Best 4 Mint Chocolate Chip Pancakes Recipes

MINT CHOCOLATE CHIP PANCAKES

Steps:

• 1. Sift together flour, sugar, baking powder, baking soda, and salt into a bowl.
• 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.
• 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.
• 4. Serve warm with whipped cream, vanilla ice cream, hot fudge sauce, and more chocolate chips, if desired.
• 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.

MINI CHOCOLATE CHIP PANCAKES

Steps:

• Sift flour, sugar, baking powder, and salt together in a bowl. Beat egg into milk in a separate bowl until thoroughly combined. Pour melted butter into flour mixture; whisk in milk mixture to make a smooth batter. Fold chocolate chips into batter.
• Heat a small nonstick skillet over low heat; pour about 1/3 cup of batter into hot skillet and cover with a lid. Cook pancake until browned on the bottom, about 3 minutes; flip pancake and cook covered until other side is browned. Repeat with remaining batter.

CHOCOLATE CHIP PANCAKES

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, oil and vanilla. Stir into dry ingredients just until moistened; stir in chocolate chips. , Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with extra chocolate chips, maple syrup, and butter.

CHOCOLATE CHIP PANCAKES

Steps:

• Combine milk and vinegar in a bowl and set aside for 5 minutes to "sour" the milk. You are essentially making your own buttermilk with this step.
• Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
• Whisk egg, butter, and vanilla extract into "soured" milk until well combined. Pour flour mixture into the wet ingredients and whisk until just combined. Fold in chocolate chips. Batter will be thick. Allow batter to rest for 5 minutes.
• Heat a large skillet over medium-low heat, and coat with cooking spray.
• Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface, 2 to 4 minutes. Flip pancake with a spatula, and cook until browned on the other side, 2 to 3 more minutes. Repeat with remaining batter. Serve immediately.