Fluffy Peppermint Hot Chocolate Pancakes – Easy Holiday Breakfast Recipe

Posted on November 22, 2025

Peppermint Hot Chocolate Pancakes - featured image

Introduction

Let me tell you, the scent of cocoa, peppermint, and warm butter wafting through my kitchen one December morning was enough to make me stop in my tracks. These Fluffy Peppermint Hot Chocolate Pancakes smell like pure holiday magic—the kind that makes you instantly nostalgic, remembering snowy mornings and cozy mugs of cocoa. The first time I made them, the stack looked so gorgeous that I practically danced around the kitchen with my spatula. It was one of those moments where you pause, take a deep breath, and just smile because you know you’ve stumbled onto something truly special.

I first came up with these pancakes on a whim. It was a cold Saturday, and I wanted something cheerful to break the winter chill. So, I mixed cocoa powder into my usual batter, added a splash of peppermint extract, and topped everything with whipped cream and crushed candy canes. When my family came down for breakfast, they didn’t even wait for me to plate them properly—everyone was sneaking pancakes straight off the griddle. Honestly, I couldn’t blame them; they’re that good.

Years ago, my grandma used to make chocolate pancakes for special occasions, but she never thought to pair them with peppermint. I wish I’d discovered this twist sooner—it’s a holiday miracle in pancake form. Now, these Peppermint Hot Chocolate Pancakes have become a staple for Christmas brunches and cozy mornings by the tree. After testing this recipe more times than I’d admit (in the name of research, of course), I can promise they’re the kind that feels like a warm hug. So, grab your whisk, and let’s make your kitchen smell like peppermint heaven—you’re going to want to bookmark this one.

Why You’ll Love This Recipe

These Fluffy Peppermint Hot Chocolate Pancakes aren’t just breakfast—they’re an experience. Over the years, I’ve tested countless pancake recipes, both professionally and personally, and this one stands out because it blends comfort, flavor, and holiday cheer all in one bite.

Quick & Easy: Comes together in under 30 minutes, perfect for busy holiday mornings or last-minute brunch cravings.
Simple Ingredients: You don’t need fancy ingredients—just pantry staples like flour, cocoa powder, milk, and eggs, plus a touch of peppermint extract.
Perfect for the Holidays: Ideal for Christmas breakfast, winter weekends, or cozy pajama brunches.
Crowd-Pleaser: Loved by kids and adults alike; even picky eaters can’t resist that chocolatey aroma.
Unbelievably Delicious: Fluffy texture, rich cocoa flavor, and that refreshing peppermint finish—it’s like drinking hot chocolate in pancake form.

What makes these pancakes different from the rest? It’s the balance. A lot of chocolate pancake recipes end up too dense or overly sweet. I’ve adjusted the ratio of cocoa to flour so the pancakes stay light and airy while still tasting indulgent. The peppermint adds brightness without being overpowering—just a whisper that says “holiday.” Plus, the warm chocolate drizzle (made from real melted chocolate) gives that café-style finish without the extra fuss.

These pancakes are the kind that make you close your eyes after the first bite. They’re comfort food reimagined—festive, quick, and soul-soothing. Whether you’re making them for a family breakfast or a holiday brunch with friends, it’s a simple way to impress guests without stress. Honestly, it’s hard not to smile when a plate of these hits the table.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold chocolate flavor and fluffy texture without any complicated steps. Most of these are pantry staples, so you likely already have everything you need.

All-purpose flour – 1 ½ cups (190g), for that perfect pancake base.
Unsweetened cocoa powder – ¼ cup (25g), adds deep chocolate flavor.
Granulated sugar – 3 tablespoons (40g), just enough sweetness.
Baking powder – 2 teaspoons, ensures tall, fluffy pancakes.
Salt – ¼ teaspoon, balances the sweetness.
Milk – 1 ¼ cups (300ml), whole milk or any preferred substitute.
Eggs – 2 large, room temperature for best texture.
Unsalted butter – 3 tablespoons (45g), melted (adds richness).
Peppermint extract – ½ teaspoon, gives that signature holiday twist.
Mini chocolate chips – ½ cup (90g), optional but highly recommended for extra chocolate pockets.
Whipped cream – for topping (freshly whipped or store-bought).
Crushed candy canes – for garnish (adds crunch and peppermint sparkle).
Chocolate syrup or melted chocolate – for drizzling (because more chocolate never hurts).

If you’re looking for substitutions, you can swap regular milk for almond milk or oat milk for a dairy-free version. Gluten-free flour works great too—just add an extra teaspoon of baking powder to help lift the batter. For a lighter option, you can use coconut sugar instead of granulated sugar. I personally recommend using Dutch-processed cocoa powder for a smoother flavor, but natural cocoa works fine too. Whatever you choose, these ingredients come together beautifully to create pancakes worth waking up early for.

Equipment Needed

You don’t need a fancy kitchen setup to make these Peppermint Hot Chocolate Pancakes. Here’s what you’ll need:

Mixing bowls – one large and one medium for dry and wet ingredients.
Whisk – for blending the batter smoothly (a hand whisk works perfectly).
Measuring cups and spoons – accuracy matters for fluffy results.
Nonstick skillet or griddle – medium-sized, preferably heavy-bottomed for even heat.
Spatula – for flipping pancakes easily.
Ladle or measuring cup – for pouring batter evenly.

If you don’t have a griddle, a regular frying pan works just fine. I’ve made these on an old cast-iron skillet, and the crisp edges are unbeatable. Just remember to keep the heat medium—not too high—or you’ll end up with scorched edges. A little maintenance tip: wipe your skillet lightly with oil between batches to keep pancakes from sticking.

