MINT Chocolate CHIP Pancakes
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
Fluffy pancakes infused with mint and studded with mini chocolate chips, reminiscent of mint chocolate chip ice cream. Optionally tinted green, they are served with whipped cream, vanilla ice cream, and hot fudge for an indulgent treat.
Ingredients
- 315 ml all-purpose flour
- 14.8 ml granulated sugar
- 4.93 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 237 ml buttermilk
- 1 large egg
- 29.6 ml butter melted and cooled to lukewarm, plus more for cooking
- 2.46 ml pure vanilla extract
- 2.46 ml pure mint extract
- green food coloring optional
- 177 ml mini semisweet chocolate chips plus more for topping
- Whipped cream for serving
- Vanilla ice cream for serving
- Store-bought or homemade hot fudge sauce for serving
Nutrition (per serving, estimated)
Estimated based off 12 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 203 mg
- Iron: 3.03 mg
- Magnesium: 21.9 mg
- Phosphorus: 184 mg
- Potassium: 212 mg
- Zinc: 0.89 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 315 ml all-purpose flour
- 14.8 ml granulated sugar
- 4.93 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 237 ml buttermilk
- 1 large egg
- 2.46 ml pure vanilla extract
- 2.46 ml pure mint extract
Prepare
- 29.6 ml butter, melted and cooled to lukewarm, plus more for cooking
- green food coloring, optional
- 177 ml mini semisweet chocolate chips, plus more for topping
- Whipped cream, for serving
- Vanilla ice cream, for serving
- Store-bought or homemade hot fudge sauce, for serving
Let's Cook
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Step 1.
In a large bowl, sift together 1⅓ cups all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
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Step 2.
In a small bowl, whisk together 1 cup buttermilk, 1 large egg, 2 tablespoons melted butter (cooled to lukewarm), ½ teaspoon vanilla extract, ½ teaspoon mint extract, and 3 to 4 drops green food coloring (if using) until well combined.
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Step 3.
Pour the wet ingredients into the dry ingredients and stir with a spatula until just incorporated (a few lumps are fine). Fold in ¾ cup mini semisweet chocolate chips until evenly distributed.
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Step 4.
Heat a large nonstick skillet or griddle over medium heat. Add ½ tablespoon butter and let it melt, swirling to coat the pan. The butter should sizzle and melt almost immediately.
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Step 5.
Ladle ¼ cup of batter per pancake onto the hot skillet, spacing them apart so they don't run together. Cook for 1 to 2 minutes, until the bottoms are golden brown and bubbles appear on the surface and edges begin to set. Carefully flip and cook for another 1 to 2 minutes, until the second side is golden brown. Transfer to plates. Repeat with remaining batter, adding more butter to the pan as needed.
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Step 6.
Serve the pancakes warm, topped with whipped cream, a scoop of vanilla ice cream, hot fudge sauce, and extra mini chocolate chips if desired.