Dark Chocolate & Peppermint Holiday Pancakes
Dark Chocolate & Peppermint Holiday Pancakes
Recipe Yield:

What You'll Need

  • For the Pancakes:
  • 2 cups Aunt Jemima Original Pancake Mix
  • 2 eggs
  • 2 Tbsp. canola oil
  • water
  • 1/4 cup dark cocoa
  • 1/4 cup sugar
  • 1/4 cup dark or semi sweet chocolate chips
  • 1/4 cup peppermint baking chips
  • For Garnish:
  • whipped cream
  • crushed candy cane
  • mini candy canes
  • maple or chocolate syrup

Products in Recipe:


What You'll Do

1 In a large mixing bowl, combine the pancake ingredients until incorporated well, but do not overmix. The batter should remain slightly lumpy. Pour the batter into a large liquid measuring cup for easy cooking.
2 Preheat your griddle to 375 degrees.
3 Lightly spray your griddle with butter or nonstick cooking spray.
4 Pour the batter onto the griddle and cook.
5 Serve the pancakes warm with whipped cream, crushed candy cane and syrup if desired.
6 Makes 9 large pancakes.
7 To freeze- Let pancakes cool completely and then store separated with wax or parchment paper in between them in a freezer friendly plastic bag or container. To reheat, place on a plate and warm in the microwave.
8 Enjoy!

    Products in Recipe:

    Recipe provided by Shannon Hawk
    Secrets to Perfect Pancakes
    Check the freshness date on the package. Pancakes won't rise properly if the leavening is outdated.
    Remember to add your favorite Aunt Jemima® Syrup for a rich & tasty flavor!
    syrup sub