Chocolate Peppermint Cookie Layered Pancake Jars

Peppermint extract is added to pancake batter for a minty, holiday breakfast treat that's topped with crushed peppermint candies and whipped cream. Share the love by layering the ingredients in jars for gifting.

  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4

Cookie Pancake Mix

2
cups Original Bisquick™ mix
2
teaspoons baking powder
1/4
cup sugar
1/4
cup unsweetened cocoa powder
1
cup semisweet chocolate chips
1/2
cup peppermint candies

To Make the Pancakes

1
cup milk
1
egg
1
teaspoon peppermint extract
2
tablespoons butter, melted

Suggested Toppings

Whipped cream
Chocolate-flavor syrup

  • 1 To make Cookie Pancake Mix, mix Bisquick® mix, baking powder and sugar in medium bowl.
  • 2 In clean quart jar, add Bisquick mixture, followed by cocoa, then chocolate chips, and finally peppermint candies. Press each layer down with back of spoon to gently compact it before adding next layer. Top the jar with a lid and ring.
  • 3 To make the pancakes, remove peppermint candies from jar, and set aside. Dump remaining contents into large bowl. Add milk, egg, peppermint extract and butter; stir until combined. Batter will be a little lumpy.
  • 4 Pour by 1/3 cupfuls onto greased hot skillet. Cook until edges are dry, and bubbles appear on the surface, about 3 minutes. Turn, and cook on other side 2 minutes longer. Repeat with remaining batter.
  • 5 Crush peppermint candies with mallet or rolling pin. Serve pancakes with whipped cream, chocolate syrup, and crushed peppermint candies.

Expert Tips

It is important to use whole peppermint candies in the pancake mix. Crushed candy canes get gummy, stick to each other, and eventually harden into one whole chunk. Look for peppermint flavored candy that comes already in small pieces.

Keep pancakes warm in a single layer in a 200°F oven until ready to serve.