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    Home » Recipes » Breakfast/Brunch » Fluffy Dark Chocolate Peppermint Pancake

    Published: Dec 20, 2019 · Modified: Oct 29, 2024 by Maureen Celestine with 3 Comments

    Fluffy Dark Chocolate Peppermint Pancake

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

    Jump to Recipe Print Recipe

     

    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. 

     

    Fluffy Dark Chocolate Peppermint Pancake

     

    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.

     

    Fluffy Dark Chocolate Peppermint Pancake

     

     

    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. 

     

    Fluffy Dark Chocolate Peppermint Pancake

     

    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

    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

     

     

    FLUFFY DARK CHOCOLATE PEPPERMINT PANCAKE (3)

     

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    Reader Interactions

    Comments

    1. khayer says

      December 27, 2019 at 6:48 am

      5 stars
      Great Recipe

      Reply
      • Maureen Celestine says

        December 28, 2019 at 11:39 am

        Thank you Khayer, I am glad you liked it.

        Reply

    Trackbacks

    1. Flourless Chocolate Cake With Mint - WORLDLY TREAT says:
      April 18, 2021 at 11:26 pm

      […] Fluffy Dark Chocolate Peppermint  Pancakes […]

      Reply
    5 from 27 votes (26 ratings without comment)

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    Maureen celestine

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