Mint Chocolate Chip Pancakes
Delightful breakfast pancakes infused with mint and studded with chocolate chips, reminiscent of the beloved ice cream flavor. These fluffy pancakes are perfect for a special morning treat, complete with optional green food coloring for extra fun.
Ingredients
- •1⅓ cup all-purpose flour
- •1 tablespoon granulated sugar
- •1 teaspoon baking powder
- •½ teaspoon baking soda
- •½ teaspoon salt
- •1 cup buttermilk
- •1 whole large egg
- •2 tablespoons butter
- •½ teaspoon vanilla extract
- •½ teaspoon mint extract
- •¾ cup mini semisweet chocolate chips
- •to taste whipped cream
- •to taste vanilla ice cream
- •to taste hot fudge sauce
- •for serving
Cooking Instructions
- 1.
1. Sift together flour, sugar, baking powder, baking soda, and salt into a bowl.
3 min
- 2.
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.
5 min
- 3.
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.
20 min
- 4.
4. Serve warm with whipped cream, vanilla ice cream, hot fudge sauce, and more chocolate chips, if desired.
2 min
- 5.
•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.
- 6.
•Almond Chip Pancakes: Replace mint extract with almond extract. Add 1/4 cup chopped almonds to batter. Omit food coloring.
- 7.
•Plain Old Chocolate Chip Pancakes: Omit mint extract and increase vanilla extract to 1 teaspoon; omit food coloring.
