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!
¼cupcrushed candy canes, plus extra for serving(see note)
For the whipped cream
1cupwhipping cream
1tablespoonbrown sugar
½teaspoonvanilla extract
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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.