Why You’ll Love Easy Hot Chocolate And Peppermint Pancakes Recipe
I enjoy this recipe because it comes together incredibly fast while still feeling memorable and fun. I like how the hot chocolate mix adds rich cocoa flavor without needing extra ingredients, and the peppermint gives them that classic holiday vibe. I also love how customizable they are with toppings, making every plate feel special.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 Cup Flour 2 Packets Of Hot Chocolate Mix (dry) 1 Teaspoon Baking Powder ½ Teaspoon Baking Soda ¼ Teaspoon Salt 1 Egg 1 ¼ Cups Milk 2 Tablespoons Vegetable Oil (or Avocado Oil) ½ Teaspoon Peppermint Extract ½ Cup Mini Chocolate Chips, Plus More For Garnish (optional) Crushed peppermint, mini marshmallows, whipped cream, and chocolate syrup for garnish (optional)
Directions
I start by preheating a skillet or griddle over low to medium heat so it’s evenly warmed. In a large bowl, I whisk together the flour, hot chocolate mix, baking powder, baking soda, and salt until everything is well combined.
I add the egg, milk, oil, and peppermint extract, then whisk just until the batter comes together. I’m careful not to overmix so the pancakes stay light and fluffy. I gently fold in the mini chocolate chips.
I grease the skillet or griddle with nonstick spray or butter. I pour the batter onto the hot surface and cook until bubbles begin to form on top. I flip the pancakes and cook the other side for a few more seconds until set. I repeat this process until all the batter is used.
I serve the pancakes warm and finish them with extra mini chocolate chips, mini marshmallows, whipped cream, crushed peppermint candy, and chocolate syrup when I want them to look extra festive.
Servings and Timing
I usually get about 8 to 10 pancakes from this recipe. Prep time takes me around 5 minutes, cook time is about 15 minutes, and the total time is roughly 20 minutes.
Variations
I sometimes swap the peppermint extract for vanilla when I want a milder flavor. I also like adding white chocolate chips for extra sweetness. When I want a richer batter, I replace a small portion of the milk with heavy cream.
Storage/Reheating
I store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over low heat or pop them in the microwave for a few seconds until heated through.
FAQs
Can I make these pancakes ahead of time?
I often make them ahead and reheat them the next morning with great results.
Do I need to use hot chocolate mix?
I like using hot chocolate mix because it adds both cocoa flavor and sweetness easily.
Can I use dairy-free milk?
I’ve used almond and oat milk successfully without changing the texture much.
How strong is the peppermint flavor?
I find it mild and pleasant, but I reduce the extract slightly if I want it subtler.
Can I leave out the chocolate chips?
I’ve made them without chocolate chips, and they’re still delicious.
Why shouldn’t I overmix the batter?
I avoid overmixing because it can make the pancakes dense instead of fluffy.
What heat works best for cooking?
I prefer low to medium heat so the pancakes cook through without burning.
Can I freeze these pancakes?
I freeze them in a single layer, then reheat in the toaster or microwave.
What toppings work best?
I love marshmallows, whipped cream, and crushed peppermint for a hot cocoa feel.
Are these good for holidays?
I make these every winter because they feel perfect for Christmas mornings.
Conclusion
I keep these Easy Hot Chocolate And Peppermint Pancakes in my rotation because they’re quick, cozy, and full of festive flavor. I love serving them warm with fun toppings and turning an ordinary morning into something that feels like a celebration.
