St. Patrick’s Day Pancakes
Looking for a fun St. Patrick’s Day inspired breakfast? Then you have to make these St. Patrick’s Day Pancakes! An easy, colorful and fun breakfast recipe.
FUN GREEN PANCAKES FOR EVERYONE
I sometimes like to do fun, themed foods for holidays and these St. Patrick’s Green Pancakes are absolutely one of them. They are an easy buttermilk pancake recipe with minimal ingredients and they are topped off with syrup, whipped cream and marshmallows. How much more fun can a pancake recipe get? If you’re in the mood to have some colorful fun, then you have to make a batch of my St. Patrick’s Green Pancake recipe!
TIPS AND TRICKS TO MAKE ST. PATRICK’S DAY PANCAKES:
- You need to make a well in the dry ingredients. Making a well means creating an open space (or a hole) in the middle of your dry ingredients where you can pour your wet ingredients, this helps you not to over work the mixture or dough.
- You do not need to use the green food coloring if you do not like food coloring. The pancakes are amazing without it.
- I use buttermilk in this recipe. In this recipe, you can use a buttermilk substitute. Add 1 ½ tablespoons of vinegar (or lemon juice) into a 2 cup measuring cup then fill the cup to 1 ½ total cups with regular whole milk. We want the total of this milk and vinegar mixture to come to 1 ½ cups for this recipe. Let this mixture sit for 5 minutes before adding it to the recipe. (This gives it a chance to thicken up.)
- You can top these pancakes with whatever you want. These are regular pancakes that just have a green coloring but no additional flavor. So butter and syrup are the main toppings, but for fun, I topped them with whipped cream and Lucky Charms marshmallows to give it the holiday look. It is important not to get these pancakes too brown or you won’t see the green! If they are browning too fast you may need to turn the heat down under your frying pan.
- You can easily double this recipe to serve more people if you like!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- salt
- egg
- cooking oil
- buttermilk
- butter
- green food coloring (liquid or gel)
- syrup
- whipped topping (optional)
- marshmallows (optional)
HOW TO MAKE ST. PATRICK’S DAY PANCAKES:
In a bowl, add flour, sugar, baking powder, baking soda, and salt.
Whisk together and make a deep dip in the middle of the dry ingredients. (This is where we will add the wet ingredients later.) Set this bowl aside.
Add the egg in a medium bowl.
Whisk egg until well beaten.
Add in the oil and buttermilk and stir. Then add green food coloring (use gradually to create your desired saturation of green color).
Whisk these wet ingredients together until combined.
Pour the wet mixture into the well of dry ingredients.
Gently whisk this mixture together.
It is okay if the batter is a little lumpy. That’s how it should be. You can adjust the amount of milk if you prefer thinner or thicker pancakes.
Heat your frying pan or griddle to about 250F degrees. Lightly grease with additional vegetable oil, then use a ¼ cup to measure out batter.
Pour batter onto pan.
When edges begin to look dry and bubbly, flip them over.
Continue to cook for a few more minutes until cooked through.
They are best served hot with butter and maple syrup. But, if you want to be a bit more festive, add some whipped cream, sprinkles and Lucky Charms marshmallows for St. Patrick’s Day!
HOW TO STORE:
- Leftover pancakes are best refrigerated by storing in an airtight container separated with a piece of parchment paper in between each pancake so they don’t stick together.
- If stored properly, this St. Patrick’s Day Pancake Recipe should keep for up to 5 days. You can reheat them in the microwave.
- You can also freeze these pancakes. Cool completely and repeat the steps on storing in the refrigerator, place in in the freezer and they will keep for up to 6 months. You can reheat them in the microwave to serve again.
CRAVING MORE RECIPES?
St. Patrick’s Day Pancakes
Ingredients
- 2 cups all-purpose flour
- 1 Tablespoon granulated sugar
- 1 1/2 Tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, beaten well
- 3 Tablespoons oil canola or vegetable, extra for preparing griddle, frying pan
- 1 3/4 cups buttermilk
- 1 Tablespoon green food coloring (liquid, gel or paste)
- syrup and butter, for topping
Instructions
- Combine dry ingredients (flour, sugar, baking powder, baking soda, and salt) in a large bowl. Make a deep dip in the middle of the dry ingredients. (This is where we will add the wet ingredients later.) Set this bowl aside.
- Beat the egg in a medium bowl. Add in the oil and buttermilk and stir well. Stir in green food coloring (use gradually to create your desired saturation of green color). Pour this wet mixture into the well of dry ingredients inside the large bowl and combine thoroughly.
- Mix it in, but only until just mixed. The batter will be lumpy. This is good for pancakes. You want it a little lumpy.
- Heat your frying pan or griddle to about 250F degrees. Lightly grease with additional vegetable oil, then use a ¼ cup measuting cup to drop batter onto the pan.
- When edges begin to look dry and bubbly, flip them over.
- They are best served hot with butter and maple syrup, but you can also top with some whipped cream, sprinkles and lucky charms for St. Patrick’s Day!
Notes
- You need to make a well in the dry ingredients. Making a well means creating an open space (or a large dip) in the middle of your dry ingredients where you can pour your wet ingredients, this helps you not to over work the mixture or dough.
- You do not need to use the green food coloring if you do not like food coloring. The pancakes are amazing without it.
- I use buttermilk in this recipe. In this recipe, you can use a buttermilk substitute. Add 1 ½ tablespoons of vinegar (or lemon juice) into a 2 cup measuring cup then fill the cup to 1 ½ total cups with regular whole milk. We want the total of this milk and vinegar mixture to come to 1 ½ cups for this recipe. Let this mixture sit for 5 minutes before adding it to the recipe. (This gives it a chance to thicken up.)
- You can top these pancakes with whatever you want. These are regular pancakes that just have a green coloring but no additional flavor. So butter and syrup are the main toppings, but for fun, I topped them with whipped cream and Lucky Charms marshmallows to give it the holiday look.
- It is important not to get these pancakes too brown or you won’t see the green! If they are browning too fast you may need to turn the heat down under your frying pan.
- You can easily double this recipe to serve more people if you like!
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