Preparation Method

Mix the dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt until well blended.
Combine the wet ingredients: In another bowl, whisk the milk, eggs, melted butter, and peppermint extract until smooth.
Make the batter: Pour the wet mixture into the dry ingredients. Stir gently until just combined—don’t overmix. The batter should be slightly lumpy, which helps the pancakes stay fluffy.
Add the chocolate chips: Fold in mini chocolate chips using a spatula. If you prefer less sweetness, you can skip this step.
Preheat the skillet: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
Cook the pancakes: Pour about ¼ cup (60ml) of batter per pancake. Cook for 2–3 minutes until bubbles form on top and edges look set. Flip carefully and cook another 1–2 minutes on the other side.
Keep warm: Transfer cooked pancakes to a plate and cover with foil while you finish the rest.
Serve and decorate: Stack pancakes high, top with whipped cream, drizzle with chocolate syrup, and sprinkle crushed candy canes over the top.

Pro tip: If your pancakes look too dense, check your baking powder—expired leavening agents are a common culprit. Also, resist pressing down with your spatula while cooking; it flattens the air pockets that make them fluffy. The pancakes should smell like warm cocoa and peppermint by the time they’re ready—trust your nose!

Cooking Tips & Techniques

After making these pancakes a dozen times, I’ve learned some tricks that guarantee success every time.

Always mix wet and dry ingredients separately before combining. This prevents overworking the flour and keeps the texture light.
Let the batter rest for about 5 minutes before cooking. It allows the flour to hydrate and makes the pancakes rise better.
Keep the heat medium—not high. Chocolate pancakes can burn quickly because of the cocoa. Slow and steady gives the best result.
If your batter feels too thick, add a splash of milk. Pancakes should pour smoothly but not run like water.
Use fresh baking powder. It’s the difference between flat pancakes and ones that puff beautifully.

I’ve had batches that turned out too dry because I rushed the mixing or cranked the heat too high. Once I slowed down and trusted the process, the pancakes came out perfect every time—soft, fluffy, and chocolatey. Also, a tiny pinch of espresso powder (optional) can deepen the cocoa flavor without making it taste like coffee. It’s a little secret I picked up from my pastry chef days.

Variations & Adaptations

These Peppermint Hot Chocolate Pancakes are versatile enough to suit different tastes and dietary needs. Here are a few fun twists you can try:

Gluten-Free Version: Use a 1:1 gluten-free flour blend and add an extra teaspoon of baking powder for lift.
Dairy-Free Option: Replace milk with almond or oat milk and use coconut oil instead of butter.
Mint Chocolate Chip Pancakes: Add a few drops of green food coloring and mix in chopped mint chocolate for a playful variation.
Mocha Pancakes: Stir in a teaspoon of instant espresso powder for a subtle coffee kick.
Kids’ Favorite: Top with mini marshmallows instead of candy canes—it’s like a cup of hot chocolate in pancake form.

Personally, I’ve tried the mocha version, and it’s my go-to for lazy Sunday mornings. You can adjust the peppermint to taste—some people like it strong, others prefer just a hint. Don’t be afraid to experiment; that’s part of the fun.

Serving & Storage Suggestions

These pancakes are best served warm, fresh off the griddle, stacked high with whipped cream and crushed candy canes. They pair beautifully with a mug of hot cocoa or a peppermint latte. If you want to go all out, drizzle melted chocolate over each layer for a dessert-worthy brunch treat.

For leftovers, store cooled pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave for 20–30 seconds or in a toaster for a crisp edge. You can also freeze them—place parchment paper between each pancake and store in a freezer bag for up to 2 months. When you’re ready to enjoy, just pop them in the toaster and they’ll taste almost as good as fresh.

Over time, the peppermint flavor mellows slightly, making them even more comforting. They’re great for meal prepping during the holiday season, especially if you have guests visiting.

Nutritional Information & Benefits

Each serving (about 3 pancakes) provides roughly 320–350 calories, depending on toppings. You’ll get a nice balance of carbs, protein, and healthy fats from eggs and butter. Cocoa powder offers antioxidants, while peppermint aids digestion and gives a refreshing kick.

For those watching sugar, you can reduce the amount by half or use a natural sweetener like maple syrup or stevia. These pancakes can easily fit into a balanced breakfast when paired with fruit or yogurt. While they’re indulgent, they’re not over-the-top—just enough sweetness to feel festive without guilt.

Conclusion

There’s something truly special about starting a chilly morning with a stack of Fluffy Peppermint Hot Chocolate Pancakes. They’re cozy, festive, and downright delicious. Whether you’re making them for a family holiday breakfast or just treating yourself, they’ll bring a smile to everyone’s face.

I love this recipe because it takes a simple pancake and turns it into a holiday celebration. You can make it your own—adjust the peppermint, swap the toppings, or add a chocolate drizzle. No matter how you serve them, they’ll make your kitchen smell incredible and your morning feel merry and bright.

If you give these a try, let me know in the comments how they turned out or share your favorite twist. Trust me, once you make them, they’ll become your go-to holiday breakfast tradition. Here’s to warm kitchens and sweet mornings—cheers to peppermint perfection!

FAQs

Can I make these Peppermint Hot Chocolate Pancakes ahead of time?

Yes! You can cook them, cool them, and store in the fridge for up to 3 days or freeze for 2 months. Reheat before serving.

Can I skip the peppermint?

Absolutely. You’ll still get delicious chocolate pancakes—just replace the extract with vanilla or almond for a different twist.

What’s the best cocoa powder to use?

Dutch-processed cocoa gives a smoother, richer flavor, but unsweetened natural cocoa works fine too.

Can I make them vegan?

Yes! Use plant-based milk, coconut oil instead of butter, and a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).

How can I keep pancakes warm while serving?

Place cooked pancakes in a preheated oven at 200°F (95°C) covered loosely with foil until ready to serve.