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Peppermint Bark Pancakes

  • Total Time: 20 minutes
  • Yield: Approximately 12 Pancakes 1x


  • 2 cups Aunt Jemima Original Complete Mix
  • 1 ½ cups water
  • ¼ cup finely chopped candy cane or peppermint candies
  • ¼ cup white chocolate chips
  • 1 ½ cups Aunt Jemima Original Syrup
  • ¼ cup cocoa or carob powder
  • Oil, for cooking


  1. Preheat oven to 200 degrees F.
  2. In a large bowl, stir together Aunt Jemima Original Complete Mix and water until just a few lumps remain. Stir in the peppermint candies and white chocolate chips.
  3. In a medium bowl, combine Aunt Jemima Syrup and cocoa or carob powder. Stir to combine. Allow to rest while the pancakes cook. Stir again before use.
  4. Heat a large skillet over medium heat until hot. Add enough oil to coat the bottom of the skillet. Scoop roughly ¼ cup of batter into the skillet for each pancake. Do not overcrowd the pan.
  5. Allow to cook about 1-2 minutes, or until bubbles form on the surface of the pancakes. Carefully flip the pancakes over and cook about 1-2 minutes more. If you want to be sure they are done, test them with a toothpick, just like a cake. The toothpick should come out clean or with a few moist crumbs.
  6. Serve immediately or place on aluminum foil and keep warm in the oven while you make the rest of the pancakes. Top with syrup for serving.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes