Chocolate Pancakes with Peppermint Whipped Cream

Chocolate Pancakes with Peppermint Whipped Cream

  • Servings: servings vary
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Author note: The ingredients listed for this recipe are based on 1 cup of packaged pancake mix. If your favorite pancake mix used more or less, adjust the ratio accordingly. 

1 cup pancake mix

2 tablespoons cocoa powder

1 teaspoon sugar

whipped peppermint cream (see recipe below)

Preheat a skillet over medium-low heat.

  1. Mix the pancake mix per the package directions, adding the cocoa powder and sugar.
  2. Working in batches, ladle the mixture into the skillet forming pancakes about 3″ in diameter. Cook until bubbles form, about 1 minute. Flip the pancakes and continue cooking until fully cooked, about another 1 minute.

for the whipped peppermint cream

Author note: This whipped cream can be made up to 1 hour before serving.

1 1/2 cup heavy whipping cream, chilled

1 tablespoon sugar

1/4 teaspoon peppermint flavoring

1/2 teaspoon vanilla extract

  1. Place all ingredients into a large bowl.
  2. Using an electric mixer, whip on high until stiff peaks form, about 4-5 minutes.
  3. Serve immediately, or spoon out and place into a container. Store in fridge until ready to serve (up to one hour).

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