Peppermint Chocolate Chip Pancakes That Taste Like a Holiday Milkshake—But for Breakfast

You know those mornings when you want dessert but also want to pretend you’re being responsible? This is that loophole. These Peppermint Chocolate Chip Pancakes slap with cool mint, melty chocolate, and just enough fluff to make you feel like a breakfast legend.

They’re weeknight easy, weekend fancy, and holiday-level festive without the chaos. Stack them high, drizzle them wild, and watch them disappear faster than your willpower in December.

The Secret Behind This Recipe

The magic isn’t just mint + chocolate (though, hello, classic). The real trick is balancing peppermint’s sharp vibe with buttery batter and just the right amount of sweetness.

Too much mint? It tastes like toothpaste. Too little?

It’s just a chocolate pancake pretending to be festive. We use a combo of buttermilk and a touch of cornstarch to keep the crumb soft and tender. Mini chocolate chips distribute better than big ones, giving you melty bits in every bite.

And a whisper of espresso powder makes the chocolate pop without turning this into a mocha situation. It’s that “why is this so good?” factor no one can quite place.

What You’ll Need (Ingredients)

• 1 1/2 cups (190 g) all-purpose flour
• 2 tablespoons cornstarch (for extra fluff)
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 1/4 cups (300 ml) buttermilk (or milk + 1 tablespoon lemon juice, rested 5 minutes)
• 1 large egg
• 3 tablespoons unsalted butter, melted (plus more for the pan)
• 1 teaspoon vanilla extract
• 1/2 to 3/4 teaspoon peppermint extract (start small; it’s strong)
• 1/2 teaspoon instant espresso powder (optional, boosts chocolate flavor)
• 3/4 cup mini chocolate chips (plus extra for topping)
• Crushed peppermint candies or candy canes for garnish
• Maple syrup, chocolate syrup, or whipped cream for serving

The Method – Instructions

1. Preheat your pan or griddle. Medium heat is your friend. You want a steady sizzle, not smoke.

   If a drop of water dances across the surface, you’re golden.

2. Mix the dry stuff. In a large bowl, whisk flour, cornstarch, sugar, baking powder, baking soda, salt, and espresso powder (if using).
3. Whisk the wet stuff. In a separate bowl, combine buttermilk, egg, melted butter, vanilla, and peppermint extract. Start with 1/2 teaspoon peppermint; you can add more later if you’re feeling minty.
4. Combine gently. Pour wet into dry. Stir with a spatula until just combined and a bit lumpy.

   Overmixing = tough pancakes. We want soft and fluffy, not gym membership.

5. Fold in the chips. Add mini chocolate chips and fold once or twice. If the batter seems too thick, splash in 1–2 tablespoons more buttermilk.
6. Let it rest. Give the batter 5 minutes to chill.

   This hydrates the flour and activates the leaveners for more height. Patience pays off.

7. Grease and pour. Lightly butter the pan. Scoop 1/4 cup batter per pancake.

   Don’t crowd; give them room to expand.

8. Flip at the right time. When bubbles form on top and the edges look set (about 2–3 minutes), flip and cook another 1–2 minutes. Adjust heat as needed.
9. Finish strong. Keep pancakes warm in a low oven (200°F/95°C) while you finish the batch. Top with extra chips, crushed peppermint, and your choice of syrup or whipped cream.
10. Taste test. If you want more mint, add an extra 1/8 teaspoon peppermint extract to the remaining batter.

    FYI: it gets stronger as it rests.

Keeping It Fresh

Leftovers? Lucky you. Store cooled pancakes in an airtight container for up to 3 days in the fridge.

Slip parchment between layers to prevent sticking. For longer storage, freeze in a single layer, then bag for up to 2 months. Reheat in a toaster, air fryer, or on a skillet to revive the edges.

Microwave works in a pinch, but it softens the texture. If you’re meal-prepping, undercook them by 30 seconds on the first pass so they don’t dry out on reheat.

Health Benefits

Look, this isn’t a kale smoothie, but it’s not chaos either. Peppermint can aid digestion and provide a refreshing lift—perfect for mornings when you want clarity without coffee jitters.

Dark chocolate chips bring antioxidants and a tiny mood boost. That’s science and vibes. Using buttermilk gives you probiotics and a tender crumb with less fat than heavy cream.

You can lighten things up further by using half whole-wheat pastry flour for extra fiber without turning your pancakes into coasters. Balance it with fresh berries on top for vitamin C and color that pops.

What Not to Do

• Don’t overdo the peppermint. More is not better. Too much and you’ll think you’re eating minty air freshener.
• Don’t scorch the pan. High heat equals burnt outsides and raw middles.

  Medium heat wins the game.

• Don’t overmix. Smooth batter = sad pancakes. A few lumps are a feature, not a bug.
• Don’t use full-size chocolate chips. They clump and burn. Mini chips melt evenly and behave.
• Don’t skip the rest. Batter needs 5 minutes to relax.

  You do too.

Variations You Can Try

• Double Chocolate. Replace 2 tablespoons flour with cocoa powder and add a drizzle of chocolate syrup on top. Dessert for breakfast, secured.
• Protein Boost. Swap 1/4 cup flour for vanilla or unflavored whey. Add a splash more buttermilk if needed.

  Gains meet griddle.

• Gluten-Free. Use a 1:1 gluten-free flour blend with xanthan gum. Add an extra tablespoon of buttermilk if the batter feels stiff.
• Dairy-Free. Use almond or oat milk + 1 tablespoon lemon juice; swap butter for melted coconut oil. Choose dairy-free chips.
• Mocha Mint. Stir 1 tablespoon cocoa and 1 teaspoon espresso into the dry mix.

  Now it’s giving café menu.

• Candy Cane Crunch. Fold in 2 tablespoons finely crushed peppermint candies into the batter and sprinkle more on top. Festive AF (as fluff).
• Mint Matcha. Add 1 teaspoon culinary matcha to the dry mix for a green tint and earthy twist that pairs surprisingly well with chocolate.

FAQ

Can I make the batter ahead of time?

Yes, but only for a few hours. The leavening weakens as it sits.

If making ahead, mix the dry and wet separately, then combine right before cooking for peak fluff.

What’s the best pan to use?

A nonstick skillet or a cast-iron griddle works great. You want even heat and a surface that won’t cling to delicate batter. Lightly butter or oil between batches.

How do I fix bitter mint flavor?

You probably used too much extract.

Balance it with a touch more sugar or vanilla, and top with whipped cream to soften the edges. Next time, measure with a steady hand—peppermint is potent.

Can I use fresh mint instead of extract?

You can infuse the milk with fresh mint leaves by warming and steeping for 10 minutes, then straining. It’s subtler and elegant, but not as punchy as extract.

Adjust to taste.

Why are my pancakes dense?

Likely overmixed or cooked on low heat for too long. Mix just until combined, let the batter rest, and cook on medium so the leaveners can do their job before the bottoms dry out.

Do I have to use mini chocolate chips?

They’re strongly recommended. Minis distribute evenly so every bite hits.

If you only have regular chips, chop them roughly so they don’t create molten landmines.

Wrapping Up

Peppermint Chocolate Chip Pancakes are the winter flex your breakfast table deserves—cool, chocolatey, and absurdly comforting. With the right extract balance, tender crumb, and a scatter of mini chips, you’ll have a stack that tastes like a holiday treat without the sugar hangover. Keep it simple for weekday wins or go wild with candy cane crunch and whipped cream for brunch fame.

IMO, once you try these, “regular pancakes” will feel like background music. Now grab a spatula and make some morning magic.