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Peppermint Chocolate Pancakes

Peppermint Chocolate Pancakes

Course Breakfast
These chocolate pancakes take it over the top with the addition of crushed candy canes for the holidays. 
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 10 pancakes


  • 1⅓ cup all-purpose flour
  • 3 tbsp unsweetened cocoa powder
  • 3 tsp baking powder
  • ¼ cup sugar
  • ¼ tsp salt
  • 3 tbsp butter melted
  • 1 tsp peppermint extract or vanilla extract
  • 3/4 cups buttermilk if needed you can replace with milk
  • 1/2 cup milk
  • 1 egg
  • ½ cup mini chocolate chips optional
  • 1/4 cup Brach's Peppermint Crushed Candy Canes


  • In a medium bowl mix together dry ingredients. Add wet ingredients and stir just until combined. The batter is thick and lumpy. If desired, add in mini chocolate chips.
  • Heat griddle over medium heat and grease lightly with butter or oil.
  • Scoop approximately 1/4 cup of pancake batter into the griddle. Mixture may be thick, and if so use spoon to help spread the batter out a bit in the pan. Cook until pancakes have bubbles on the top, then flip and cook an additional 30-60 seconds. Repeat with the remaining pancake batter.
  • Serve topped with powdered sugar, chocolate sauce, butter, or crushed candy canes. Enjoy!


* A triggered ice cream scoop is perfect for scooping your batter. 
*Whole wheat pastry flour can be substituted for the all-purpose flour. 
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