Mint Chocolate Chip Pancakes

Many St. Patrick’s Day recipes are desserts or dinners. This is a fun recipe for your family for breakfast. You can make them ahead of time and reheat so you have them ready far before breakfast, or you can make it the morning of and let the kiddos help! They will love that it is green for St. Patrick’s Day… and they will love getting to have chocolate for breakfast. If your kiddos don’t like mint, you can leave the extract out and just make these as green chocolate chip pancakes.

After you mix the batter, it is time to add the mint extract, food coloring and chocolate chips.

Add 9 drops of green food coloring and 3 drops of yellow food coloring.

Mix food coloring into the batter to get this wonderful mint green color you see in the picture below. Then you will mix in the chocolate chips.

I used 1/4 cup mini chocolate chips and 3/4 cup milk chocolate chips.

Preheat a skillet or griddle to 350 degrees Fahrenheit. You will know it is warm enough when you can wet your fingers and drop water on the skillet and it sizzles.

When the edges start to turn golden brown and bubbles that form in the center of the pancakes pop it is time to flip them. They will cook for a few minutes on each side.

Let them cook for a few minutes after flipping and transfer them to a plate to cool or to a warm oven preheated to 200 degrees Fahrenheit to keep them warm until ready to serve.

These are honestly great on their own, but can be served with butter, nutella, maple syrup or chocolate sauce and whipped cream. They are great with almost everything you would usually put on your buttermilk pancakes.