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
CARAMELIZED CREAMY LEEK, ONION AND ARTICHOKE TART
Pumpkin Pecan bundt cake with brown butter maple glaze
Spiked Peppermint Hot chocolate
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Peace & Love
Maureen
Fluffy Dark Chocolate Peppermint Pancake
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
Method 2
- 1 Tablespoon white vinegar
- 1 scant cup of whole milk
Nutrition
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khayer says
Great Recipe
Maureen Celestine says
Thank you Khayer, I am glad you liked it.