Chocolate Chip Pancakes: A Refreshing Twist on a Classic

Introduction

Imagine fluffy, golden pancakes, bursting with the bright, cool flavor of mint and the rich sweetness of chocolate chips. That’s the magic of Chocolate Chip Pancakes! This recipe takes the classic breakfast staple and elevates it to a whole new level of deliciousness. Whether you’re a seasoned pancake pro or a breakfast novice, these pancakes are sure to impress with their unique flavor combination and easy-to-follow instructions.

Jump to Recipe

Ingredients

You’ll need these simple ingredients to make these irresistible pancakes:

• 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

Cooks’ Note: If you can’t find pure mint extract, you can use a combination of 1/4 teaspoon peppermint extract and 1/4 teaspoon spearmint extract.

Instructions

Let’s whip up these delightful pancakes:

1. Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents for fluffy pancakes.
2. Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, vanilla extract, mint extract, and green food coloring (if using).
3. Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix, as this can make the pancakes tough. Gently fold in the chocolate chips.
4. Cooking Time: Heat a large nonstick skillet or griddle over medium heat. Add 1/2 tablespoon of butter to the pan, ensuring it sizzles and melts almost immediately. This indicates the pan is hot enough.
5. Pancake Formation: Ladle 1/4 cup of pancake batter onto the hot skillet for each pancake, leaving space between them. The batter should spread out slightly but remain relatively thick.
6. Flip and Cook: Cook for 1 to 2 minutes, or until the bottom is golden brown and the edges begin to bubble. Carefully flip and cook for another 1 to 2 minutes, or until the other side is golden brown.
7. Repeat and Serve: Transfer the cooked pancakes to a plate and repeat the process with the remaining batter. Serve warm with your favorite toppings, such as whipped cream, vanilla ice cream, hot fudge sauce, and more chocolate chips.

Extra Information

Flavor Variations:

• Candy Cane Pancakes: Replace the mint extract with peppermint extract. Add 1/4 cup finely chopped candy canes along with or in place of the chocolate chips. Use red food coloring instead of green for a festive twist!
• Almond Chip Pancakes: Replace the mint extract with almond extract. Add 1/4 cup chopped almonds to the batter. Omit the food coloring.
• Plain Old Chocolate Chip Pancakes: Omit the mint extract and increase the vanilla extract to 1 teaspoon. Omit the food coloring for a classic chocolate chip pancake.

Serving Suggestions:

These pancakes are truly a breakfast dream. Enjoy them for a weekend brunch, a special occasion, or a simple weeknight breakfast. They also make a great dessert option, especially when served with a scoop of vanilla ice cream and a drizzle of hot fudge.

Tips:

• Don’t overmix the batter: Overmixing can lead to tough pancakes. Just mix until the ingredients are combined.
• Use fresh ingredients: Fresh buttermilk and eggs will result in the fluffiest pancakes.
• Adjust the sweetness: If you prefer a sweeter pancake, you can increase the sugar to 2 tablespoons.
• Don’t overcrowd the pan: Give each pancake enough space to cook evenly.

Nutritional Information (per pancake): * Calories: 250 * Fat: 10 grams * Carbohydrates: 35 grams * Protein: 5 grams * Note: This information is based on the recipe as written and may vary slightly depending on the ingredients used.

Storage:

Leftover pancakes can be stored in an airtight container at room temperature for up to 2 days. To reheat, place them in a toaster oven or microwave.

Conclusion

Ready to embark on a culinary journey with these delightful Mint Chocolate Chip Pancakes? Give this recipe a try and let me know what you think! I hope you enjoy this refreshing twist on a classic breakfast staple. Share your photos and feedback in the comments below!