Shamrock Green Pancakes (Print Version)

Light and fluffy green pancakes flavored with peppermint and topped with sweet syrup.

# Recipe Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 1/4 cups whole milk
07 - 2 large eggs
08 - 2 tablespoons unsalted butter, melted
09 - 1 teaspoon vanilla extract
10 - 1/2 teaspoon peppermint extract
11 - Green food coloring as needed

→ To Serve

12 - Maple syrup or pancake syrup
13 - Whipped cream
14 - Fresh mint leaves for garnish

# Directions:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until well blended.
02 - In a separate bowl, whisk together milk, eggs, melted butter, vanilla extract, and peppermint extract until smooth.
03 - Add green food coloring to the wet mixture, starting with a few drops and mixing until you achieve a vibrant shamrock green color.
04 - Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix; small lumps are acceptable.
05 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter.
06 - Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges appear set, approximately 2-3 minutes.
07 - Flip pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.
08 - Transfer cooked pancakes to a plate and repeat with remaining batter, greasing the pan as needed between batches.
09 - Serve warm, stacked with maple syrup, whipped cream, and fresh mint leaves if desired.

# Expert Advice:

01 -
  • These fluffy pancakes turn an ordinary breakfast into something wonderfully festive without any complicated techniques
  • The peppermint extract is optional but adds such a lovely fresh twist that makes everyone ask whats different
02 -
  • Overmixing the batter will make your pancakes tough and dense so stop as soon as the flour disappears
  • The batter will thicken slightly as it sits which is actually perfect for making those picture-perfect rounds
03 -
  • Let your batter rest for about 5 minutes before cooking for the fluffiest results
  • Keep the finished pancakes warm in a 200°F oven while you finish the batch so everyone eats together

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