Peppermint Mocha Pancakes: A Festive Breakfast Delight!
Delicious and festive peppermint mocha pancakes perfect for a holiday breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 1/2 teaspoon peppermint extract
- 1/2 cup brewed coffee
- 1/4 cup chocolate chips
- Whipped cream for topping
- Crushed peppermint candies for garnish
Instructions
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the milk, egg, peppermint extract, and brewed coffee.
- Combine the wet ingredients with the dry ingredients and stir until just combined. Fold in the chocolate chips.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm topped with whipped cream and crushed peppermint candies.
Notes
- For a richer flavor, use dark cocoa powder.
- Adjust the amount of peppermint extract to taste.
- These pancakes can be made ahead and reheated in the toaster.
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg