Crushed Candy Cane Pancakes with Chocolate Drizzle
Crushed Candy Cane Pancakes with Chocolate Drizzle are a delightful twist on the classic breakfast favorite, perfect for cozy winter mornings or holiday brunch gatherings. Fluffy pancakes infused with crushed candy canes create a festive flavor profile, while a rich chocolate drizzle adds an indulgent touch. This easy recipe transforms simple ingredients into a stunning dish that will impress family and friends alike. Whether you’re celebrating the season or treating yourself to a special breakfast, these pancakes are sure to bring joy to your table.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1 cup milk (whole or non-dairy)
- 2 large eggs
- 1/4 cup crushed candy canes
- 1/4 cup chocolate sauce (store-bought or homemade)
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, and crushed candy canes until well mixed.
- Create a well in the center and pour in milk and beaten eggs. Stir gently until just combined; avoid overmixing for fluffy pancakes.
- Preheat a non-stick skillet over medium heat; add a small amount of butter or oil if desired.
- Pour 1/4 cup of batter onto the skillet. Cook until bubbles form on top and edges look set, about 2-3 minutes per side.
- Stack pancakes on plates and generously drizzle with chocolate sauce before serving.
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 320
- Sugar: 18g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg
Keywords: - For dairy-free options, substitute milk with almond or oat milk. - Add vanilla extract to the batter for enhanced flavor. - Leftover pancakes can be stored in an airtight container in the fridge for up to three days or frozen for up to two months.