Description
Delightfully fluffy pancakes infused with peppermint and chocolate chips, perfect for holiday breakfasts.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted unsalted butter
- 1 teaspoon peppermint extract
- 1/2 cup chocolate chips
- Optional: Whipped cream and crushed peppermint for topping
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, melted butter, and peppermint extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Gently fold in the chocolate chips.
- Preheat a non-stick skillet over medium heat.
- Pour 1/4 cup of batter for each pancake and cook until bubbles form (about 2-3 minutes), then flip and cook until golden brown (about 1-2 minutes).
- Serve warm topped with whipped cream and crushed peppermint if desired.
Notes
Best enjoyed fresh, but can be stored in the fridge for up to 3 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 75mg