Shamrock Green Pancakes (Printable)

Fluffy green pancakes with a touch of vanilla and syrup for a bright, festive breakfast.

# What You 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
11 - Green gel food coloring

→ For Serving

12 - Maple syrup or golden syrup
13 - Fresh mint leaves
14 - Whipped cream

# How-To Steps:

01 - Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl until well blended.
02 - In a separate bowl, whisk the milk, eggs, melted butter, vanilla extract, and almond extract until smooth.
03 - Add 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 stir gently until just combined. Do not overmix; a few lumps are acceptable.
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 appear set.
07 - Flip each pancake and cook for another 1-2 minutes until golden brown and cooked through.
08 - Stack pancakes on plates, drizzle generously with syrup, and garnish with mint leaves or whipped cream if desired.

# Helpful Tips:

01 -
  • The surprise factor never gets old when you slide a stack of impossibly green pancakes onto someones breakfast plate
  • They stay miraculously fluffy despite the food coloring, which I learned after one memorable dense batch year
  • Kids become suddenly enthusiastic about helping measure and mix when the result looks like something from a storybook
02 -
  • Overmixing is the enemy of fluffy pancakes, so stop folding as soon as the flour disappears
  • Gel food coloring is worth the extra effort because liquid dye can make your batter too thin and affect texture
  • Letting the batter rest for 5 minutes before cooking helps the flour hydrate for more consistent results
03 -
  • Keep your griddle at medium heat, not high, to avoid burning the outside before the inside cooks through
  • If making a big batch, keep finished pancakes warm in a 200°F oven while cooking the rest

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