Peppermint Mocha Cheesecake Pancakes
Decadent and festive, these pancakes are the perfect breakfast for your holiday mornings! Fluffy mocha pancakes topped with candy cane cheesecake frosting are sure to satisfy any sweet tooth and bring on the holiday cheer.
Ingredients
For the Pancakes:
- 1 1/2 cups all purpose flour
- 1 tbsp baking powder
- 1 1/2 tbsp instant coffee (ground up if not already)
- 1 tbsp unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1 large egg
- 1 cup milk
- 2 tbsp unsalted butter , melted
- 1 cup chocolate chips
For the Cheesecake Topping:
- 4 oz cream cheese , softened to room temperature
- 1/2 cup unsalted butter , softened to room tempterature
- 3/4 cup powdered sugar
- 1 tbsp milk
- 1/4 tsp peppermint extract
- 3 mini candy canes, crushed (or 1 regular)
- optional: additional crushed candy cane for garnish
Instructions
For the Pancakes:
- In a large mixing bowl, whisk together the flour, baking powder, instant coffee, cocoa, sugar and salt.
- Add in egg, milk and butter and beat with an electric beater until combined. Stir in chocolate chips.
- Heat skillet over medium heat and spray with cooking spray. Scoop about 1/4 cup servings of pancake batter onto the pan, and cook for 1-2 minutes on each side. Transfer cooked pancakes onto a large plate, keeping warm in the oven. Repeat process until all batter is used.
For the Cheesecake Topping:
- In a mixing bowl, with an electric mixer cream together the cream cheese and butter until smooth.
- Add in powdered sugar, milk, peppermint extract, and crushed candy canes, beating until thoroughly combined. Mixture should be a thick frosting-like consistency.
- Dollop/spread topping onto pancakes, adding additional crushed candy cane as garnish if desired. Servile while warm.