Shamrock Green Pancakes

The kitchen was still dark when my youngest stumbled in, rubbing sleep from her eyes and asking what we were making for the class party. The year prior, I had shown up with store bought cookies and she never let me forget it.

We made these together that morning, her small hands squeezing drops of green gel into the batter until it matched the shade of a plastic shamrock she pulled from her pocket. Something about cooking at dawn made the whole house feel quieter, like we were sharing a secret before the world woke up.

Ingredients

• All purpose flour: The foundation of any good pancake, providing structure and that classic fluffy texture we all expect
• Baking powder and baking soda: These work together to create those irresistible air pockets that make pancakes rise
• Whole milk: Adds richness and helps create a tender crumb, though you can use what you have on hand
• Eggs: Essential for binding everything together and contributing to the fluffiness factor
• Unsalted butter: Melted into the batter for flavor and used to grease the pan for that golden edge
• Vanilla and peppermint extract: The vanilla provides warmth while the peppermint gives that fresh, surprising twist
• Green food coloring: Gel coloring works best for vibrant results without thinning your batter

Instructions

Whisk the dry foundation:

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt until everything is evenly distributed.

Mix the wet mixture:

In a separate bowl, whisk together milk, eggs, melted butter, vanilla, and peppermint extract if using until smooth.

Create the magic color:

Add green food coloring to the wet ingredients, starting with just a few drops and mixing until you reach that perfect shamrock green shade.

Bring it all together:

Pour the wet ingredients into the dry and fold gently until just combined, remembering that some lumps are your friend here.

Heat your cooking surface:

Preheat a nonstick skillet or griddle over medium heat and lightly butter the surface until it glistens.

Cook the first side:

Pour about 1/4 cup of batter per pancake and wait until bubbles form on the surface and edges appear set, about 2 to 3 minutes.

Flip and finish:

Carefully turn each pancake and cook for another 1 to 2 minutes until golden and cooked through completely.

Stack and serve:

Transfer to a warm plate, stack them high, and drizzle with maple syrup, whipped cream, and fresh mint if you are feeling fancy.

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That morning my daughter stood on her tiptoes at the counter, carefully arranging mint leaves on top of each stack like tiny works of art. She carried the plate into school so proud, and later told me the teacher asked for the recipe.

Getting The Perfect Green Shade

I have learned that gel food coloring delivers the most vibrant color without thinning your batter like liquid versions can. Start with less than you think you need, you can always add more drops but you cannot take them back. The color will deepen slightly as the pancakes cook on the griddle.

Making These Dairy Free

Swap the whole milk for oat milk or almond milk, both of which work beautifully without altering the texture much. Coconut oil makes an excellent substitute for butter in both the batter and for greasing the pan.

Serving Suggestions That Impress

While maple syrup is classic, these pair unexpectedly well with a dusting of powdered sugar for contrast against the bright green.

• Chocolate chips folded into the batter turn these into an indulgent dessert style breakfast
• A warm cup of Irish breakfast tea on the side makes the morning feel complete
• Fresh berries provide a beautiful pop of red against the green pancakes

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Now every March 17th, there is no question about what we are having for breakfast, and my daughter still insists on adding the mint garnish herself.

Recipe FAQs

→ How can I achieve the vibrant green color?

Add green gel or liquid food coloring to the wet ingredients until the desired shamrock shade is reached.

→ Can I make these pancakes dairy-free?

Yes, substitute milk with plant-based alternatives and replace butter with oil to keep the texture moist.

→ What is the purpose of peppermint extract?

Peppermint extract adds a subtle fresh flavor that complements the green color but is optional.

→ How do I prevent overmixing the batter?

Mix the wet and dry ingredients gently until just combined, leaving a few lumps to keep pancakes tender.

→ What toppings pair well with these pancakes?

Maple syrup, whipped cream, and fresh mint leaves enhance the taste and presentation beautifully.