Name: Mint Chocolate Chip Pancakes
Total time: 30 minutes
Yield: Makes 12 pancakes (3 to 4 servings)
Ingredients: 1 1/3 cup all-purpose flour; 1 tablespoon granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 1 large egg; 2 tablespoons butter, melted and cooled to lukewarm, plus more for cooking; 1/2 teaspoon pure vanilla extract; 1/2 teaspoon pure mint extract (See Cooks' Note); 3 to 4 drops green food coloring (optional); 3/4 cup 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

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Photo by Lindsay Landis, Taylor Hackbarth

There's nothing as delightful as a towering stack of fluffy pancakes. Unless those pancakes happen to be reminiscent of your favorite mint chocolate chip ice cream. The green food coloring here is optional but adds nicely to the appeal.

Cooks' Note:

Mint and peppermint extracts are similar but not identical in flavor. Mint extract typically contains both peppermint and spearmint, whereas pure peppermint is popular in holiday treats like candy canes. Use whichever minty extract you prefer.

Recipe notes

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Recipe notes

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