Shamrock Green Pancakes (Printable)

Fluffy, vibrant green pancakes made with milk, eggs, and vanilla, topped with sweet syrup and mint.

# What You'll Need:

→ Dry Ingredients

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

→ Wet Ingredients

06 - 1 cup whole milk
07 - 2 large eggs
08 - 2 tbsp unsalted butter, melted
09 - 1 tsp vanilla extract
10 - 1/2 tsp almond extract (optional)
11 - Green gel food coloring

→ For Serving

12 - Maple syrup or golden syrup, to taste
13 - Fresh mint leaves or whipped cream (optional)

# How To Make It:

01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended.
02 - In a separate bowl, whisk the milk, eggs, melted butter, vanilla extract, and almond extract (if using) until smooth.
03 - Add a few drops of green gel food coloring to the wet mixture, whisking until you achieve a vibrant shamrock green color.
04 - Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are fine.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
06 - Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface and edges look set.
07 - Flip and cook for another 1-2 minutes, until golden and cooked through.
08 - Serve pancakes stacked, drizzled generously with syrup. Garnish with mint leaves or whipped cream if desired.

# Expert Tips:

01 -
  • The green color makes ordinary breakfast feel like a celebration without any fancy ingredients
  • They are ridiculously fluffy and the almond extract gives them something special
  • Kids and adults both get excited about eating something so vibrantly colored
02 -
  • Overmixing the batter makes tough pancakes no matter how good your ingredients are
  • Gel food coloring is worth the extra effort because liquid coloring can affect the batter consistency
  • The first pancake is always your test run, so do not stress if it is not perfect
03 -
  • Let the batter rest for 5 minutes before cooking for even fluffier results
  • Keep finished pancakes warm in a 200 degree F oven while you finish the batch

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