Shamrock Green Pancakes (Printable)

Fluffy green pancakes with sweet syrup, perfect for festive breakfasts with a hint of vanilla and almond.

# What You'll Need:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ For Serving

12 - Maple syrup or golden syrup
13 - Fresh mint leaves or whipped cream (optional)
14 - Additional butter for cooking

# How To Make It:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until thoroughly blended.
02 - In a separate bowl, whisk milk, eggs, melted butter, vanilla extract, and almond extract if using until smooth.
03 - Incorporate green gel food coloring drop by drop into the wet mixture, whisking continuously until achieving vibrant shamrock green hue.
04 - Pour wet ingredients into dry ingredients and fold gently with a spatula until just combined. Small lumps should remain; avoid overmixing to ensure fluffy texture.
05 - Heat non-stick skillet or griddle over medium heat. Lightly coat surface with butter using a paper towel or brush.
06 - Pour 1/4 cup batter per pancake onto heated surface. Cook 2 to 3 minutes until bubbles form across surface and edges appear set.
07 - Carefully flip pancakes and cook additional 1 to 2 minutes until golden brown and cooked through. Transfer to serving plate.
08 - Stack pancakes on plates, drizzle generously with maple syrup, and garnish with fresh mint leaves or whipped cream if desired.

# Expert Hints:

01 -
  • The shock of waking up to bright green pancakes never gets old, especially for kids who think youve pulled off some kind of kitchen magic
  • These are genuinely fluffy and delicious, not just a novelty breakfast that sacrifices taste for color
02 -
  • Overmixing the batter will make your pancakes tough and dense, so stop as soon as the flour disappears even if it looks lumpy
  • The first pancake is always your test run, so dont stress if it looks a little messy while you dial in your temperature
03 -
  • Let your batter rest for 5 minutes before cooking, which allows the flour to fully hydrate and results in more tender pancakes
  • Keep cooked pancakes warm in a 200°F oven while you finish the batch so everyone eats together

Go Back