Mint Chocolate Chip… Pancakes!?!

This recipe of is one where I’m not sure if it will be amazing or… a bit weird.  I hope it’s amazing!  I’ll try them sometime when I’m willing to pull out the stand mixer and the foreman grill.

  • 1-1/3 c. flour
  • 1 Tbs sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt


  • 1 c. buttermilk
  • 1 egg
  • 2 Tbs butter
  • 1/2 tsp vanilla extract
  • 1/2 tsp mint extract
  • 3-4 drops green food coloring (optional)
  • 3/4 c. mini semi-sweet chocolate chips
  • whipped cream, vanilla ice cream, and/or hot fudge for serving

If no buttermilk is available, put 1 Tbs vinegar in a cup measure, and fill the rest of the cup with milk.  Set aside.

Melt butter and set aside to cool off.  Begin preheating foreman grill or nonstick skillet or griddle over medium heat.

In bowl of stand mixer (with paddle), sift together dry ingredients (the first section).

In medium bowl, whisk together buttermilk, egg, butter, vanilla, mint, and food coloring.  Add to dry ingredients and stir until incorporated.  Gently stir in chocolate chips.

Grease cooking surface.  Pour 1/4 c. batter for each pancake.  Cook 1-2 minutes, until edges begin to bubble, then carefully flip and cook 1-2 minutes more.  Transfer to plates; repeat.

Serve warm with whipped cream, vanilla ice cream, hot fudge sauce, additional mini chocolate chips, and anything else your impending diabetic coma thinks is a good idea.


And I’m pretty sure this is fructose-free, so long as the chocolate and any toppings don’t contain corn syrup.


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