In a medium mixing bowl, combine Kodiak Cakes mix, cocoa powder, and espresso powder until well mixed and no lumps remain. Add milk, eggs, and peppermint extract and stir until combined and batter is formed. If the mixture is too thick, add an additional tablespoon of milk. Finally, add mix-ins – chocolate chips and crushed candy cane.

Heat a large skillet over low-medium heat. Wait 2-3 minutes for the pan to heat up and then coat with non-stick cooking spray. Spoon approximately 1/3 cup of batter on to skillet or griddle for each pancake. Let the pancakes cook for approximately 3-4 minutes.

Flip when bubbles form on the surface and do not fill with batter, and the edges are no longer shiny. Cook for another 2-3 minutes, checking the bottom for a dark golden brown color.

Repeat until your batter is gone, spraying the pan between each set of pancakes. Recipe makes approximately 8 pancakes. Serve immediately or refrigerate for up to 3 days in an airtight container.