Description
Delight in these fluffy Mint Chocolate Chip Pancakes, perfectly infused with refreshing peppermint and studded with mini semi-sweet chocolate chips. A festive twist on classic pancakes, ideal for a special breakfast or brunch.
Ingredients
Units
Scale
Wet Ingredients
- 2 tablespoons butter, melted
- 1 egg
- 1 1/4 cup milk
- 1 teaspoon peppermint extract
- green food coloring (to preference)
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- dash of salt
Add-ins
- 1/3 cup mini semi-sweet chocolate chips
Instructions
- Preheat the cooking surface: Heat an electric griddle to 375ºF or warm a nonstick frying pan over medium-low heat to prepare for cooking the pancakes.
- Mix wet ingredients: In a bowl, whisk together the melted butter and egg until combined. Then whisk in the milk, peppermint extract, and a few drops of green food coloring, adjusting the amount to achieve your desired shade of green.
- Combine dry ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, and salt until evenly mixed.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, whisking until just incorporated. Be careful not to overmix. Then gently stir in the mini chocolate chips.
- Rest the batter: Let the batter sit for 5 minutes to allow it to thicken slightly for optimal pancake texture.
- Cook the pancakes: Pour batter onto the preheated griddle or skillet using about 1/4 cup per pancake. Cook the first side for about 3 minutes until bubbles form and the edges look set. Flip carefully and cook for an additional 2-3 minutes until golden brown and cooked through.
- Serve warm: Remove pancakes from the heat and serve immediately with your favorite toppings such as maple syrup or whipped cream.
Notes
- If you're a fan of mint chocolate chip ice cream, these pancakes are a must-try and will perfectly satisfy that craving.
- Adjust green food coloring gradually to achieve your preferred color without overpowering the flavor.
- Allowing the batter to rest helps the pancakes become fluffier and more tender.
- Use mini chocolate chips to ensure even distribution and ease of melting within the pancakes.
- Maintain medium-low heat during cooking to prevent burning and ensure even cooking through the pancakes’ centers.
Nutrition
- Serving Size: 3 pancakes
- Calories: 284 kcal
- Sugar: 11 g
- Sodium: 328 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 53 mg
