Description
Delicious peppermint hot chocolate pancakes for a festive breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1/4 cup melted butter
- 1 large egg
- 1/2 teaspoon peppermint extract
- Whipped cream for topping
- Crushed peppermint candies for garnish
Instructions
- In a bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk milk, melted butter, egg, and peppermint extract.
- Combine wet and dry ingredients. Stir until just mixed.
- Heat a skillet over medium heat and grease lightly.
- Pour batter onto the skillet for each pancake.
- Cook until bubbles form, then flip and cook until done.
- Serve with whipped cream and crushed peppermint candies.
Notes
- Adjust peppermint extract to taste.
- Use dairy-free milk for a vegan option.
- Pancakes can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg