Fluffy Peppermint‑Cocoa Pancakes – Easy Holiday Breakfast Recipe

Posted on November 23, 2025

Peppermint cocoa pancakes - featured image

Introduction

The scent of warm cocoa and a hint of peppermint drifting through the kitchen on a chilly December morning—honestly, that’s what holiday dreams are made of. The first time I made these Fluffy Peppermint‑Cocoa Pancakes, I was standing by the stove with Christmas music humming in the background, and the air smelled like chocolate candy canes. I remember flipping the first batch and watching them puff up like tiny chocolate clouds—it was the kind of moment where you pause, take a deep breath, and know you’re onto something special.

These pancakes are soft, rich, and perfectly festive. A drizzle of creamy peppermint glaze adds just the right amount of sweetness and sparkle. My kids couldn’t stop sneaking bites straight off the griddle (and I can’t even blame them). There’s something about the combination of cocoa and peppermint that feels like pure nostalgia—like a cozy cup of hot chocolate turned into breakfast form.

When I was little, my grandma used to make hot cocoa from scratch every Christmas morning. I decided to capture that same flavor in pancake form, and let’s just say, I wish I’d discovered this trick years ago. These pancakes have since become our family’s holiday breakfast tradition—perfect for Christmas morning, snowy weekends, or even those “just because it’s December” days. I’ve tested and retested them (in the name of research, of course), and now they’re a household staple that feels like a warm hug in pancake form. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

If you’re looking for a breakfast that’s as festive as it is delicious, these Fluffy Peppermint‑Cocoa Pancakes are your answer. I’ve spent years perfecting pancake recipes, and this one hits the jackpot—rich chocolate flavor, a hint of mint, and a texture so fluffy it practically melts in your mouth. Here’s why they’re worth every bite:

Quick & Easy: You can whip these up in under 30 minutes—perfect for busy mornings or last-minute guests.
Simple Ingredients: Everything you need is likely already in your pantry—no fancy shopping trips required.
Perfect for the Holidays: Ideal for Christmas brunch, New Year’s breakfasts, or cozy winter weekends.
Crowd-Pleaser: Kids and adults both go crazy for the flavor combo of chocolate and peppermint.
Unbelievably Delicious: The texture is light and airy, while the cocoa adds depth and warmth.

What makes this recipe stand out is the balance—rich cocoa flavor without being heavy, and just the right touch of peppermint that feels refreshing, not overpowering. A splash of buttermilk and a touch of baking powder give that dreamy lift, while melted butter adds the perfect amount of indulgence. The glaze? It’s a creamy drizzle made with powdered sugar, milk, and a few drops of peppermint extract that sets like frosted snow on top.

This isn’t just another pancake recipe—it’s a holiday moment in every bite. The kind you’ll remember long after the decorations come down. Whether you’re making them for your family or serving them at a festive brunch, these pancakes turn an ordinary morning into something worth celebrating.

Ingredients You’ll Need

This recipe uses simple, everyday ingredients that combine to create a rich, chocolatey, and perfectly minty flavor. Everything comes together easily, and there’s plenty of room for small substitutions if needed.

All-purpose flour – 1 ½ cups (190 g); provides structure and keeps the pancakes soft.
Unsweetened cocoa powder – ¼ cup (25 g); use high-quality for deeper flavor (I like Ghirardelli or Hershey’s Special Dark).
Granulated sugar – 3 tablespoons; balances the cocoa’s bitterness.
Baking powder – 2 teaspoons; helps the pancakes rise and fluff up beautifully.
Baking soda – ¼ teaspoon; reacts with the buttermilk for extra lift.
Salt – ¼ teaspoon; enhances the chocolate flavor.
Buttermilk – 1 ¼ cups (300 ml); creates tenderness and tang (you can substitute homemade buttermilk with milk + 1 tsp vinegar).
Large eggs – 2, room temperature; for structure and moisture.
Unsalted butter – 3 tablespoons (45 g), melted and slightly cooled; adds richness.
Peppermint extract – ½ teaspoon; gives that holiday magic without overpowering.
Vanilla extract – 1 teaspoon; balances the mint and cocoa flavors.
Mini chocolate chips – ¼ cup (optional); for extra bursts of melted chocolate.

