butter, then pour in ¼ cup of batter at a time, spaced slightly apart if using a big skillet and spread gently. Sprinkle some crushed peppermint and chocolate morsels on top and cook for 2-3 minutes or until bubbles rise to the surface and bottom are lightly golden. Flip once and allow to cook for one minute.
• Cooks Tips: If you are cooking in batches, transfer the pancakes into a preheated oven at the lowest setting to keep them warm.
• Drizzle the pancakes with maple syrup, chocolate syrup, or some whipped cream. Whatever you fancy, Go for it.

Notes

How do I make Buttermilk at home?

There are several ways to make a homemade buttermilk, but I've found these two methods below works best for me.

To make 1 cup buttermilk;

Method 1

• 1 Tablespoon lemon juice
• 1 scant cup of whole milk

Pour the lemon juice in a measuring cup/jar, fill the jar to one cup mark with milk. 

Allow the mixture to sit for 10 minutes. The longer it sits, the more it cuddles to give a buttermilk texture. 

 

Method 2

• 1 Tablespoon white vinegar
• 1 scant cup of whole milk

Pour the lemon juice in a measuring cup/jar, fill the jar to one cup mark with milk. 

Allow the mixture to sit for 10 minutes.

Nutrition

Serving: 1 | Calories: 411kcal | Carbohydrates: 50g | Protein: 9g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 371mg | Potassium: 282mg | Fiber: 4g | Sugar: 21g | Vitamin A: 408IU | Calcium: 204mg | Iron: 3mg

Tried this Recipe? Tag me Today!Mention @WorldlyTreat or tag #worldlytreat!

Click here to Save for Later