I will admit, when I first saw this recipe I was not sold on the idea of a minty pancake. However, I do love mint…and who doesn’t like chocolate? This was a good base pancake recipe too. They turned out moist, fluffy, and full of flavor! I imagine these would especially be a hit with kids for a St. Patrick’s Day breakfast. You could also make them as a fun dessert and top with ice cream and chocolate sauce. I topped these with a lightly sweetened whipped cream, and that was enough. We were eating them for breakfast though, so we really didn’t need to add the ice cream and chocolate sauce. Let’s be honest, the pancakes alone were enough of an indulgence!
Mint Chocolate Chip Pancakes, adapted from Breakfast for Dinner
- 1 1/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons butter, melted and cooled to lukewarm, plus more for cooking
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure mint extract
- 3 to 4 drops green food coloring (optional)
- 3/4 cup mini semisweet chocolate chips, plus more for topping
- Whipped cream, for serving
Sift together flour, sugar, baking powder, baking soda, and salt into a bowl.
Whisk together buttermilk, egg, butter, extracts, and food coloring (if using) in a small bowl. Add to dry ingredients and stir until incorporated. Stir in chocolate chips.
Heat a large nonstick skillet or griddle over medium heat. Add 1/2 tablespoon butter; it should sizzle and melt almost immediately. Ladle 1/4 cup of pancake batter into skillet for each pancake, taking care not to let the pancakes run together. Cook for 1 to 2 minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook for 1 to 2 minutes more. Transfer to plates. Repeat with remaining batter.
Serve warm with whipped cream, vanilla ice cream, hot fudge sauce, and more chocolate chips, if desired.