These pancakes are a real treat! I made them with buttermilk. Make sure to let the dough sit for about 10 minutes before cooking and use a good nonstick pan. I cooked them on medium for a longer time to make sure that the middle is cooked all the way. These pancakes have chewy texture and are yummy with or without the syrup.
MINT CHOCOLATE CHIP PANCAKES RECIPE
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 (or pure peppermint extract)
3 to 4 drops green food coloring (optional)
3/4 cup mini semi-sweet chocolate chips, plus more for garnish
Whipped cream for serving
Vanilla ice cream for serving
Hot Fudge for serving
- Sift together flour, sugar, baking powder, baking soda, and salt into a bowl.
- 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.
- Heat a large nonstick skillet or griddle over medium heat. Spread 1/2 tablespoon of butter on the hot skillet. Pour 1/4 cup of pancake batter onto the skillet for each pancake. 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.
- Serve warm with whipped cream, vanilla ice cream, hot fudge sauce, and more chocolate chips, if desired. Makes about 12 pancakes.