Shamrock Green Pancakes (Printable)

Light and fluffy green pancakes topped with sweet syrup and optional mint garnish.

# What You Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 1/4 cups whole milk
07 - 2 large eggs
08 - 2 tablespoons unsalted butter, melted (plus extra for pan)
09 - 1 teaspoon vanilla extract
10 - 1/2 teaspoon peppermint extract (optional)
11 - Green food coloring (gel or liquid, as needed)

→ To Serve

12 - Maple syrup or pancake syrup
13 - Whipped cream (optional)
14 - Fresh mint leaves (optional)

# How to Make It:

01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.
02 - In a separate bowl, whisk together milk, eggs, melted butter, vanilla extract, and peppermint extract if using.
03 - Add green food coloring to the wet mixture, starting with a few drops and mixing until you reach a vibrant shamrock green.
04 - Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix; a few lumps are fine.
05 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter.
06 - Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
07 - Flip and cook for another 1-2 minutes until golden and cooked through.
08 - Transfer pancakes to a plate and repeat with remaining batter, greasing the pan as needed.
09 - Serve warm, stacked, and topped with maple syrup, whipped cream, and mint leaves if desired.

# Expert Tips:

01 -
  • The peppermint extract transforms ordinary pancakes into something fresh and unexpected
  • Kids go absolutely wild for the vibrant green color on their plates
02 -
  • Overmixing the batter will make your pancakes tough and dense, so stop as soon as the flour disappears
  • The batter will thicken slightly as it sits, which is normal and actually helps produce fluffier results
03 -
  • Keep finished pancakes warm in a 200 degree oven while you finish cooking the rest of the batter
  • Let the batter rest for 5 minutes before cooking, this allows the flour to hydrate fully

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