Peppermint hot chocolate stuffed pancakes are great for Christmas morning.
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Peppermint Hot Chocolate Stuffed Pancakes

Peppermint hot chocolate stuffed pancakes are easy, fun, and the perfect way to celebrate the holiday season with your family. 
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: hot chocolate, pancakes, Peppermint
Servings: 6
Calories: 461kcal
Author: Rachael

Ingredients

Chocolate Peppermint Center

  • 1 cup chocolate spread
  • 6 peppermints

Pancakes

  • 2 cups Aunt Jemima Buttermilk Complete Mix
  • 1 1/2 cups water

Instructions

  • 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!

Notes

* You want the chocolate disks to be thick enough you can remove them from the parchment without them breaking, but not so thick that they are difficult to cover with batter when making the pancakes.
**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.

Nutrition

Calories: 461kcal | Carbohydrates: 61g | Protein: 5g | Fat: 21g | Saturated Fat: 15g | Sodium: 534mg | Potassium: 268mg | Fiber: 3g | Sugar: 35g | Calcium: 127mg | Iron: 3.3mg