MINT CHOCOLATE CHIP PANCAKES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Mint Chocolate Chip Pancakes image

Provided by Lindsay Landis

Categories     Chocolate     Breakfast     Brunch     Dessert     Christmas     Kid-Friendly     St. Patrick's Day     Mother's Day     Graduation     Back to School     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 pancakes (3 to 4 servings)

Number Of Ingredients 15

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 (See Cooks' Note)
3 to 4 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
Store-bought or homemade hot fudge sauce, for serving

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.

Eri Imolee
[email protected]

I'm so glad I tried this recipe! The pancakes were amazing.


Ngozi Ifeadi
[email protected]

The pancakes were easy to make and they tasted great. I served them with fresh berries and whipped cream.


Rayan Manoubi
[email protected]

These pancakes were delicious! I loved the combination of mint and chocolate. I'll definitely be making these again.


F6SIX XXX
[email protected]

These pancakes were a bit too sweet for my taste. I think I'll use less sugar next time.


Shak Rahat
[email protected]

I'm not a big fan of mint, but these pancakes were still really good. The chocolate chips helped to balance out the mint flavor.


Meet khan Mirani
[email protected]

Overall, these pancakes were a success. They were light and fluffy, and the mint and chocolate chips added a nice touch.


Tara A
[email protected]

The pancakes were a bit dry. I think I'll add a little more milk next time.


Louis Adam
[email protected]

These pancakes were so easy to make and they tasted amazing. I'm definitely adding this recipe to my regular breakfast rotation.


Angel Lotti
[email protected]

Followed the recipe exactly and the pancakes turned out perfect.


Amir Afridi
[email protected]

I used dark chocolate chips instead of semi-sweet and they turned out great! The pancakes were fluffy and flavorful.


Ugyen Dema
[email protected]

These pancakes were a hit with my family! The mint and chocolate chips added a unique and delicious flavor. I'll definitely be making these again.