mint chocolate chip pancakes

Name: Mint Chocolate Chip Pancakes
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 1/3 cup(s) all purpose flour; 1 tablespoon(s) granulated sugar; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1 cup(s) buttermilk; 1 large egg; 2 tablespoon(s) butter, melted and cooled to lukewarm, plus more for cooking; 1/2 teaspoon(s) pure vanilla extract; 1/2 teaspoon(s) pure mint extract (see note below); 3 - drops green food coloring, optional; 3/4 cup(s) mini semisweet chocolate chips, plus more for topping; - whipped cream for serving; - vanilla ice cream for serving, optional; - hot fudge sauce, homemade or purchased, for serving, optional

6 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Sep 23, 2015

There's nothing as delightful as a towering stack of fluffy pancakes. Unless those pancakes happen to be reminiscent of your favorite mint chocolate chip ice cream. The green food coloring here is optional but adds nicely to the appeal.

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prep time 10 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 1/3 cups 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 (see note below)
3 - drops green food coloring, optional
3/4 cup mini semisweet chocolate chips, plus more for topping
- whipped cream for serving
- vanilla ice cream for serving, optional
- hot fudge sauce, homemade or purchased, for serving, optional

How To Make mint chocolate chip pancakes

Step 1

Sift together flour, sugar, baking powder, baking soda, and salt into a bowl.

Step 2

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.
Step 3

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.
Step 4

Serve warm with whipped cream, vanilla ice cream, hot fudge sauce, and more chocolate chips, if desired.
Step 5

Pancakes Inspired by Ice Creams Candy Cane Pancakes: Replace mint extract with peppermint extract. Add 1/4 cup finely chopped candy canes along with or in place of chocolate chips. Use red food coloring instead of green. Almond Chip Pancakes: Replace mint extract with almond extract. Add 1/4 cup chopped almonds to batter. Omit food coloring. Plain Old Chocolate Chip Pancakes: Omit mint extract and increase vanilla extract to 1 teaspoon; omit food coloring.
Step 6

Cooks' Note: Mint and peppermint extracts are similar but not identical in flavor. Mint extract typically contains both peppermint and spearmint, whereas pure peppermint is popular in holiday treats like candy canes. Use whichever minty extract you prefer.
Step 7

Makes 12 pancakes.
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