Shamrock Green Pancakes (Printer-friendly)

Light and airy green pancakes flavored with vanilla and peppermint, served with a drizzle of syrup.

# What You’ll Need:

→ 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 plus extra for pan
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

# How to Make It:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until evenly distributed.
02 - In a separate bowl, whisk milk, eggs, melted butter, vanilla extract, and peppermint extract until fully incorporated.
03 - Stir green food coloring into the wet mixture, adding drops gradually and mixing until a vibrant shamrock green is achieved.
04 - Pour wet ingredients into dry ingredients and fold gently until just combined. Stop mixing when small lumps remain to avoid tough pancakes.
05 - Heat a nonstick skillet or griddle over medium heat and lightly coat surface with butter.
06 - Pour 1/4 cup batter per pancake onto skillet. Cook for 2 to 3 minutes until bubbles form across surface and edges appear set.
07 - Flip pancakes and cook for 1 to 2 additional minutes until golden brown and cooked through.
08 - Transfer cooked pancakes to a warm plate. Repeat with remaining batter, buttering pan as needed between batches.
09 - Stack pancakes warm and drizzle with maple syrup. Top with whipped cream and fresh mint leaves if desired.

# Expert Tips:

01 -
  • Nothing wakes up a sleepy Sunday morning like a breakfast that looks like magic happened on the griddle
  • The optional peppermint extract makes them taste like a festive treat without being overwhelming
  • They come together in under 30 minutes but look like you planned something special for days
02 -
  • Overmixed batter creates tough, dense pancakes, so stop mixing as soon as the flour disappears
  • Letting the batter rest for 5 minutes before cooking makes the fluffiest pancakes imaginable
  • Medium heat is perfect because high heat burns the outside before the inside cooks through
03 -
  • Gel food coloring creates more vibrant colors with less liquid than drops
  • Room temperature ingredients blend more smoothly and create taller pancakes

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