How about some pancakes with a little holiday cheer? These Double Chocolate Peppermint Pancakes satisfy a sweet tooth while delivering more protein than a typical chocolate breakfast treat.
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I first noticed these when a pallet of Kodiak Cakes mix disappeared from Costco. I briefly panicked at the thought of running out—no judgment, I love Kodiak Cakes for the extra protein and convenience. Homemade mixes are great, but this one gives a protein boost that’s hard to beat.
Why I meal prep pancakes
- Eat them hot or cold. Fresh pancakes are lovely, but these also taste great chilled. They’re versatile like a favorite beverage—different temperatures, different advantages.
- Easy grab-and-go breakfasts. Skip heavy toppings for a quick, balanced option when life gets busy. Plain or lightly topped, they’re convenient and satisfying.
- Totally customizable. Pancakes adapt to your preferences. I typically use Kodiak Cakes Flapjack Mix because it’s higher in protein and easy to work with. You can make the mix with water, but eggs and milk create a fluffier pancake. Other easy tweaks:
- Use almond milk or chocolate almond milk for different flavors.
- Add mix-ins: fruit, nuts, or chocolate chips.
- Blend crushed fruit into the batter for a fresh variation.
- Combine two mixes for marbled pancakes (chocolate + peanut butter is excellent).
- Get creative—this recipe was inspired by crushed candy cane and chocolate.
Good news: Costco restocked Kodiak Cakes, so no more panic. They remain one of my go-to items for meal prep efficiency.
More pancake recipes from Project Meal Plan:
- Lemon Poppy Seed Blueberry Protein Pancakes
- Banana Protein Pancakes
- Pumpkin Pie Greek Yogurt Pancakes
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Double Chocolate Peppermint Protein Pancakes
Recipe by Danielle
These pancakes blend chocolate and peppermint for a festive, protein-packed breakfast that’s easy to meal prep and delicious whether warm or chilled.
- Total Time25 minutes
- Yield8 pancakes
Ingredients
- 2 cups Kodiak Cakes Power Cakes Flapjack and Waffle Mix
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 1/3 cups milk (unsweetened vanilla almond milk works well)
- 2 large eggs, whisked
- 1/4 tsp peppermint extract
- 1/3 cup white or milk chocolate chips
- 1 crushed candy cane (optional)
Instructions
- In a medium bowl, whisk together Kodiak Cakes mix, cocoa powder, and espresso powder until smooth. Add milk, eggs, and peppermint extract; stir until a batter forms. If too thick, add another tablespoon of milk. Fold in chocolate chips and crushed candy cane.
- Heat a skillet or griddle over medium-low heat for 2–3 minutes, then coat with nonstick spray. Scoop about 1/3 cup batter per pancake onto the pan. Cook 3–4 minutes until bubbles form and the edges are set.
- Flip when bubbles no longer fill and the edges aren’t shiny. Cook another 2–3 minutes until golden brown on the bottom.
- Repeat, spraying the pan between batches. Makes about 8 pancakes. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Notes
Crushed candy cane is optional but adds a festive sweetness and crunch.
You can use Kodiak Cakes Dark Chocolate Flapjack Mix for a richer flavor; availability and price may vary.
Nutritional info is estimated and does not include toppings.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2 pancakes
- Calories: 351
- Fat: 11g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 18g
To make this recipe, I used:
Thanks for checking out these Double Chocolate Peppermint Pancakes! Be sure to share your results with #projectmealplan. Note: not sponsored—just a fan of Kodiak Cakes.
