These homemade candy cane pancakes are flavored with peppermint extract and flecks of crushed candy cane sprinkled throughout. They’re sweet, minty, and so festive for the holidays!

Stacked red and white candy cane pancakes with whipped cream.

Your entire family will love waking up to candy cane flavored pancakes on Christmas morning! If you’re serving a crowd for brunch, use these as part of a Christmas board along with other goodies like Christmas pancakes, candied bacon, and these handheld everything bagel breakfast sliders. Don’t forget the peppermint hot cocoa!

About this recipe for candy cane pancakes

There are 3 fun and easy ways to use this batter to make 3 different types of candy cane pancakes. It’s up to you to decide which you prefer!

  1. The first version is the simplest: buttermilk pancakes flavored with 2 kinds of peppermint (extract and candy canes).
  2. The second is to use red food coloring to tint half the batch. Stack the pancakes, alternating red and white pancakes, just like the pattern on a candy cane.
  3. The third way is to pour untinted batter onto the griddle in the shape of a candy cane and use a red edible marker or red icing to make red lines across.

For all three ways, top with your favorite whipped cream, some sprinkles, more crushed candy cane, or a dusting of powdered sugar, and just wait for the oohs and ahhs. Or, you could add some chocolate to the party and serve with chocolate syrup.

No matter which way you end up making yours, all three versions are equally as Christmas-y, festive, and fun! We love enjoying a stack with gingerbread hot chocolate or warm Christmas punch for the adults!

Stack of red and white pancakes topped with whipped cream and crushed candy cane.

What you need to make candy cane pancakes

  • Butter – Melted and cooled slightly. You could also use canola, vegetable, or coconut oil.
  • Egg – The egg in pancake batter works to bind everything together so that the pancake isn’t too fragile.
  • Buttermilk + Water – Buttermilk is a lovely tangy sour milk loaded with a richness that makes pancakes super moist and fluffy. However, buttermilk pancake batter can be quite thick. The water helps to thin it out a bit so the candy cane bits disperse evenly throughout the batter.
  • Peppermint extract – Peppermint extract adds mint flavor that enhances the candy cane pancakes. Without it, the mint from just the candy alone is more subtle. A little goes a long ways, so measure carefully!
  • All-purpose flour – This is a great flour choice for pancakes as it will give it great structure with the ability to remain light and airy. Of course, you may also use a 1:1 gluten-free replacement, or white whole wheat flour.
  • Pancake Basics: You’ll need granulated sugar, baking powder, and salt.
  • Crushed candy canes – You might find pre-crushed candy canes in a bulk food store. Or you can crush candy cane pieces using a food processor or by putting them in a Ziploc bag and hammering with the flat side of a meat tenderizer. Make sure to have some extra for topping.
Ingredients in separate small bowls.

Top it! For a homemade brown sugar whipped cream, use whipping cream, brown sugar, and vanilla extract (recipe below!). You could also use regular whipped cream (made with powdered sugar) or cinnamon whipped cream if preferred.

How to make them

Preheat an electric griddle to 375°F or a non-stick frying pan over medium-low heat. Whisk together the melted butter and egg. Then whisk in the water, buttermilk, and peppermint extract.

Milk being poured into eggs.

Next, whisk in the flour, sugar, baking powder, and salt.

Pancake batter with whisk.

Gently whisk or fold in the crushed candy canes.

Crushed candy canes on top of pancake batter.

Allow the batter to rest for 5 minutes, and then drop batter by spoonfuls onto the preheated griddle/pan. Gently spread out, being careful not to deflate the batter.

Cook on the first side for 3 ½ minutes or until golden brown on the bottom. Flip and cook for another 2 ½ -3 minutes. 

Serve with whipping cream and extra crushed candy canes sprinkled on top.

Red and white pancakes in the shape of a candy cane.

How to make these candy cane pancakes your own

  • Divide the batter in half. Using gel or liquid food coloring add a few drops into one half of the batter. When you’ve made as many red pancakes as you have “white” you can then stack them, alternating red and white like the stripes on a candy cane.
  • For another fun twist, use a pastry bag to pipe out the batter in a candy cane shape. Draw red lines on the cooked pancakes with red icing or edible marker. Keep in mind that the hole of the piping bag will need to be large enough to let out the pieces of crushed candy cane.
  • A little dusting of “snow” by way of powdered sugar would be fun!

Storage Suggestions

Keep any leftover pancakes stored in an airtight container in the fridge for up to 4 days. Who says you can’t have candy cane pancakes on Boxing Day?!

Reheating Tips

Pop them in the microwave to heat through for 20 seconds at a time. They’ll be nice and soft. If you’d prefer them a bit crispier, you can use the toaster to heat them.

Red and white pancakes on a fork to show fluffy texture.

More holiday breakfast recipes

Stacked red and white candy cane pancakes with whipped cream.

Get the Recipe: Candy Cane Pancakes

These homemade candy cane pancakes are flavored with peppermint extract and flecks of crushed candy cane sprinkled throughout. They’re sweet, minty, and so festive for the holidays!
5 from 2 votes

Ingredients

For the batter:

  • 2 tablespoons butter, melted and cooled slightly
  • 1 egg
  • ½ cup water
  • cup buttermilk
  • ½ teaspoon peppermint extract
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • Dash of salt
  • ¼ cup crushed candy canes, plus extra for serving (see note)

For the whipped cream

  • 1 cup whipping cream
  • 1 tablespoon brown sugar
  • ½ teaspoon vanilla extract

Instructions

For the Pancakes

  • Preheat an electric griddle to 375°F or a non-stick frying pan over medium low heat.
  • Whisk together the melted butter and egg, then whisk in the water, buttermilk, and peppermint extract.
  • Next, whisk in the flour, sugar, baking powder, and salt. Gently whisk or fold in the crushed candy canes. Allow the batter to rest for 5 minutes.
  • Drop batter by spoonfuls onto the preheated griddle/pan. Gently spread out, being careful not to deflate the batter. Cook on the first side for 3 ½ minutes or until golden brown on the bottom. Flip and cook for another 2 ½ -3 minutes.
  • Serve with whipping cream and extra crushed candy canes sprinkled on top.

For the Whipping Cream

  • Place all ingredients in a medium sized bowl and whip, using the whisk attachment of a hand mixer, until stiff peaks form

Notes

  • You might find pre-crushed candy canes in a bulk food store or online. You can crush candy cane pieces using a food processor or by putting them in a ziploc bag and hammering with the flat side of a meat tenderizer.
  • If desired, try dividing the batter in half, dying half red and leaving the other half white/plain, and then stacking the pancakes every other (white, red, etc) to look like the stripes on a candy cane.
  • For another fun twist, use a pastry bag to pipe out the batter in a cane shape. Draw red lines on the cooked pancakes with red icing. Keep in mind that the hole of the piping bag will need to be large enough to let out the pieces of crushed candy cane.
Serving: 3pancakes, Calories: 479kcal, Carbohydrates: 47g, Protein: 7g, Fat: 30g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 140mg, Sodium: 324mg, Potassium: 128mg, Fiber: 1g, Sugar: 18g, Vitamin A: 1142IU, Vitamin C: 1mg, Calcium: 195mg, Iron: 2mg