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Peppermint hot chocolate stuffed pancakes are easy, fun, and the perfect way to celebrate the holiday season with your family. This isn’t just chocolate and peppermint sandwiched between 2 pancakes, this is stuffed pancake goodness with only a few simple ingredients.
I am pretty sure I have mentioned this a time or two, but I am a big time holiday enthusiast, and I love establishing and perpetuating holiday traditions. I grew up in a home with half the garage shelving filled with holiday decor. To say we celebrate is an understatement. I passed my love of the holidays on to my own kids.
And so we have the traditions we have always had, and are creating new ones. One of the new ones is more holiday themed breakfasts. And these peppermint hot chocolate stuffed pancakes are the perfect tradition to start.
I wanted a really yummy stuffed pancake, and I was reading on my friend Nagi’s blog RecipeTinEats.com and saw she has this brilliant plan for stuffing pancakes. Instead of sandwiching chocolate between two, she made chocolate discs, froze them, and then put them right into the pancake to make it a truly stuffed pancake. Awesome, right?
She used a chocolate hazelnut spread, but I wanted something that just said “Holidays” to me. So I got a plain chocolate spread, and then crushed a bunch of peppermints in my blender. You could use a food processor too, I have done that several times, and it works great.
Want to know a secret? I got the peppermints from a local Mexican restaurant, I always grab a big handful because they have the best peppermints I have ever tasted. And then I use them all the time in recipes. Hahah
Anyway, once you have crushed your peppermints, you just get a piece of parchment paper, and spoon out a few tablespoons of your chocolate spread. And form it into a circle.
You want it to be thick enough that the disc doesn’t break when you are taking it off the parchment after freezing.
Then sprinkle on your peppermint. You want to make sure the pieces are small so that you don’t break a tooth on them, but don’t worry, they pretty much melt into the chocolate when you cook the pancakes, but make the pieces small just to be sure.
Then you freeze the discs. You want to make sure you give them a chance to freeze all the way. Give it at least an hour. And then pop it off the parchment so it is ready for the pancakes.
Now it is time to make the pancakes. I used Aunt Jemima Buttermilk Complete Mix, which kept things easy, and made it really convenient to make these for breakfast. Then I cooked the pancakes. The best way to make them stuffed is to put some batter down, put the frozen disk on top, then pour more batter over the disk. Cook until the pancake top starts to look dry, and the bubbles pop. Flip, and cook until done.
Tell me you don’t want a big old bite of these peppermint hot chocolate stuffed pancakes? They were pretty darn good, and now I have all kinds of ideas for stuffing pancakes…think peanut butter, caramel, chocolate, and more! You can totally make these part of your holiday tradition too.
Let’s get to the recipe.
Peppermint Hot Chocolate Stuffed Pancakes
Chocolate Peppermint Center
- 1 cup chocolate spread
- 6 peppermints
- 2 cups Aunt Jemima Buttermilk Complete Mix
- 1 1/2 cups water
- Use a small blender or food processor, crush the peppermints to small pieces and peppermint dust, then set aside.
- Line a baking sheet with parchment paper
- Spoon chocolate spread onto baking sheet into 6 dollops of about 2-2 1/2 TBS each. Using a spatula, spread each dollop out to make 6 chocolate discs about 2 inches in diameter and 1/2 centimeter thick. *
- Sprinkle crushed peppermint over chocolate disks
- Put baking sheet in the freezer to allow chocolate to harden and set. This takes at least an hour. **
- Once chocolate peppermint disks are set preheat griddle to 375 degrees F
- In a mixing bowl, add the Aunt Jemima Buttermilk Complete Mix, and form a small well in the center
- Pour the water into the center, and mix until there are no large lumps, but do not over mix or your pancakes will be tough and chewy.
- Allow batter to rest 3-5 minutes to allow the leavening agents to activate, as this will give you lighter, fluffier pancakes. The batter will get thicker during this time. Do not worry.
- Use a measuring cup pour 1/4 cup pancake batter onto hot griddle for each pancake, pour 6 pancakes if there is enough room.
- Remove chocolate peppermint disks from parchment paper, do so carefully, and place the frozen disk of chocolate into the center of each poured pancake.
- Then pour an additional 1/4 cup of batter over the top of the disk, so it is completely covered.
- Let cook until the top begins to look dry and edges are golden brown.
- Flip, and cook other side.
- Remove from griddle, and serve immediately with Aunt Jemima Syrup!
**The secret to a well-stuffed pancake is to freeze the chocolate into disks before hand so that it does not run all over, and out of the pancake while cooking. Therefore you must give them enough time to freeze completely. To speed up cooking time on the day of, prepare the chocolate centers in advance.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
These stuffed pancakes are definitely going to be a new holiday tradition for us, especially because how easy they are. What are some of your favorite holiday breakfast traditions? How will you use Aunt Jemima in your food centered traditions?
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