For the Holiday Drizzle:

Powdered sugar – 1 cup (120 g); forms the base of the glaze.
Milk – 2–3 tablespoons; adjust for desired consistency.
Peppermint extract – ¼ teaspoon; adds a cool, sweet finish.
Crushed candy canes – for garnish (optional but festive!).

If you need a dairy-free option, substitute almond milk with a splash of lemon juice for the buttermilk and use vegan butter. Gluten-free flour blends also work beautifully—just make sure it contains xanthan gum for structure. These ingredients are flexible, forgiving, and designed to keep the magic alive no matter your dietary needs.

Equipment Needed

You don’t need fancy tools to make these Fluffy Peppermint‑Cocoa Pancakes—just a few basics every home cook likely has:

Mixing bowls – one large for dry ingredients, one medium for wet.
Whisk – for blending the batter smoothly (a fork works in a pinch).
Measuring cups and spoons – accuracy matters for fluffiness!
Non-stick skillet or griddle – a flat griddle gives the best texture and even browning.
Spatula – for gentle flipping without breaking those fluffy edges.
Wire rack – keeps pancakes from getting soggy if you’re batching.

If you have an electric griddle, that’s ideal for maintaining even heat. Cast iron skillets also work, but keep the flame low to avoid burning. A small tip: preheat your cooking surface for at least 5 minutes before pouring your first pancake—this small step makes all the difference. And if your whisk is old or clumpy, invest in a new one; it’s worth it for smoother batters all year long.

Preparation Method

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. This ensures even distribution and prevents lumps of cocoa later on.
In a separate bowl, whisk the buttermilk, eggs, melted butter, peppermint extract, and vanilla extract until smooth and slightly frothy. The mixture should smell like a chocolate-mint dream.
Pour the wet ingredients into the dry ingredients. Gently whisk or stir with a spatula until just combined—some small lumps are perfectly fine! Overmixing can make the pancakes tough.
If using, fold in mini chocolate chips gently. They’ll melt into gooey pockets of joy as they cook.
Preheat your griddle or skillet over medium heat (about 350°F / 175°C). Lightly grease with butter or non-stick spray.
Using a ¼-cup (60 ml) scoop, pour batter onto the hot surface. Cook until small bubbles form on top and the edges look set—about 2 to 3 minutes.
Flip carefully and cook the other side for another 1 to 2 minutes until fluffy and cooked through. Repeat with remaining batter.
For the Holiday Drizzle, whisk together powdered sugar, milk, and peppermint extract until smooth and pourable. Adjust milk for consistency.
Stack pancakes high, drizzle the glaze generously, and top with crushed candy canes or chocolate shavings. Serve immediately while warm.

Tip: If the first pancake comes out too dark, lower your heat slightly. Each stove cooks differently, and cocoa batter tends to brown faster. Keep cooked pancakes warm in a 200°F (95°C) oven while finishing the batch. The smell alone will have the whole house wandering into the kitchen!

Cooking Tips & Techniques

Over the years, I’ve learned a few tricks to make these Peppermint‑Cocoa Pancakes absolutely foolproof:

Don’t overmix: Stir until the dry spots disappear, then stop. A few lumps mean fluffier pancakes.
Watch your heat: Medium to medium-low heat is key for even cooking without burning the cocoa.
Rest the batter: Let it sit for 5 minutes before cooking—this allows the baking powder to activate and gives extra rise.
Consistent scoops: Use a measuring cup or ice cream scoop to keep pancakes uniform.
Flip only once: Wait until bubbles form and the edges look set; flipping too early can deflate them.

And here’s a personal note—if your pancakes ever come out dense, it’s usually because the batter was overmixed or the baking powder was old. Fresh leavening agents make a world of difference. You can also substitute part of the flour with cake flour for an even lighter texture. A sprinkle of crushed candy canes in the batter gives them a fun, crunchy surprise too!

