Peppermint Chocolate Pancakes
These chocolate pancakes take it over the top with the addition of crushed candy canes for the holidays.
Ingredients
- 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
Instructions
- 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!
Notes
* 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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