Peppermint Boston Cream Pancakes

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
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2 cups pancake mix, such as Bisquick

1/2 teaspoon baking powder 

3/4 cup whole milk 

2 tablespoons vegetable oil 

2 large eggs 

1/2 cup crushed candy canes

Nonstick cooking spray

Vanilla Cream Filling:

4 ounces cream cheese, at room temperature

1/2 cup confectioners' sugar 

2 teaspoons pure vanilla extract 

1 cup heavy cream, chilled

Chocolate Sauce:

3/4 cup finely chopped dark chocolate

1/2 cup heavy cream


  1. For the pancakes: Preheat the oven to 200 degrees F. Whisk together the pancake mix and baking powder in a large bowl. Add the milk, oil and eggs and stir until completely incorporated and combined. Stir in 1/3 cup of the crushed candy canes.
  2. Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray and drop the batter in 1/4 cupful mounds on the hot griddle (using a small ice-cream or cookie scoop helps). Cook until bubbles form and pop in the top of the batter and the underside is golden brown, about 2 minutes. Flip and cook 2 minutes more. Remove to a baking sheet. Keep warm in the oven while you repeat with the remaining batter.  
  3. For the vanilla cream filling: Add the cream cheese to the bowl of a stand mixer fitted with a whisk attachment and whip until smooth. Add the confectioners' sugar and vanilla and beat until smooth and incorporated. Add the heavy cream and whisk on high speed until stiff peaks form.  
  4. For the chocolate sauce: Add the chocolate to a medium bowl. Heat the heavy cream in a small saucepan or in the microwave until just simmering, and then pour over top of the chocolate. Let sit for 1 minute to melt, then whisk until smooth. 
  5. To serve: Place 1 pancake on a serving plate. Spread with a few tablespoons of the vanilla cream. Top with another pancake and spread with another few tablespoons of the vanilla cream. Drizzle generously with the warm chocolate sauce sprinkle with the remaining crushed candy canes. 
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