Variations & Adaptations

One of the best things about this recipe is how adaptable it is. You can tweak it for different tastes, dietary needs, or seasonal flavors.

Gluten-Free Version: Swap the all-purpose flour for a gluten-free blend. The texture stays fluffy and soft.
Dairy-Free Option: Use almond or oat milk with 1 teaspoon lemon juice in place of buttermilk. Replace butter with coconut oil.
Mocha Pancakes: Stir 1 tablespoon of instant espresso powder into the batter for a coffeehouse twist.
White Chocolate Peppermint: Add white chocolate chips and drizzle with melted white chocolate instead of glaze.
Summer Version: Skip the peppermint and fold in fresh raspberries or strawberries for a fruity cocoa twist.

My personal favorite is the mocha version—it pairs beautifully with a cup of strong coffee and feels like an indulgent café breakfast at home. You can even make mini versions for brunch platters or holiday breakfast bars. Have fun experimenting; this recipe is forgiving and playful, just like the holidays should be.

Serving & Storage Suggestions

These Fluffy Peppermint‑Cocoa Pancakes are best served warm, stacked high, and drizzled with that glossy peppermint glaze. For an extra touch, dust with powdered sugar or top with whipped cream and crushed candy canes—it looks stunning on a holiday breakfast table!

Pair them with a mug of hot chocolate, peppermint mocha, or even a simple cup of coffee. They also go great alongside bacon or scrambled eggs if you want to balance the sweetness. For a festive brunch spread, serve with fresh berries or a platter of citrus slices to add color and brightness.

To store leftovers, let them cool completely, then stack with parchment between each pancake. Keep in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the toaster or microwave for 20–30 seconds, and they’ll taste nearly as good as fresh. The drizzle can be stored separately in a small jar and stirred before serving again.

Nutritional Information & Benefits

Each serving (about 3 medium pancakes with drizzle) contains approximately 320 calories, 10 g fat, 48 g carbohydrates, and 8 g protein. While these are definitely a sweet treat, they’re not over-the-top indulgent if enjoyed in moderation.

The cocoa provides antioxidants and a dose of happiness, while the buttermilk adds calcium and protein. If you use whole-grain or gluten-free flour, you’ll get a bit more fiber too. Peppermint extract offers a refreshing note that aids digestion—handy after those big holiday meals! Just keep in mind that candy cane toppings add extra sugar, so adjust to your preferences.

Personally, I find these pancakes a cheerful way to indulge mindfully—comfort food with a seasonal twist that doesn’t feel heavy or overly sweet.

Conclusion

If you’re searching for a holiday breakfast that feels special but comes together easily, these Fluffy Peppermint‑Cocoa Pancakes are the answer. They bring together everything cozy about winter—warm chocolate, minty freshness, and that unmistakable festive cheer. Whether you’re serving them to family, friends, or just treating yourself, they’ll make any morning feel like a celebration.

Don’t be afraid to tweak things—add whipped cream, sprinkle crushed candy canes, or even drizzle with chocolate syrup. The beauty of this recipe is how flexible it is. I love it because it always brings smiles around the table, and that’s really what holiday food is all about.

Give these a try, share them with someone you love, and let me know how they turn out. Tag your stack on Pinterest or drop a comment below—I’d love to see your festive creations!

FAQs

Can I make the batter ahead of time?

It’s best to mix the batter fresh, but you can combine the dry ingredients the night before and add the wet ingredients in the morning.

Can I make these pancakes without peppermint?

Absolutely! Omit the peppermint extract and use more vanilla for classic cocoa pancakes.

How do I keep pancakes warm while cooking the rest?

Place cooked pancakes on a baking sheet in a 200°F (95°C) oven until ready to serve.

Can I double the recipe for a crowd?

Yes! Just double all ingredients and use a large griddle to cook more at once. The texture stays perfect.

What’s the best way to reheat frozen pancakes?

Pop them in the toaster or microwave for 30 seconds. They’ll be fluffy and warm again—almost like fresh off the griddle!