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Photo Credit: Food Network

Chocolate Candy Cane Pancake Tower

15 MINPrep Time
50 MINCook Time
10Servings
by Giada De Laurentiis
Intermediate
Photo Credit: Food Network
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A tower of chocolate pancakes, cream cheese frosting and peppermint candy canes.
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Chocolate Candy Cane Pancake Tower

Servings

10

Prep Time

15 minutes

Cook Time

50 minutes

Image of Chocolate Candy Cane Pancake Tower

Ingredients

  • 6 cups pancake mix (such as Krusteaz)
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • Vegetable oil (for pan)
  • 1 1/2 cups bittersweet chocolate chips
  • Two 8-ounce packages cream cheese (room temperature)
  • 4 tablespoons butter (room temperature)
  • 1 cup powdered sugar
  • 3/4 teaspoon peppermint extract
  • 1/4 teaspoon salt
  • 1/4 cup whole milk (room temperature)
  • 3 candy canes (crushed)
  • Mini meringue cookies (for garnish, optional)

Instructions

  1. As seen on: Giada's Holiday Handbook, Episode 7. Christmas at Giada's.
  2. In a large bowl, combine the pancake mix, cocoa powder, sugar, vanilla and 4 cups water. Whisk until just combined - a few small lumps left is just fine.
  3. Heat a 10-inch skillet over medium heat. Add 1/2 teaspoon vegetable oil to the pan and swirl to coat evenly. Add about 2 cups of batter to the pan to make the first pancake. Cook for 6 minutes on the first side, adjusting the heat as needed to cook gently without burning. When small bubbles start to burst on the surface, sprinkle over a few chocolate chips and slide the pancake onto a flat plate. Place the pan over the plate and flip the pancake back into the pan. Cook for an additional 2 minutes, then remove the pancake to a wire cooling rack to cool completely. Continue with the remaining batter, going down by about 1/2 cup or 1/4 cup for each pancake. When the pancakes get small enough, feel free to simply flip with a spatula. You should end up with about 8 pancakes.
  4. Place the cream cheese, butter, sugar, peppermint extract, salt and milk in a large bowl. Beat with a handheld mixer on medium speed until fully combined and light and fluffy, 3 minutes. Set aside.
  5. Place the largest pancake on a flat cake stand. Spread some of the frosting over the top of the pancake, leaving a 1/3-inch border on the outside. Sprinkle with some of the crushed candy canes. Continue stacking the pancakes with the frosting and the candy canes, going down in size as you stack. Insert a long skewer through the center of the cake to hold the layers in place. Trim the skewer so that the top is flush with the top of the cake, and cover with more frosting. Decorate with mini meringue cookies on top if desired.

Nutrition

Nutrition

Nutrition Serving Size
10
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
100 grams
Protein
16 grams
Fat
34 grams
Saturated Fat
18 grams
Cholestrol
59 milligrams
Sodium
1343 milligrams
Fiber
3 grams
Sugar
35 grams
Trans Fat
1 grams
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