These peppermint chocolate chip pancakes are a cozy winter twist on a classic breakfast favorite.
They’re soft, fluffy, full of melty chocolate, and have just the right hint of cool peppermint.
I make these every December when the weather turns chilly, and they’ve become a tradition in our house.
Whether it’s for a holiday brunch or just to make a regular morning feel special, these pancakes never miss.
What You’ll Need
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon peppermint extract
- 1/3 cup mini chocolate chips
- Cooking spray or extra butter for the skillet
- Optional toppings: whipped cream, chocolate syrup, crushed candy canes
Why I Love This Recipe
This recipe is pure holiday comfort. The combo of warm pancakes, melty chocolate, and that cool peppermint twist just makes it feel like Christmas morning—even if it’s a Tuesday in November.
- It uses simple ingredients you probably already have
- The peppermint isn’t too strong—it’s just enough
- The texture is fluffy but rich from the melted chocolate chips
- You can dress them up with whipped cream and candy cane bits for a festive brunch
I first made these on a snowy weekend when I had leftover peppermint extract from holiday baking. Tossed it into my usual pancake batter with chocolate chips, and boom—new favorite.
Servings:
Makes about 8 pancakes (serves 2–3)
Cook Time:
20 minutes
Macros (Per Serving – 1/3 of recipe):
Calories: 330
Protein: 8g
Fat: 15g
Carbs: 42g
Sugar: 16g
Why This Recipe Works (Quick Science)
The buttermilk reacts with baking soda to create bubbles, which makes the pancakes light and fluffy. The melted butter adds richness, and the peppermint extract brings a cool contrast to the sweet chocolate. Mini chips melt faster, giving bursts of chocolate in every bite without overpowering.
Common Mistakes
- Overmixing the batter – leads to tough pancakes. Stop once it’s just combined.
- Too much peppermint extract – a little goes a long way. Measure carefully.
- Pan too hot – this burns the outside before the inside cooks. Medium heat is best.
What to Serve With
- Hot cocoa or coffee with whipped cream
- Crispy bacon or sausage on the side
- Fresh berries for a tart contrast
- A drizzle of maple syrup or chocolate syrup
FAQ
Can I make these without peppermint?
Yes! Just leave it out for classic chocolate chip pancakes.
Can I use regular chocolate chips?
You can, but mini chips melt more evenly in the batter.
Can I make these dairy-free?
Use almond milk with a splash of vinegar instead of buttermilk and swap butter for coconut oil or vegan butter.
Can I freeze the leftovers?
Absolutely—stack them with parchment in between and reheat in the toaster.
Pro Tips
- Let the batter rest for 5 minutes before cooking to help the flour hydrate.
- Use a 1/4 cup measuring scoop for even pancakes.
- Add extra chocolate chips on top of each pancake while they cook for extra gooey bites.
- Don’t flip too early—wait until bubbles form and pop on the surface.
- Warm your toppings slightly so they don’t cool down the pancakes.
Tools Needed
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
- Ladle or 1/4 cup scoop
Substitutions and Variations
- No buttermilk? Use 3/4 cup milk + 2 tsp lemon juice or vinegar
- Gluten-free? Use a 1:1 gluten-free flour blend
- Extra festive? Add a few drops of red or green food coloring to the batter
- More texture? Toss in some crushed candy cane pieces into the batter
Make Ahead Tips
- Mix the dry ingredients the night before and store in a sealed container.
- Melt the butter in advance and store in the fridge, reheat gently before using.
- Pancakes can be made and refrigerated up to 3 days or frozen for 2 months.
How to Make Peppermint Chocolate Chip Pancakes
Step 1: Mix the dry ingredients
In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
Step 2: Mix wet ingredients
In a separate bowl, whisk together 3/4 cup buttermilk, 1 large egg, 2 tablespoons melted butter, and 1/4 teaspoon peppermint extract until smooth.
Step 3: Combine wet and dry
Pour the wet mix into the dry ingredients. Stir just until combined—it’s okay if there are lumps!
Step 4: Fold in chocolate chips
Gently fold in 1/3 cup mini chocolate chips. Don’t overmix.
Step 5: Heat skillet
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Step 6: Cook pancakes
Scoop 1/4 cup of batter onto the hot skillet. Cook until bubbles form and pop, about 2–3 minutes, then flip and cook 1–2 minutes more until golden brown.
Step 7: Plate and top
Transfer pancakes to a plate. Top with whipped cream, chocolate syrup, and crushed candy canes if you like.
Leftovers and Storage
Let leftovers cool completely. Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or toaster. Freeze between layers of parchment for up to 2 months.
Wrap-Up
These peppermint chocolate chip pancakes are a cozy, festive way to brighten up any morning. Whether you’re making them for a special occasion or just because, they’re easy, tasty, and guaranteed to make your kitchen smell amazing. Give them a try and let me know how they turned out for you in the comments!
